I am, admittedly, not the best at getting enough vegetables. I even bought a book called Vegetable Literacy to try and help me out. It goes very in-depth on vegetables, breaking them into families and how they are related and can be used together along with a heap of recipes. For some reason, it doesn’t say ‘just make glazed carrots by covering them in a heap of honey and spices.’
At one point my wife and I tried growing carrots in the garden. It didn’t end up working out. I usually do a fair amount of research for everything, but did not look into growing carrots at all. They ended up being all leafy greens, and zero carrot underneath. Just tiny little orange carrot marbles…
Carrots tend to be rather sweet with that crisp and satisfying crunch if you bite in raw. They are an easy healthy snack – especially when sliced into munchable carrot sticks. The trick when cooking is not to overcook them to an unpleasant mushy state. But their natural sweetness lends itself well to making glazed carrots.
It is also easy and cheap to buy a huge bag of them and keep them in the fridge where they stay fresh for quite a while. So it is convenient to keep them on hand. It’s great to stock both carrots and celery to use as aromatics for a variety of recipes.
Fun fact – carrots come in a rainbow of colors, not just orange. You can also find purple, black, red, white, and yellow varieties of carrots. They’re fun and can easily be used in this recipe for a different pop of color. But be warned that sometimes the purple carrots can edge toward brown when cooked.
Carrot Prep Before Glazing
You can peel or not peel your carrots, whatever you prefer. However, if you do not peel the carrots, then make sure to properly scrub them before cooking. This warm-spiced mix of savory and sweet glazed carrots make a great side dish to a variety of entrees.
Some carrots at the store can be behemoths. If you have very large or thick carrots, you will want to cut them into 1/4 to 1/2 inch slices for easier cooking. For photographing this recipe I used a smaller amount of carrots and scaled back the recipe a bit. Even though they are full-size carrots, they were on the smaller side with all of them being 1/2 inch or less in diameter.
Adapted mainly from a recipe found on the Cookie Rookie.
Glazed Carrots with Honey and GingerCourse: SidesDifficulty: Easy
Sweet, tender and spiced to perfection, these glazed carrots are a perfect side dish
4 tablespoons butter
1/4 cup honey
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon garlic powder
1 cup vegetable broth (can substitute chicken broth)
2 pounds of carrots
2 tablespoons chopped fresh parsley
- Wash the carrots and chop off any greens, peel carrots if you prefer
- Add the first 10 ingredients to a large frying pan and turn to medium heat
- Melt the butter and whisk everything together until fully incorporated
- Add the carrots to the pan and rotate around in the pan until cooked and the glaze has thickened, about 15 minutes
- Remove the carrots from heat, garnish with chopped parsley, and pour any glaze left in the pan on top