Tuesday, January 25, 2011
Honey Glazed Carrots
I made this dish very hesitantly last night. My family isn't too big on carrots, but I had some in the fridge that needed to get used one way or another. Boy was I in for a big surprise! My oldest had 3 serving and would have had more if there were any! Dad had been at a friends shop and was not home yet, her comment had been, can I have the last of the carrots, dad doesn't need to know you even made them! To hear that out of a mouth of a child, pass the carrots please...wow. I guess the honey may have had a big part in these delectable little morsels, and the reduced balsamic vinegar. Needless to say this will definitely go in the will make again pile of recipes!
1 lb baby carrots, or regular small carrots, or larger ones halved or quartered
1 tablespoon butter
3 tablespoons honey
3 cloves garlic, chopped
1 tablespoon balsamic vinegar
1 cup hot vegetable stock (I used chicken since I was serving it with a roasted chicken)
1 teaspoon dried parsley
Sea salt to taste
1. In a large frying pan with a lid add butter and melt over medium heat. Place carrots in a single layer in pan, toss to coat and cook for 1 minute.
2. Add chopped garlic, honey, and balsamic vinegar. Stir and cook for another minute or two. Pour over the hot vegetable stock and bring to a boil. Simmer for 10-15 minutes, shaking pan occasionally. Uncover the pan and cook for another 6-7 minutes or until the liquid reduces to a syrup. Add salt if needed and parsley, toss to coat and serve warm. Enjoy!
Recipe and photo adapted from Share My Kitchen.