Cheap Recipe: Honey-Glazed Carrots

11 May

*My apologies to subscribers who only received a partial post of this earlier; that’s what happens when I click  on the wrong thing too early by accident. Whoops!

For a printable version of this recipe and complete ingredients listing, click here.

Honey-glazed carrots
The flavor of these carrots packs more than flat sweetness!

I like to make this side dish when preparing somewhat sour or bitter dishes as my main course. Good examples include Corned Beef with Cabbage, Apple-Sauerkraut Stew and traditional Bavarian Sauerbraten.

The sweetness and texture of these carrots really helps other strong flavors and dishes to blend together at the dinner table. But unlike some restaurant honey-glazed carrots, there is far more flavor going on in this dish than straight-up-sugary-nothingness.

Begin by washing and slicing half of a pound-bag of carrots (recipe serves 2-3 people). I don’t bother peeling them as long as they’ve been scrubbed, but that’s entirely up to you.

carrots in water

Cover carrots well with tap water.

Dump the carrot slices into a small pot and cover with water. Cover pot and bring to a simmer over medium burner heat; cook about 8-10 minutes or until carrots are just beginning to tenderize.

Carrot mixture

Carrot mixture.

Remove pot from heat; drain excess liquid. In microwave, heat 1/4 cup honey until thin and runny. Pour honey over carrots.

Sprinkle about 1/4 cup loose brown sugar over the mixture and add 1/2 teaspoon cinnamon, 1/2 teaspoon onion powder and 1 to 1-1/2 teaspoons chicken boullion granules (or crush a couple of boullion cubes and stir into pot).

simmering carrots

Return seasoned carrots to stovetop for a couple of minutes.

Squeeze a small amount of lemon juice over carrots and add 1/2 cup water back into the pot. Replace over medium heat and cover once more.

Finished glazed carrots.

These glazed carrots have a sort of macho richness to them when finished. Thank you, chicken powder!

Heat approximately 3-4 minutes longer, or until carrots have finished tenderizing and are evenly coated with thin mixture. Strain with slotted spoon and serve.


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