Honey-Braised Carrots

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme.
Honey-Braised Carrots

Honey-Braised Carrots

If you like more tang, increase the amount of vinegar to 2 tablespoons.

  • 6Servings


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


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
  • Carbohydrate Content: 33 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 62 mg
  • Sugar Content: 27 g