This week I’m giving some major face time to a vegetable that’s most known for sitting it out in the sidelines. In the band, but never the star of the show. Always the bridesmaid, never the bride. If you haven’t guessed (as if the name doesn’t give it away), I am referring to carrots! We always have carrots in our house. I like to toss them into my mixed green salads, chop them up for dipping, or even throw them into my egg casseroles and soups. This time, though, I made them their very own side dish.
As simple as it seems, I have tried many times to perfect glazed carrots and they never seemed to come out how I wanted. They were either too dry, too greasy, or too tough despite cooking for 30+ minutes. After some experimenting, I finally have the right combination of sweetness, not too greasy or “wet” and the perfect amount of cooked through without being mushy! Just a side note, the latter will always depend on how evenly you quarter the carrots and the overall thickness of the carrots.
Here’s my secret to the BEST tasting carrots – choose organic. There are so many other reasons to choose organic (over conventionally-farmed) produce but in the case of these guys, the natural sugars are much more distinguishable and pleasing on the palate. You can taste this difference the most when they’re raw of course, but I’m convinced this translates to cooked carrots also.
Easy 4-Ingredient Honey-Glazed Carrots
- 1 pound carrots, rinsed and quartered
- 2 TB EVOO
- 1 TB honey
- Pinch sea salt