Heartbeet Kitchen
Honey Garlic Caramelized Carrots
December 4, 2015 in Gluten-Free · Nut-Free · Vegetables · Winter · 27 Comments

Honey Garlic Caramelized Carrots {recipe}

As humans we’re definitely creatures of habit. Sticking with a routine feels good, and particularly when we’ve mastered something, it takes a lot for us to stray from that method.

I’ve become accustomed to roasting every vegetable I can get my hands on. It’s hard to resist their toasted edges, and sweeter flavor. But after my friend Laurie’s new cookbook, Simply Scratch, landed in my hands, I started rethinking my approach, reading through her caramelized, honey-glazed carrots recipe, first connecting with her story about her dislike of carrots as a child, just as I did. (Remember this post about how I got a swat on the behind for tossing them in the garbage, then lying about it?)

Honey Garlic Caramelized Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

Laurie’s stories are just one of the reasons I love her cookbook, and also why I’ve been following her blog for years. Growing up on a farm in Michigan, she learned to cook with her mother, who made everything from scratch, and helped tend the garden rows of fruits, vegetables, and flowers.

Her home-cooking know how is second to none, but more so, her down-to-earth approach could make anyone want to get in the kitchen. Much like myself, she believes in using real food, everyday ingredients, and creating little twists to make them shine.

Honey Garlic Caramelized Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

Like these humble carrots, that suddenly turned into the favorite dish on our Thanksgiving table. Made on the stovetop, cooking their way to browned edges amongst butter, honey, and garlic, they’re absolutely divine.

The caramelization brings out their natural sweetness, the quality I love about roasting, but their texture is perfectly different. And there’s no doubt in my mind anymore that carrots were meant to be paired with butter, then brightened with a showering of fresh parsley.

I adapted the recipe just a bit, adding an extra clove of garlic and slicing it instead of mincing so it would be mild. Instead of adding it at the end, I stirred the garlic in after 10 minutes, so it had some time to infuse the carrots as they cooked.

Honey Garlic Caramelized Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

With lots of holiday gatherings coming up, I can’t think of a better side dish to bring, something that everyone will love. And there’s so many other recipes I have bookmarked, like the Bacon Braised Greens, Vegetarian Potpie, and definitely the Winter Apple + Pear Shortcakes. If you’re looking for something to bring as a hostess gift or to give your favorite cook, Simply Scratch would be perfect.

Enjoy, and happy December!

Honey Garlic Caramelized Carrots
Author: 
Recipe type: gluten-free, nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I adapted the recipe just a bit, adding an extra clove of garlic and slicing it instead of mincing so it would be mild. Instead of adding it at the end, I stirred the garlic in after 10 minutes, so it had some time to infuse the carrots as they cooked.
Ingredients
  • 3 tablespoons unsalted butter, divided
  • 1 pound carrots, cut into 1 inch chunks on the diagonal
  • ½ teaspoon kosher salt
  • 2 cloves garlic, thinly sliced
  • 1½ tablespoons raw honey
  • 1 tablespoon minced fresh flat-leaf parsley
Instructions
  1. In a 10 inch skillet (preferably cast-iron), heat 2 tablespoons butter over medium heat. Add carrots and salt once melted, stirring to coat.
  2. Place cover on skillet and cook for 10 minutes, then remove and stir in the garlic. Cook uncovered, stirring occasionally, until tender, about 13-15 minutes, until tender, but not mushy.
  3. Then stir in remaining 1 tablespoon butter, honey, and parsley, cooking 2 minutes to combine. Taste, adjusting salt as needed. Serve warm.

Honey Garlic Caramelized Carrots {recipe} via @amandapaa

I was given this book by Laurie’s publisher, Avery Books, but not compensated for this post. All opinions are my own. This post is supported by Amazon affiliate links, which I may received a small commission from if you purchase something. 

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27 thoughts on “Honey Garlic Caramelized Carrots

  1. Abby @ The Frosted Vegan

    Oh gosh, I love roasting vegetables! It’s almost the only way I can get my husband to eat them, so I’m all over this recipe :) I’ve been hearing so many wonderful things about this cookbook, I need to get my hands on it ASAP! xo

    Reply
  2. Liz @ Floating Kitchen

    I’m with you and I automatically just toss all vegetables into the oven now, and admittedly, kind of forgot how to cook them properly on the stove top! Which is just one reason that I love this recipe for Laurie – I need a good reminder of how good stovetop carrots can be! Gorgeous photos, friend!

    Reply
  3. Laurie A McNamara

    Amanda! I just love you! Thank you for all the kind words, testing a recipe and reviewing the book- words cannot express how honored and thankful I am to you for taking the time! Your photography is off the charts amazing, the way you write is impeccable- thank you-thank you from the bottom of my heart! Xo!

    Reply
  4. Faith (An Edible Mosaic)

    I’m the same way, roasting is my go-to for most vegetables! But I love that these beautiful carrots are done on the stovetop – their caramelization looks perfect! It doesn’t get any better, especially with the touch of honey, butter, and garlic, and I can see this becoming a favorite side in my house. xoxo

    Reply
  5. Alison @Food by Mars

    You know, that like you, I love a good roasted veggie-sheet pan situation, but you’ve got me thinking with this one!! Sounds so good and looks just gorgeous. I’ll have to check this book out and throw my veggies on the stovetop more often. And who doesn’t love stuff smothered in butter and honey?! XO

    Reply
    1. amandapaa Post author

      yes, the sheet pan is always a great choice, but man, what a cast-iron skillet can do to vegetables is awesome too. thanks for stopping by Alison! xo

      Reply
  6. Liz

    What are the purple veggies in there? Are they beets or are they purple carrots? I have some beets and was wondering if I could do those in with the carrots!

    Reply
    1. amandapaa Post author

      Hello! Those are purple carrots. They taste the same as orange carrots, so you could just use more carrots if you’d like. Beets should work too! But they will bleed and make all the carrots purple so it may not look as appetizing.

      Reply
  7. Pingback: Here's What You Should Make for Thanksgiving 2016! | Ambitious Kitchen

    1. amandapaa Post author

      Hi! My purple carrots bled mostly when I sliced them, and not really when cooked. They had a yellowish middle, so that was the majority of each slice. I didn’t mind a little of that purple color on the other carrots. It’s nothing like how beets bleed. Hope that helps!

      Reply

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