Carrots. My kids’ favorite vegetable. They like them raw. They like them roasted. They like them steamed. They like them juiced. They like them just about every way that I serve them, but when I add a little honey and butter glaze to them, my little guy can’t shovel them in fast enough. I’m not gonna lie, I like them too.
This is another one of those side dishes that is not fussy and takes no time, but is still flavorful. We have these carrots in our meal plan about once every 1-2 weeks for their simplicity and because like I said, my kids like them.
The particular carrots pictured above are from the store, but carrots should be popping up at your local Farmer’s Market fairly soon. Ours aren’t ready in our garden yet. I think we got them in a little late, so it will be a while before we get to enjoy those. ::sigh:: Just like any vegetable, fresh always tastes better. I was blown away at how much more “carroty” our first home-grown carrots tasted. They had a much stronger flavor and very sweet.
Honey glazed carrots
6 large carrots (sliced in rounds or on the diagonal)
water (enough to barely cover the carrots)
2 T. butter
1 T. honey
pinch of salt (optional)
In a shallow pan or pot add carrots and just enough water to barely cover the carrots. Let boil for about 10 minutes or until carrots are mostly cooked through. Depending on how much water you put in your carrots, the water may have mostly evaporated. If you still have quite a bit left, drain water until you are left with just a tablespoon or two. Turn down heat to medium. Add butter and honey and saute for a few more minutes until all the water is evaporated and the honey and butter have begun to cling to the carrots to form a glaze. Finish with a pinch of salt if desired.
Other recipes using carrots:
Carrot and raisin salad from Nourishing Minimalism
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