Categories: Side, dinner, veggies


  • 1 1/2 bunch carrots
  • 3 tablespoons honey
  • 1 1/2 tablespoon butter
  • Salt and Pepper


  1. Peel carrots and cut into 1 inch irregular shaped chunks. You can do this by cutting at a shallow angle, turning the carrot a quarter turn and cutting another shallow angle. Continue in this manner with the remaining carrots.

  2. In a large saute pan, spread out carrots evenly. Add water to come about 1/3 the way up the sides of the carrots. Drizzle with honey, dot with butter and sprinkle with salt and pepper. Cover loosely with a parchment lid.

  3. Bring the carrots to a boil and reduce to a simmer over medium heat. Cook about 4 minutes in this manner.

  4. Remove lid and raise the heat. Continue cooking stirring carrots until carrots can easily be pierced with a knife, the water is most evaporated, and carrots are nicely glazed. Serve immediately.

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