I am a lover of all things carrot. Just not when they are steamed all on their lonesome. If I am eating cooked carrots I want them to have some pizzazz. This is by far my favorite way to enjoy cooked carrots, covered in a sweet and buttery glaze. So good! These are very simple, and in fact you probably already have all the ingredients on hand. These take less than 10 minutes and are a fabulous addition to any dinner.
Note: This recipe is intended to be prepared with petite carrots but I have made it with both carrot sticks and baby carrots and had equally great results. They petite carrots just make for the nicest presentation. I had whole carrots on hand so that’s what you see in the photo.
2 tbsp honey
2 tsp vanilla
2 tbsp butter
2 tsp white vinegar
5 large carrots, cut in half lengthwise and then quarters (See above note for a variety of carrots that can be used.)
- In a large sauté pan combine the honey, vanilla, butter, vinegar, and salt.
- Heat over medium-high heat.
- Once the butter is melted whisk the glaze until well combined.
- Add in the carrots.
- Cook until the majority of the liquid is gone and the carrots are fork tender, about 8–10 minutes, making sure to stir occasionally.