I haven’t posted a “How to” in quite awhile so figured I’d share something that makes a beautiful presentation and is perfect for a Spring side dish during the holidays. It’s my Honey-Glazed Carrots. The carrots are served whole and the mild heat from the crushed red pepper mixed with lemon turn this recipe from boring to wow! Have fun and tell me how you like them if you get a chance.
What You Need:
6 cups of water
3lbs. baby carrots with tops trimmed to 2 inches, peeled ( I use small whole carrots with tops.)
2 Tbs. butter
3 to 4 Tbs. honey
1 tsp. finely shredded lemon peel
1/2 tsp. crushed red pepper
1/2 tsp. salt
Optional: extra crushed red pepper and shredded lemon peel for presentation
1. Bring water to boiling in a large skillet. Add carrots. Return to boiling then reduce heat. Simmer, covered for 8-10 minutes or until the carrots are just tender. ( if they get mushy they will break) Drain carrots and pat dry with paper towels. Put aside.
2. In the same skillet combine butter, honey, 1 tsp. of lemon peel and 1/2 teaspoon of red pepper and salt. Cook and stir constantly over medium heat until butter is melted and bubbles. Carefully add carrots and toss for 2 to 3 minutes or until completely coated with glaze and heated completely through.
3. The presentation: Transfer the carrots carefully to serving platter. drizzle with any remaining glaze and additional red pepper and lemon peel.
Makes 12 servings
*Make Ahead Prep*
Cook carrots, cool, cover and store chilled up to one day ahead. Bring them to room temperature, about 1 hour, before you glaze. Heat carrots for 4 to 5 minutes in glaze.