Dessertschefjeanpierre5.0
Honey Glazed Carrots Recipe
These Carrots are a delightful side dish, perfect for holiday gatherings or any meal needing a touch of sweetness. The carrots are lightly cooked, then coated in a sweet and tangy glaze with honey, orange, and a hint of balsamic vinegar. These Honey Glazed Carrots are balanced to have just the right blend of sweet and sour, known in French cuisine as a “gastrique.” This easy-to-make recipe will add color and flavor to your table.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
📝 Preparation Steps
1
Place the carrots in a pot of cold water, add a tablespoon of salt, and bring to a boil. Once boiling, reduce the heat and simmer until the carrots are about 90% cooked, just slightly firm to the bite. Drain the carrots well and set aside.
Carrots, peeled and cut into bite-sized pieces3 poundsSalt (for boiling water)1 tablespoonSalt and Pepper to taste
2
In a skillet, melt the butter, and stir in the orange juice concentrate, honey, balsamic vinegar and the orange zest. Season with salt and pepper, and add hot sauce if desired then add the carrots and cook over medium heat. Let the glaze reduce slightly until it thickens, coating the carrots evenly.
Butter2 tablespoonsOrange Juice Concentrate2 tablespoonsHoney (the Chef uses Acacia)2 tablespoonsSalt (for boiling water)1 tablespoonSalt and Pepper to tasteCarrots, peeled and cut into bite-sized pieces3 pounds
3
Before serving, sprinkle with fresh parsley or cilantro. Adjust sweetness or acidity as needed by adding a touch more honey or vinegar and serve hot or warm.
Honey (the Chef uses Acacia)2 tablespoons
Nutrition Facts
calories
236.44 kcal
fat Content
6.52 g
serving Size
1 serving
fiber Content
9.65 g
sugar Content
27.55 g
sodium Content
2032.88 mg
protein Content
3.49 g
trans Fat Content
0.23 g
cholesterol Content
15.05 mg
carbohydrate Content
44.6 g
saturated Fat Content
3.71 g
unsaturated Fat Content
2.07 g
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