Roasted Baby Carrots with Honey Glaze

This week’s recipe is plucked from “Cooking from the Farmers’ Market,” (Weldon Owen Publishing 2011) which is available through Eight Cousins Bookstore. By Tasha De Serio and Jodi Liano, the book isn’t just a nicely photographed recipe collection. Each fruit and vegetable gets its own shopping, storing and prepping tips, basic instruction many cookbooks omit, but handy if you’re tackling, say, fennel for the first time. Though the book reflects its Californian origins—we have no citrus in the North-East –it mostly covers market foods widely available in our area. Carrots, for instance!

Roasted Baby Carrots with Honey Glaze
Makes 4-6 servings

1 1/2 (one and a half) lb baby carrots of similar size, peeled and trimmed, leaving about ½ (half) inch of the carrot top
2 Tbsp unsalted butter
2 Tbsp honey
1 tsp finely grated lemon zest
Salt

If the carrots are larger than ½ (half) inch in diameter, halve them lengthwise. In a frying pan large enough to hold the carrots in a single layer, add the carrots and enough water to come halfway up the sides of the carrots. Add the butter, honey, lemon zest and 1 tsp salt and bring the water to a boil. Partially cover the pan, reduce the heat to medium-high, and continue to boil until the carrots can easily be pierced with a fork, about 10 minutes.

Uncover and continue to boil until the cooking liquid evaporates and the carrots start to caramelize, about 4 minutes. Season with salt and serve right away.

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