There aren’t too many vegetables that are as versatile as carrots. I never miss the chance to add a carrot to almost every winter soup or pot, but still, we hardly give them the central role on the table. This was before we found how different, sweet and deep could be the taste of the fresh baby carrots, glazed with honey and a dash of balsamic vinegar. We enjoyed this simple and fast side dish with a slow roasted pork shoulder, but I believe these glazed cuties could be served alongside every roasted meat or poultry.
As a base we used a recipe we saw in one of our new cookbooks –
Ready in: 25 minutes
1pound (or around 500g) baby carrots*, well-scrubbed
1 tbsp (15g) butter
2 tbsp honey
2-3 cloves of garlic, chopped
1 tbsp balsamic vinegar
1 cup hot vegetable stock
1 tbsp chopped fresh parsley
Sea salt to taste
* We prefer baby carrots with some of the green left on, but medium or large ones are good too – you’ll only need to cut them into halves (or quarters) lengthwise.
Keep in mind carrots tend to oxidize rapidly after being scrubbed, so you should put them in a bowl with cold water, until you’re ready to cook.
In a large heavy frying pan with a lid melt the butter over medium heat. Place drained and pat-dried carrots in a single layer, toss to coat and cook for about a minute in butter.
Add the chopped garlic, honey and balsamic vinegar. Stir well, and cook for another minute or so (until the smell of the vinegar is evaporated).
Pour over the hot stock, place lid on the pan and bring to the boil. Simmer for 8-10 minutes, until the vegetables begin to soften, shaking the pan occasionally. Add some more liquid, if needed (we prefer our carrots with a slight crunch, and this amount of stock was just enough for us).
Uncover the pan and cook for 3-4 more minutes, until the liquid turns syrupy. Try and add some salt, if needed. Toss carefully to coat the carrots with glaze.
Serve hot, sprinkled with the chopped fresh parsley.