Honeyed Carrots

by Dorothy Reinhold on September 28, 2011

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With Rosh Hashanah this evening and its emphasis on honey (dipping apples into honey to wish each other a sweet new year), I cannot resist sharing my favorite new recipe.

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?

The recipe came by way of Out of the Box Collective, a wonderful food delivery service that I am testing out. A gorgeous box of produce arrived, along with a box of dairy, meat, chicken and fish — a week’s worth of ingredients for stunning meals. You’ll be hearing more about that in coming days, but I can’t wait to share this great idea right now!

Along with the groceries came a meal plan and a packet of recipes to use them, this week’s by gifted chef Ayda Robana. Her Honeyed Carrots, designed to be served with Rosemary Grilled Lamb Chops, are something to write home about! Maybe they’re sort of a simple carrot tzimmes (no prunes or raisins and no other root veggies though).

And share. Please share!

Happy New Year to those who celebrate, and happy delicious eating to all.

Honeyed Carrots on ShockinglyDelicious.com

A quick cook in a skillet and you’re done!

Recipe: Honeyed Carrots

Summary: 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.


  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 1 bunch carrots
  • 1 garlic clove, finely minced
  • 1 tablespoon honey
  • 1 teaspoon minced fresh parsley (I used 1/2-1 teaspoon finely minced fresh rosemary)
  • Salt and pepper


  1. Wash and peel the carrots, and then slice the carrots thinly on a diagonal.
  2. In a non-stick frying pan, heat up the oil and butter, then add the carrots. Saute for about 6 minutes, stirring frequently. Add garlic and saute for another minute, until carrots are tender but still a bit crunchy.
  3. Add in the honey (and rosemary, if you are using), and saute for a few more minutes, until carrots are golden.
  4. Season with salt and pepper and garnish with some fresh chopped parsley if you like.

Quick notes

Source: Chef Ayda Robana, from OmSweetMama.com Via: Out of the Box Collective

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Honeyed Carrots on ShockinglyDelicious.com

{ 8 comments… read them below or add one }

Emily @ Life on Food April 29, 2013 at 3:29 am

I made this dish for April’s SRC. They were so good – my husband already requested them again. Thanks!


Dorothy Reinhold April 29, 2013 at 4:17 am

Thanks! My family does the same…when I make them, they immediately want them again the next night.


Nena October 10, 2011 at 12:53 pm

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.


Dorothy October 11, 2011 at 8:57 am

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.


Connie Kaiser September 30, 2011 at 7:51 am

Making salmon and spinach salad tonight and adding these – thanks for the idea!


Connie Kaiser September 30, 2011 at 8:11 am

LOL – not salmon in the spinach salad – sauteed and then poached in wine salmon and spinach salad accompanying…….


Lentil Breakdown September 28, 2011 at 3:07 pm

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.


Dorothy September 28, 2011 at 3:08 pm

Try this. We ADORED it! Carrot quality is key.


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