Honey-Glazed Carrots

Kendrick and I both prefer our meals a little bit on the traditional side: on our plates, you’ll usually find meat (usually chicken thighs or shell steaks), a starch of some sort (my favorite: garlic mashed potatoes), and a vegetable of the green variety (like artichoke hearts, peas, or asparagus). But it’s always good to mix in other colors, right? Bonus points for aesthetics and health.

I’m not a very out-of-the-box thinker when it comes to veggies: I like them straightforward, easy-to-prepare, and at least passably pretty. And these carrots – organic ones glazed with honey and butter, and based on a recipe I spotted in last week’s People (which, by the way, can be a surprisingly fun source for easy new recipes) – passed all of those tests with flying colors.

Such pretty colors!


What you need:

1 bunch carrots (whatever size you prefer)

2 tbsp honey

2 tbsp butter

1 large handful chopped parsley

Salt & pepper to taste

What you do:

1. Boil water in a large saucepan, add the carrots, and cook a few minutes (until just tender). I have a terrible tendency to wander into other rooms and completely forget that I was in the middle of cooking something, so my vegetables are more often than not a wee bit overdone, which is no big deal…but, you know: try not to do that. They’re better with a touch of bite to them.

2. Drain and return the carrots to the pan. Add the butter and honey, and toss over low heat until a glaze forms.

3. Toss together with salt, pepper, and parsley, and serve.

powered by chloédigital