12 minutes
A delightful side dish where carrots are caramelized with a honey-like glaze, balancing sweet and savory flavors.
Carrots, peeled and sliced ¼ inch thick on the bias
0 lb
cups
tablespoons
teaspoons
Unsalted Butter, cut into 4 pieces
tablespoons
teaspoons
to taste
1. Steam Carrots
Place peeled and sliced carrots into a 12-inch nonstick skillet. Add chicken broth, 1 tablespoon of sugar, and salt. Bring to a boil over medium-high heat. Cook for about 5 minutes until the carrots are almost tender.
2. Reduce Liquid
Uncover the skillet and increase heat to high. Reduce the liquid for about 1 to 2 minutes until only about 2 tablespoons of the cooking liquid remain.
3. Glaze Carrots
Add butter and remaining 2 tablespoons of sugar to the skillet. Toss the carrots to coat them in the melting butter and dissolving sugar. Cook for an additional 3 minutes until the sugar caramelizes slightly.
4. Finish and Serve
Remove the skillet from heat. Add lemon juice and pepper to taste. Toss to combine and transfer to a serving dish, scraping all the glaze from the pan. Serve warm.
Opt for young, slender carrots with their tops still on for sweetness and tenderness.
Start on medium-high for caramelization, then reduce heat once honey is added to prevent burning.
Choose a local variety or one that complements carrots, like orange blossom or wildflower honey.
Cut your carrots uniformly to ensure even cooking, aiming for even slices or batons.
Use a cast-iron or heavy-bottomed skillet to get a good sear on the carrots.
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