These tasty, sweet butter-glazed carrots come together in under 20 minutes and are the perfect side dish for any meal.
Servings: 6
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Ingredients
2bunches of peeled and trimmed baby carrots
¼cupunsalted butter
¼cuphoney
2tablespoonschopped fresh parsley
salt and 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
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.How to Reheat: Add the desired number of carrots to a medium-size saucepot with a ½ cup of chicken or vegetable stock and heat over low heat until warmed. Re-season if they need it.You can substitute out the honey for maple syrup or brown sugar.Feel free to substitute for regular carrots or trimmed down pre-packaged baby carrots.