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Honeyed Carrots: Sticky sweet, garlicky and crispy carrots are a perfect foil to roasted or grilled meats or fowl. Use organic full-size carrots for best results.
With Rosh Hashanah and its emphasis on honey (dipping apples into honey to wish each other a sweet new year), I cannot resist sharing my favorite carrot recipe.
Someone called it sort of a simple carrot tzimmes or tsimmes (no prunes or raisins and no other root veggies though). Or should we just call it the best carrot side dish ever?
Honeyed Carrots is beyond simple, but these days, the simpler the better when it comes to recipes and so many other things in life, eh?
How to make Honeyed Carrots
First, gather your ingredients. For this recipe, you’ll need…
- Olive oil and butter
- Carrots
- Clove of garlic
- Honey
- Fresh rosemary
Wash and slice the carrots on a diagonal. You can peel them first if you like, but lately I don’t. I just give them a good scrub, and carry on. It might seem odd, but I’m using a cheese knife to cut the carrots. It worked well! You could use a chef’s knife or whatever knife you are comfortable with; it will only take a minute or 2 to cut them up.
Heat the butter and oil in a skillet and give the carrots a quick saute. Near the end, add garlic, honey and rosemary.
Saute for another minute or two; the carrots will take on more color. But you don’t want them soft or mushy!
Put them in a bowl to serve. The tiny purple flowers were on the rosemary plant, so if they’re on yours, feel free to throw them on as garnish. Could serve 2-4, depending on appetites and what else is on the plate!
Happy New Year to those who celebrate, and happy delicious eating to all.
Honeyed Carrots: Sticky sweet, garlicky and crispy carrots are a perfect foil to roasted or grilled meats or fowl. Use organic full-size carrots for best results.
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon butter
- 1 bunch carrots
- 1 garlic clove, finely minced
- 1 tablespoon honey
- 1 teaspoon finely minced fresh rosemary (or 1 tsp. minced fresh parsley)
- Salt and pepper
- Garnish: minced chives or parsley or rosemary or another herb you like
Directions
- Wash and peel the carrots (or don't peel, your choice), and then slice the carrots thinly on a diagonal.
- In a skillet, heat up the oil and butter, then add the carrots. Saute for about 5-6 minutes, stirring frequently. Add garlic and saute for another minute, until carrots are tender but still a bit crunchy.
- Add in the honey and rosemary, and saute 1 to 2 more minutes, until carrots are golden.
- Season with salt and pepper and garnish with some fresh chopped chives or parsley if you like.
- Serves 4.
Notes
Recipe source: Slightly adapted from Chef Ayda Robana, via Out of the Box Collective (now called Narrative Food).
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Another Shockingly Delicious recipe for carrots
Quick Pickled Onions and Carrots
This recipe was originally published on ShockinglyDelicious.com on Sept. 28, 2011 and has been updated, refreshed and republished today.
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{ 15 comments… read them below or add one }
What a delicious and flavorful side dish. Carrots never disappoint with flavor.
Wow, I think in addition to tastier, the honey makes these prettier too!
Loove this combination and can pair with any main. Will be adding to my rotation for sure
This recipe screams fall to me. Honey and carrots are always so comforting!
These carrots are gorgeous! Saving the recipe for our next family dinner. That last photo is stunning.
Karen,
thank you!
These will be perfect for holiday side dish!
I made this dish for April’s SRC. They were so good – my husband already requested them again. Thanks!
Emily,
Thanks! My family does the same…when I make them, they immediately want them again the next night.
OK…Silly Question….when you say make ahead of time for a holiday dinner….do you mean prepare ahead of time then cook right before serving or can it be cooked then thrown in the oven? I’m all about ahead of time.
Nena,
I mean you could make them entirely ahead of time (cooking and all), and then put them in a Tupperware and in the refrig overnight. To reheat, simply pop them in the microwave for a bit — I am guessing 20-30 seconds?, and you’ll be good to go for a quick side dish.
Making salmon and spinach salad tonight and adding these – thanks for the idea!
LOL – not salmon in the spinach salad – sauteed and then poached in wine salmon and spinach salad accompanying…….
Looks great and brings back delicious memories of my grandmother’s tzimmes. Have never been able to duplicate hers since I never got her recipe.
Adair,
Try this. We ADORED it! Carrot quality is key.
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