Ingredients
Scale
- 1 pound of carrots, peeled and cut into sticks
- 2 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
If you’re out of fresh carrots, feel free to use baby carrots, which work just as well. For a vegan alternative, you can substitute the butter with olive oil and use maple syrup instead of honey. These adjustments keep the dish approachable for everyone, much like the way I adapt recipes to suit my family’s needs.
Instructions
- Begin by placing the carrot sticks into a medium-sized saucepan and cover them with water. Bring to a boil over medium-high heat and cook the carrots until they’re just tender, about 5 to 7 minutes. Drain and set aside.
- In the same saucepan, melt the butter over medium heat. Stir in the honey and lemon juice, then add the drained carrots back to the pan.
- Cook for another 5 minutes, gently stirring until the carrots are well coated with the glaze. The glaze should thicken slightly and become sticky.
- Season with salt and pepper, making sure to taste and adjust as needed. I’ve learned through many a pot of over-salted soup that it’s always easier to add more seasoning than to take it away!
- Transfer the carrots to a serving dish and garnish with fresh parsley for a pop of color and freshness.
This recipe, like many of my go-to dishes, is all about intuition and personal taste. Don’t be afraid to make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
