¡Estas zanahorias baby glaseadas con miel son un alimento básico en mi mesa navideña!
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Category
Dinner
Servings
8
Prep time
30 minutes
Cook time
30 minutes
These honey glazed baby carrots are a staple on my Christmas table!
Ingredients
- 3 bunches of baby carrots
- salt, to taste
- 50g (1.8 oz) butter
- 2 tbsp olive oil
- juice of 1 lemon
- 3 tbsp honey
- 1/4 bunch of thyme
- small handful of parsley, finely chopped
Directions
Bring a large pot of salted water to a boil.
- Trim the tops of the carrots, leaving about 1cm (0.4 inches) of the green part.
- Thoroughly wash the carrots under cold running water, especially around the green tops where sand can be trapped.
- Boil the carrots for 6-7 minutes. Then immediately plunge them into ice-cold water to halt the cooking process.
- Once the carrots are cool, you can optionally literally push the skin from the carrots or just leave the skin on it's up to you.
- Remove the carrots from the cold water and dry them thoroughly.
- When nearly ready to serve, heat the olive oil in a pan over medium-high heat. Once hot, add the carrots and season with salt. Cook for 3-4 minutes, tossing occasionally.
- Add the butter and thyme, and continue to cook for another 3-4 minutes.
- Finally, stir in the honey and lemon juice cooking for an additional minute while tossing to ensure the carrots are evenly glazed.
- Serve the glazed carrots, garnished with the finely chopped parsley.
