Ingredients:
· 1 lb (450g) carrots, peeled
· Note: Use baby carrots, or slice standard carrots into ½-inch thick coins or long batons.
· 2 tablespoons unsalted butter (or olive oil)
· 2 cloves garlic, minced
· 3 tablespoons honey
· 1 tablespoon fresh lemon juice (or orange juice for a different twist)
· 2 tablespoons water or vegetable broth
· Seasoning: ¼ teaspoon salt (or to taste), ⅛ teaspoon black pepper
· Garnish: 1 tablespoon fresh chopped parsley or chives (optional, but recommended)
Instructions (Stovetop Method):
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 60 seconds until fragrant. Be careful not to burn it.
- Add Carrots & Liquid: Add the carrots, honey, water (or broth), salt, and pepper to the skillet. Stir to coat the carrots evenly.
- Simmer and Cook: Bring the liquid to a simmer, then cover the skillet with a lid. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally, until the carrots are tender-crisp (or softer, if you prefer).
- Glaze: Remove the lid and increase the heat to medium-high. Let the liquid reduce, stirring frequently, for 3-5 minutes until it thickens into a shiny glaze that coats the carrots.
- Finish: Remove from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed. Serve immediately.
Oven-Roasted Variation
Roasting concentrates the carrots’ natural sweetness and gives them a slightly caramelized edge.
