If my culinary school experience has shown me anything, it has solidified that sometimes simplicity is best. Last semester, when we started making entrees in class, glazed vegetables were often the go-to side dish. From butter-glazed green beans and broccoli to sugar-glazed beets, we learned and perfected the art of creating a sweet and savory glaze coating that leaves delectable shine and great flavor on your favorite vegetables. Without disguising vegetables as something they’re not, this side dish is a perfect option to serve those pickier eaters. Our chef instructor adamantly preferred honey to sugar and taught us her recipe, which I will share with you all.
I made these carrots for my family over break a few weeks ago, and this was the best version because I utilized the uniquely sweet juice from Cara Cara oranges and Norman’s fresh, local honey from this past summer. I highly recommend giving this recipe a try next time you want to brighten up your meal with an easy and delicious side.
8 oz carrots (cut into 1/4 inch slices or oblique cut)
3 tbsp butter (cubed)
2.5 oz water
2 oz Orange juice (reserve zest)
1 tsp honey
Parsley (finely chopped)
salt & pepper to taste
1) Melt about half of the butter in a saute pan over medium-low heat and add the carrots. Cover the pan and sweat the carrots for 2-3 minutes.
2) Add honey, water, and orange juice and season with salt and pepper. Swirl in the remaining butter cubes and bring this to a simmer over medium heat.
3) Reduce the heat and cover to cook carrots until almost tender, about 3 minutes.
4) Remove the lid and add orange zest and continue to simmer until the cooking liquid has reduced to a glaze and the carrots are tender, about 2-3 more minutes, tossing to coat each carrot. The carrots should be shiny and coated by the reduced cooking liquid.
5) Remove from heat and garnish with chopped parsley. Serve immediately.