I love growing carrots. It’s like a fun little surprise every time I pull one up! Especially since we planted tri-color carrots, I never know what color one is going to be until it’s out of the ground. Plus they look so pretty I can hardly believe I grew them, especially since my gardening strategy this fall and winter has been one of benign neglect.
I can only eat so many carrots raw, though, and I really wanted to showcase these beauties in a dish of their own. When I came across CSA for Three’s recipe for Honey Glazed Carrots, I knew I had to try it out.
I peeled the carrots, but I should have just scrubbed them instead, since the purple carrots look so much prettier with their peel still on. If you have pretty carrots and want to savor them in all their glory with a touch of sweetness, I highly recommend this recipe!
- 1 lb young carrots, scrubbed well and greens removed
- 4 cloves garlic, peeled and whole
- 1 Tbsp olive oil
- 3 Tbsp honey
- 2 sprigs rosemary
- Slice any carrots thicker than your thumb in half. Arrange the carrots and garlic cloves in a large sauté pan with a lid and add water just to cover. Bring to a boil over medium-high heat and simmer, covered, until the carrots are just fork-tender, about 10 minutes.
- Remove the pan from the heat and remove the carrots and garlic with a slotted spoon. Drain the water and add the olive oil, honey and rosemary to the pan. Bring the mixture to a bubbly-simmer over medium heat.
- Add the carrots and cook until all the liquid has evaporated, about 3 to 5 minutes. Remove the rosemary and season with a little salt to taste. Serve warm.