Ingrediants
- 1 1/2 to 2 pounds baby carrots, cleaned and rinsed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 3 tablespoons brown sugar, packed
- 2 tablespoons lemon juice, from 1/2 lemon
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped; or chives
Directions
- Place the baby carrots in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
- Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender but firm. Check for doneness after 10 minutes. Drain and set aside.
- In a sauté pan, melt the butter over medium-low heat. Add the honey and brown sugar and cook, stirring, until the sugar is dissolved.
- Add the lemon juice and stir in the cooked carrots, coating well.
- Gently stir until carrots are hot and glazed with the honey mixture.
- Add kosher salt and freshly ground black pepper to taste. Plate and, if desired, garnish with chopped parsley or chives.
Oven-Glazed Carrots
If you don’t have time to be near the stove, follow these steps:
- Preheat the oven to 350 F.
- Blanch the carrots in boiling water with salt for 5 minutes.
- In a bowl, mix melted butter, honey, sugar, lemon juice, and salt and pepper.
- Add the carrots to the butter and mix well. Transfer to a baking dish.
- Bake, covered, for 15 minutes and uncovered for an extra 10.
- Garnish with parsley and serve.