Easy Glazed Carrots Recipe
User Reviews
5
Easy Glazed Carrots Recipe
Description
The carrots are peeled and trimmed to preserve about half an inch of stem for presentation. They are boiled in salted water until just tender but still slightly crunchy, giving a fresh texture. In a sauté pan, butter and honey are combined over low heat to create a glossy glaze. The cooked carrots are gently tossed in this mixture to coat evenly. Seasoning with salt and pepper balances the sweetness while fresh chopped parsley adds color and fresh herb notes.
This dish complements a range of main courses and adds a simple sweet vegetable side. It is meant to be served immediately for optimal texture and flavor, but it can be kept warm for up to an hour before serving.
Make-ahead and storage tips include refrigeration for up to five days and freezing for up to three months, though freezing may impact texture. Reheating is best done gently in broth with occasional stirring. Maple syrup or brown sugar can be alternatives to honey, and regular carrots or pre-packaged baby carrots can substitute the baby carrots specified.
Ingredients
- 2 baby carrot peeled and trimmed bunches
- ¼ cup butter unsalted
- ¼ cup honey
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Peel the carrots and remove all but about a ½” of the stem for aesthetics.
- Add the carrots to a pot of boiling salted water and cook for 4-6 minutes or until al dente or slightly crunchy. Drain and set aside.
- In the meantime, add the butter and honey to a large sauté pan over low heat and swirl the pan to melt the butter and honey together and coat the bottom of the pan.
- Place in the carrots and gently toss to coat.
- Season with salt and pepper and garnish with parsley.
Notes
- Serve the glazed carrots immediately for best texture; they can be held warm in a covered oven at 225°F for up to one hour.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months, noting texture may change after freezing.
- Reheat carrots gently in a small amount of chicken or vegetable stock over low heat and adjust seasoning as needed.
- Honey can be substituted with maple syrup or brown sugar according to preference.
- Regular carrots or trimmed pre-packaged baby carrots can be used as alternatives to baby carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 5mg | 0% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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