Sweet and slightly sticky honey butter glazed carrots make for an easy but delicious side dish. They're based on the French style Vichy carrots, but use honey instead of sugar. Especially good at Christmas, Thanksgiving and other festive occasions.
Cut the carrots at a slant into 2-3 cm chunks. There's no need to peel unless they're badly damaged.
450 g carrots
Melt the butter in a medium sized pan over a moderate heat. Add the garlic and fry for thirty seconds. Add the carrots and give a good stir, then add the honey, water and salt.
25 g unsalted butter, 1 clove garlic, 2 tsp honey, 25 ml water, 1 pinch sea salt
Give everything a good stir. Bring to the boil and clamp the lid on the pan.
Turn the heat down and simmer for ten to fifteen minutes until just tender. If there's too much liquid in the pan, take the lid off and continue to cook until the liquid has mostly evaporated.
Remove from the heat, stir in the pepper, half of the parsley and add a squeeze of lemon. Give it all a good stir.
good grinding of black pepper, 1 tbsp fresh parsley, squeeze of lemon juice
Turn out into a serving dish, scatter with the remaining parsley and serve immediately whilst hot.
Notes
Instead of water, try orange juice. And grate in some of the zest too if you like. In this case, omit the squeeze of lemon juice at the end. Swap the parsley for chervil or finely snipped chives if you like.Swap the parsley for chervil or finely snipped chives if you like.For a festive roast dinner with lots of other veg, this dish will serve eight.For a vegan version, follow the recipe as is, but swap the butter for a good extra virgin olive oil and the honey for maple syrup. You could also use light brown sugar instead of the honey.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.