Growing up, I did not like cooked carrots. They were always mushy and I didn’t understand why anyone would purposely eat them. I have come to learn that cooked carrots, like many things I disliked as a child, were frequently overcooked and nobody should enjoy them. If you like them mushy, then by all means prepare them as such. If you’re like me and don’t enjoy cooked carrots, but would like to, all you have to do is cook them for less time. The addition of butter and honey here sure helps, too. You can do this with sugar, or any sweetener that will melt, as you prefer. Honey Glazed Carrots make a nice addition to special occasion dinner tables. Cut the carrots into coins, sticks, on the bias, or employ the roll cut as you see here, whichever strikes your fancy. The only real goal is to get the carrot pieces to roughly the same size so they cook evenly.
Serve with a roast, chicken, leg of lamb, or pork chops, and always with creamy mashed potatoes or crisp baked potatoes.
- 1 pound carrots
- 1 tablespoon butter
- 2 teaspoons honey
- 1/2 teaspoon salt
- Boil, simmer, cover 5 minutes
- 5 minutes uncovered, stirring often
- Peel and cut the carrots into desired shape.
- Place all the ingredients in a saute pan, and add enough water to come about 1/3 way up the carrots.
- Turn the heat to medium-high, and cook, stirring constantly, until the butter is melted and the water begins to boil.
- Cover, reduce heat to low, and cook for 5 minutes.
- Remove the cover, stir, and continue to cook the carrots just until they are easily pierced with a fork, about 1-2 minutes.