Sunday, January 2, 2011

Honey Glazed Carrots with Fresh Mint

Carrots are an absolute staple food for me. I love them raw, roasted, steamed, or glazed with honey, brown sugar, or maple syrup. I was flipping through From Asparagus to Zucchini looking for a quick recipe for a vegetable to go with lunch and came across this easy tweak to a recipe I already make frequently. Fresh mint isn't something I usually have around, but I happened to have some leftover from Roasted Delicata Squash with Quinoa Salad and Roasted Squash with Red Onion, Oregano, and Mint. The savory butter combines with the sweet honey and carrots, punctuated by a touch of freshness from the mint and makes for an easy, but rich-tasting side suitable alongside a simple grilled panini or beautiful roasted piece of meat.

Honey Glazed Carrots with Fresh Mint
adapted from From Asparagus to Zucchini by MACSAC

1 pound carrots
2 tablespoons butter
1 1/2 tablespoons honey
Kosher salt
Freshly ground black pepper
1-2 tablespoons chopped fresh mint

1. Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in a large skillet over medium-high flame. Bring to a simmer and cook until carrots are tender and most of hte liquid has reduced to a glaze, 10-15 minutes. (Note: if your carrots are cooked through before the liquid has reduced enough, removed the carrots with a slotted spoon and continue cooking until reduced to a glaze. Drizzle the glaze over the carrots and toss to combine).

2. Season carrots to taste with salt and pepper. Sprinkle the mint over the carrots, toss well, and serve.

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