If you've read my other vegetable recipes, you know my mantra is "if you hate a vegetable, it's because you've never had it cooked right." This is cooked carrots done RIGHT.
"Love these ... and I don't even like cooked carrots!" - Pretty much everyone
Ingredients
2 lbs. of baby carrots
2/3 cup butter
3 Tablespoons honey
8 garlic cloves, minced
Salt and pepper to taste (start with about 1/2 teaspoon each)
1 Tablespoon dried parsley
Preparation
- Preheat oven to 425.
- Cut the baby carrots lengthwise and sprinkle with salt and pepper.
- Line a baking sheet with parchment paper, or spray with nonstick cooking spray.
Cooking
- Melt the butter in a cast iron skillet over medium heat. Add your honey and stir while cooking until melted. Mix in the garlic and saute about a minute until golden.
- Stir carrots into the skillet until coated with butter mixture. Cook for about a minute.
- Spoon the carrots into a single layer on the baking sheet, saving most of the butter mixture in the pan. Return the skillet to the heat, and reduce to low.
- Roast the carrots for 20 minutes in the oven until you can poke them easily with a fork, but they're not mushy.
- Return the carrots to the skillet and stir carefully to coat with the butter mixture. Simmer for another 10-15 minutes, stirring occasionally, until the sauce thickens to a glaze. The carrots and glaze will get golden.
- Season with more salt and pepper if you wish.
Serving
Sprinkle with parsley. before serving.
Backstory
Brian's veggie-loving son found the basis of this recipe and requested it. Of course, being the great cook he is, Brian doubled the butter, doubled the garlic, doubled the time in the skillet, and discovered a Teflon or steel pan just wouldn't get that brown, caramel glaze. After the recipe was perfected, all of us (including the non-veggie eaters!), stood in the kitchen, just eating the carrots hot out of the skillet. Still couldn't get the 4-year-old to try one. But for the rest of us -- even the "I don't like carrots" folks -- damn, these are amazing.
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