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Honey Glazed Carrots

4
00:30

In this easy recipe, the simple carrot truly shines. The carrots are sautéed, but still maintains a nice firm texture. When using temperature control to sauté your carrots, you have complete control over the entire process – preventing the butter and honey from burning while easily controling the consistency of the carrots.

The glazed carrots pair perfectly with roasted chicken, pork, or fish. During cooking, the carrots’ natural sweetness is accentuated, while the honey adds extra sweetness and a nice caramelized flavour, that’s balanced with a hint of acidity from the vinegar.

Ingredients

Honey Glazed Carrots

500 gram Carrots with tops

25 gram Butter

2 tbsp. Honey - both creamed and runny honey can be used

2 tbsp. Vinegar e.g. apple cider vinegar

Rosemary , fresh - 2 sprigs

Flaky sea salt

Pepper

Steps

1
Prepare the carrots

Rinse the carrots thoroughly under cold water. You can also choose to peel them.

Trim the tops of the carrots, but leave some of the green tops for a more decorative appearance. Alternatively, you can also use carrots with the tops removed.

Cut the carrots in half lengthwise. If they are very thick, cut them once more so they are quartered.

2
Melt the butter

Set the 28 cm pan to 140 °C. Add butter and let it melt. We melt the butter at 140 °C to avoid it splattering on the cooktop.

Once the butter is melted and has stopped sputtering, increase the temperature to 160 °C.

3
Cook the carrots

Add half of the carrots into the pan so they are in a single layer.

Let them cook for 2-3 minutes on each side until they become lightly golden and slightly softened. Remove them from the pan and place them on your cutting board or a plate. Add the remaining carrots to the pan and cook them for 2-3 minutes on each side as well.

4
Glaze the carrots

Add all the carrots back into the pan.

Add honey and vinegar, then stir to coat the carrots evenly. Let it cook for an additional 3-4 minutes until the vinegar evaporates and the honey starts to caramelize.

While the carrots are caramelizing, pick the leaves from the rosemary sprigs and sprinkle them over the carrots.

The carrots will have a slightly firm consitency. If you prefer them softer, you can let them cook a bit longer.

Season with salt and freshly ground pepper to taste.

5
To serve

Remove the pan from the heat and arrange the carrots on a serving platter. Alternatively, you can opt to serve them directly from the pan.

Notes

Also, try crumbling some salty cheese, such as feta, over the carrots just before serving. The salty richness of the cheese complements the sweetness of the carrots nicely.

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