Glazed Carrots
Glazed Carrots might be just the side dish you are searching for. This recipe serves 6 and costs 32 cents per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 107 calories, 1g of protein, and 9g of fat per serving. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes around 15 minutes. A mixture of carrots, parsley, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2880 people have made this recipe and would make it again. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Glazed Carrots, Glazed Carrots, and Glazed Carrots.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
5 medium carrots, peeled
1/4 teaspoon togarashi or cayenne if desired (See Cook's Note)
1/4 cup coconut oil
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/8 cup chopped parsley
Equipment:
frying pan
Cooking instruction summary:
Watch how to make this recipe. Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side. Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great! Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.) Serve right away to your impressed and amazed friends!
Step by step:
1. Watch how to make this recipe.
2. Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
3. Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!
4. Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)
5. Serve right away to your impressed and amazed friends!
Nutrition Information:
covered percent of daily need
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