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Honey-braised Carrots

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme. If you like more tang, increase the amount of vinegar to 2 tablespoons.

Ingredients: 

Ingredients: 

Ingredient Line: 
6 large carrots, halved and cut into ¼-inch-thick slices (4 cups)
Ingredient Line: 
2 medium shallots, sliced into thin rings (¼ cup)
Ingredient Line: 
½ cup honey
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1 Tbs. cider vinegar
Ingredient Line: 
¼ cup chopped fresh parsley

Instructions: 

1. Place carrots and shallots in nonstick skillet, and heat over medium heat. Cook 2 to 4 minutes, or until beginning to brown.

2. Stir in honey, and season with salt and pepper, if desired. Partially cover, and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender. Uncover, stir in vinegar, and increase heat to medium-high.

3. Cook 2 minutes more. Stir in parsley, and serve.

Nutrition Information: 

Calories: 
126
Protein: 
1 g
Total Fat: 
1 g
Saturated Fat: 
1 g
Carbohydrates: 
33 g
Cholesterol: 
0 mg
Sodium: 
62 mg
Fiber: 
3 g
Sugar: 
27 g
Yield: 
Serves 6

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