Glazed Carrots with Honey & Herbs
A delightful side dish that combines the natural sweetness of baby carrots with a rich, honey-infused glaze, enhanced by warming spices and fresh herbs.
Servings: 4 servings
Calories: 120kcal
Ingredients
Carrot preparation
- 1 lb 1 lb (450 g) baby carrots Tender and sweet, these vibrant carrots are the star of the dish.
Glaze ingredients
- 2 tbsp 2 tbsp unsalted butter Creamy and rich, butter brings depth to the glaze.
- 2 tbsp 2 tbsp honey The primary sweetener that ties the flavors together with its golden warmth.
- 1 tbsp 1 tbsp brown sugar Adding more sweetness and a hint of molasses flavor.
- 1/2 tsp 1/2 tsp ground cinnamon Infuses warmth and a comforting spice note.
- 1/2 tsp 1/2 tsp paprika Adds a slight smokiness and vibrant color.
- 1/4 tsp 1/4 tsp black pepper Provides a gentle kick to balance the sweetness.
- 1/4 tsp 1/4 tsp salt Enhances all the flavors in the dish.
- 1 tbsp 1 tbsp fresh orange juice (optional) Brightens the flavors with a citrusy zing.
- 1 tbsp 1 tbsp chopped parsley, for garnish Fresh and green, adding a pop of color and freshness.
Instructions
Preparation
- Start by placing your beautiful baby carrots in a pot. Add a pinch of salt and enough water to cover the carrots. Boil them for 7–10 minutes until they are fork-tender. Once ready, drain the carrots and set them aside to rest.
Glaze Preparation
- In a large non-stick skillet, melt the unsalted butter over medium heat. Once melted, stir in the honey, brown sugar, ground cinnamon, paprika, salt, and black pepper. Allow this mixture to bubble for about one minute.
Combine and Cook
- Toss the cooked carrots into the skillet, ensuring they get a generous coat of the luscious glaze. If you’re feeling adventurous, add the fresh orange juice at this stage. Cook for another 5 minutes, stirring often.
Serve
- Transfer the glazed carrots to a serving dish and sprinkle with chopped parsley. Serve warm.
Notes
For extra sweetness, you can add more honey or brown sugar. For a crispy texture, roast the carrots instead of boiling them. Experiment with herbs like thyme or rosemary.