Honey Glazed Carrots
This recipe delivers vibrant, sweet, and savory honey-glazed carrots, an effortlessly elegant side dish. Baby carrots are first blanched until tender-crisp, then tossed in a rich, buttery glaze infused with honey and bright lemon juice. Finished with fresh parsley, this quick and easy preparation ensures a delightful balance of flavors and textures, perfect for complementing any meal.
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Wooden Spoon or Spatula
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- Salt
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Instructions
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Notes
For perfectly tender-crisp carrots, avoid overcooking them in the initial boil; they should retain a slight bite as they will continue to soften while glazing. When adding the carrots back to the pan with butter, honey, and lemon juice, maintain a medium heat to allow the glaze to reduce and coat evenly without burning the honey. A high-quality unsalted butter is recommended for better flavor control, allowing you to adjust seasoning precisely. For enhanced complexity, consider adding a tiny pinch of grated fresh ginger or a whisper of orange zest to the glaze, which complements carrots beautifully. Ensure the parsley is finely chopped for optimal distribution and visual appeal, adding a vibrant pop of color just before serving.