Rosemary Honey Glazed Carrots!
When we think of vegetables, we don’t automatically think about how much we love carrots. They have been categorized as something ordinary, something you just have in the fridge and have to use up. But in fact they are something special.
I’m going to suggest that you will want to celebrate this beautiful, sweet, underrated vegetable once you try our recipe for Rosemary and Honey glazed carrots. I’m going to bet that your children will even ask for seconds once they try carrots prepared this way.
The method used to prepare these carrots is a bit different from the usual way of boiling the flavor right out. When we prepare the carrots, they retain their color and their flavor. Even Buggs Bunny would agree!
There’s one thing that we’d like to express about carrots. Please don’t use those little carrots in the bag! They are “machined” from whole carrots. The outer part and all the nutritional layers are peeled off in the process. They are also soaked in Clorine to maintain freshness. We recommend using whole fresh carrots. You don’t even need to peel them!
Vegetables are a necessity for good health and preparing them in ways that preserve the vitamins is always best. You’ll be surprised at how flavorful this dish is and its largely because we don’t loose it all in the preparation. Carrots are a Super-food. Dr. Ann Carrots nutritional value.
Here’s our Two Food Nuts Recipe.
- One bunch fresh carrots, we prefer those with the tops intact
- 3 fresh Rosemary springs (2 for cooking, 1 for garnish)
- 2 tablespoons butter (we have not used margarine and do not recommend it)
- 2 tablespoons liquid Honey
- Salt and Pepper to taste.
In a shallow skillet, place the carrots that have been sliced in half lengthwise, add enough water to come half way up the carrots. DO NOT COVER. Add the salt now. Top with the butter and 2 of the Rosemary sprigs. Turn the heat to high and bring to a boil. Then reduce the heat to medium, cover with a lid and continue to cook until the carrots are barely crisp tender. This only takes a few minutes. Remove the lid and turn the heat to high just to evaporate the remaining water. Once again, just a few minutes. Remove the Rosemary and drizzle with the Honey. Add Pepper as desired.
The end result will be Carrots that are tender not limp, the sweetness of the vegetables is further enhanced by the Honey, plus the Rosemary adds a deep earthiness to this already earthy vegetable. No need to add butter either, its been cooked right into the carrots.
Now eat your veggies and ask for seconds!