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.