Weeknight · All year
Honey Butter Carrots
Coins of carrot, cooked in a little water, then glazed in butter and honey until they shine.
20 minutes · Serves 6 · One skillet
“Eat honey, my son, for it is good, and the honeycomb is sweet to your palate.”
Ingredients
- 2 lb carrots, peeled and cut into coins
- ¼ cup water
- 2 tbsp butter
- 1 tbsp honey
- ½ tsp fine salt
Method
- 1
Put the carrots, water, butter, honey, and salt in a wide skillet. Cover and cook over medium heat 8 minutes, until the carrots are nearly tender.
- 2
Uncover. Cook, stirring now and then, until the water is gone and the butter and honey coat the carrots, about 3 minutes. They should shine, not sit in a puddle.
- 3
If they are still hard when the glaze is done, add 2 tablespoons of water, cover 2 minutes, then glaze again. Taste for salt.
From the kitchen
- Thick chunks take longer than coins. Cut them even or the thin ones soften before the thick ones cook.
- Honey burns once the water is gone. Take them off as soon as they shine.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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