Simple Glazed Carrots
serves 2-4
If there were ever a way to get kids to eat their vegetables, it would be to give them a light glaze. This one is made with honey, and adds that extra bit of sweetness to already sweet carrots.
See step-by-step instructions and pictures at the cookthink blog.
1 tablespoon unsalted butter
4 carrots, peeled and cut into 2-inch pieces
1 teaspoon honey
prep: 5 minutes
total: 25 minutes
large sauté pan with cover
1. Heat the butter in large sauté pan over medium heat. When the butter's foam has subsided, stir in the carrots. Drizzle the honey over them and lightly sprinkle with salt and pepper. Add enough water to come 1/3 of the way up the sides of the carrots and cover the pan.
2. Simmer the carrots until almost all of the liquid has evaporated and the carrots are barely tender when a knife is inserted, 10-12 minutes.
3. Remove the cover and let any remaining liquid evaporate. Cook the carrots, turning to brown well on all sides, 3-5 more minutes. Add just enough water, about 1 tablespoon, to the carrots to release the flavor from the bottom of the pan. Shake the pan to coat the carrots with the glaze. Season with salt and pepper to taste.
2. Simmer the carrots until almost all of the liquid has evaporated and the carrots are barely tender when a knife is inserted, 10-12 minutes.
3. Remove the cover and let any remaining liquid evaporate. Cook the carrots, turning to brown well on all sides, 3-5 more minutes. Add just enough water, about 1 tablespoon, to the carrots to release the flavor from the bottom of the pan. Shake the pan to coat the carrots with the glaze. Season with salt and pepper to taste.
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