Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated March 27, 2016.
Honey, butter, and brown sugar enhance natural sweetness during these cooked baby carrots, and fresh lemon juice balances the tastes perfectly.
These nicely seasoned carrots are fast and simple to organize, plus they create a great side dish for any big family meal or holiday dinner.
Sorghum or walnut syrup doubles within this recipe instead of the honey. The recipe is definitely scaled lower for any smaller sized dinner.
Ingredients
- 1 1/2 to two pounds baby carrots*
- 1 1/2 teaspoons kosher salt
- 4 tablespoons butter
- 4 tablespoons honey
- 3 tablespoons packed brown sugar
- juice of just oneOr2 lemon
- kosher salt and freshly ground pepper, to taste
- two tablespoons chopped fresh parsley for garnish, optional
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Preparation
Rinse the infant carrots under cold water and insert them in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Provide a boil. Reduce heat to medium-low, cover, and continue cooking for around fifteen minutes, or until tender. Drain and hang aside.
Inside a saute pan, melt butter over medium-low heat. Add honey and brown sugar and prepare, stirring, until sugar is dissolved. Add some fresh lemon juice and lightly stir within the cooked carrots, coating well.
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Continue heating, lightly stirring, until carrots are hot and glazed using the honey mixture.
Add kosher salt and freshly ground pepper, to taste
Serve immediately garnished with chopped parsley, if preferred.
*To create this dish with regular size carrots, peel the carrots and reduce thick strips about 1 1/2 to two inches lengthy and 1/4-inch to at least oneOr2-inch wide.
Tips and Variations
- Rather of parsley, garnish the carrots having a couple of tablespoons fresh snipped chives.