Honey Carrots
Honey carrots are a great side dish to fancy up even the most basic meals and are always one of those side dishes Lanky looks fondly on from his childhood, I often make these when he is feeling sick and has a low appetite. They will surely entice even the most picky of eaters with the sweetness they bring to the plate, want a little more kick then just add some chili flakes.
Ingredients:
- 500 grams carrots, peeled and sliced into chunky rounds or sticks
- 30 grams butter or a dash of preferred cooking oil.
- 40 grams honey
- dash of Worcestershire sauce
- salt and pepper to preference
- Herbs of choice, I use a mix of thyme, rosemary and parsley
- Optional: Chili flakes
Instructions:
- Prepare the carrots by cutting them into chunky rounds or sticks, whichever you prefer. Make sure they’re all relatively uniform in size for even cooking. Optional to peel them.
- combine butter (oil) and carrots and roast till starting to get tender. you can roast these at the same time in the same dish as other veggies or meat.
- once cooked remove from the pan and put in a pot on the stove. Drizzle the honey over the carrots and sprinkle with salt, pepper and herbs of choice, and dash of Worcestershire sauce (add optional chili at this time). you can add a little more butter if need be or a spoon of the pan juices from the roasting pan Stir well to evenly coat the carrots with the mixture.
- Reduce the heat to low and continue cooking the carrots for another 8-10 minutes, or until they are tender and caramelized, stirring occasionally to prevent burning.
- Once the carrots are cooked to your desired tenderness and have a nice glaze, remove them from the heat.
- Serve hot as a delicious side dish alongside your favorite main course.
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