Cooked carrots are not the first thing that comes to mind when thinking about a vegetable dish. (My brain may have blocked out some forced feedings of carrot baby food.) But I genuinely love this recipe and remember it every time I make it. I blame the glaze.
If you want these carrots more on the savory side, add a tsp. of minced garlic to melt with the butter in step 2. I love this recipe paired with chicken or beef and piled next to a starchy friend like potatoes or buttery egg noodles.
"Make sure to add some green to the carrots before serving because it looks so tempting. Your favorite fresh herb! Here, I've used julienned strawberry leaves, which very subtle fruity-floral notes."
Notes: Butter is unsalted.
HONEY ORANGE CARROTS
Ingredients: 1 bag of baby carrots, 1 tbsp. butter, 1 tbsp. honey, 1/4 + 2 tbsp. orange juice, 1 tbsp. light brown sugar, 1/2 tsp. salt, 1 tsp. fresh herbs.
1. Tip the carrots into a skillet pan and cover them with water. Bring to boil, turn down to simmer for 20-30 minutes, until just fork-tender. Add more water when necessary.
2. Move the carrots aside to make a space in the center of the pan, and add the butter and honey. Once melted, pour in 1/4 cup of orange juice, brown sugar, and salt. Cook, while stirring to coat, until syrup is reduced to 1 tbsp. or so, about 5 minutes.
3. Remove the carrots with a slotted spoon to a serving dish and cover to keep warm. Add 2 tbsp. of orange juice back to the pan and whisk into the remaining syrup. Reduce by half, then pour over the carrots. Sprinkle with fresh herbs, and serve immediately.