Honey Caramelized Baby Carrots

Recipe Description:

Use whatever carrots you like for this recipe, you don’t have to have baby carrots. If you use all grown up carrots, cut them into carrot sticks so they will cook evenly. Otherwise you might have crunchy centers. I suggest leaving a little of the green tops if you have the option because their bitterness adds a nice contrast to the sweet honey.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

Difficulty: Easy

Recipe Ingredients:

1 pound organic baby carrots, cleaned

1 tablespoon organic, grass-fed butter

2 sprigs of rosemary (about a tablespoon of fresh leaves or 1 teaspoon of dried)

1 tablespoon raw honey

Sea salt and pepper to taste

Recipe Instructions:

In a large heavy bottomed pan (a cast iron skillet or dutch oven would be ideal) melt the butter over high heat. Add the carrots and rosemary leaves along with salt and pepper to taste. You want to cook the carrots a little more than half way to the final done. I like my carrots al dente so about 5-10 minutes.

Then add the honey and keep cooking, stir the carrots regularly, scraping the honey off the bottom as it gets bubbly. Continue cooking until the carrots are as done as you like. I like them just cooked enough to put a fork through, about another 10 minutes. Serve hot.

Author: FoyUpdate

Cook. Garden. Write. Repeat. I believe in real food and I\'m always looking for ways to improve what we eat, how we garden and little things to make life better. View all posts by FoyUpdate

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: FoyUpdate

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