Tuesday, September 14, 2010

Sauteed Honey Carrots

I threw this dish together because I had very little time to throw dinner together one busy weeknight. For the main dish I made sweet potato ravioli with walnuts and Parmesan cheese and picked carrots for a side simply because I had them in the refrigerator and they needed to be used up. I loved the rich, caramelized flavor of the blackened carrots in Stir-Fried Carrots with Ginger, Lime, and Cilantro, so I used that cooking method, combined with a bit of local honey to create a simple, but satisfying quick side.

Sauteed Honey Carrots
serves 2

1/2 T. canola oil
8 oz. carrots, peeled and cut on an angle into 1/4-inch thick ovals
1/2 t. kosher salt
1/2 T. honey

1. In a medium pan, heat the oil over medium-high heat. When the oil is hot (it will loosen up and start to shimmer), add the carrots and salt and stir well to combine. Turn the heat up to high and cook, stirring occasionally and spreading the carrots out in an even layer after every stir, until the carrots are softened and browned in places, 12 to 13 minutes.

2. Remove pan from heat and drizzle honey over carrots, tossing to coat thoroughly.

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