Glazed Carrots with Honey & Herbs
A delightful side dish that transforms baby carrots into a sweet and aromatic experience, glistening with a honey glaze and enhanced by earthy herbs and spices.
Servings: 4 servings
Calories: 120kcal
Ingredients
Carrots and Glaze
- 1 lb baby carrots Tender and sweet, baby carrots add natural sweetness.
- 2 tbsp unsalted butter Rich and creamy; helps to create a luscious glaze.
- 2 tbsp honey Adds sweet touch.
- 1 tbsp brown sugar Enhances caramelization.
- 1/2 tsp ground cinnamon Introduces warmth.
- 1/2 tsp paprika Adds subtle kick.
- 1/4 tsp black pepper For a gentle hint of spice.
- 1/4 tsp salt Balances sweetness.
- 1 tbsp fresh orange juice (optional) Brightens the dish.
- 1 tbsp chopped parsley (for garnish) Provides fresh finish.
Instructions
Preparation
- Begin by placing your baby carrots in a pot filled with enough water to cover. Add a pinch of salt and bring to a boil. Cook for 7 to 10 minutes until they are fork-tender but still crisp. Drain the carrots and set them aside.
Make the Glaze
- In a large skillet, melt the unsalted butter over medium heat. Once melted, stir in the honey, brown sugar, ground cinnamon, paprika, salt, and black pepper. Let the mixture bubble gently for about 1 minute.
Combine Carrots and Glaze
- Toss in the cooked baby carrots, ensuring they are evenly coated in the rich glaze. If using orange juice, add it now. Cook for an additional 5 minutes, stirring frequently, until the glaze has thickened.
Serve
- Transfer the glazed carrots to a serving dish. Sprinkle with chopped parsley and serve warm.
Notes
Consider broiling the carrots for a minute after glazing for a charred finish. You can substitute honey with maple syrup for a unique flavor.