Honey-Orange Glazed Carrots with Garlic and Rosemary
Honey-Orange Glazed Carrots with Garlic and Rosemary
Ingredients
- 3 carrots, medium
- 1 tablespoon olive oil, as needed
- 1 tablespoon butter
- 2 garlic cloves, cut in half
- 3 sprigs fresh rosemary
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons honey
- 1 orange, juiced
For Serving (Optional)
- 1/4 cup labneh, or strained yogurt
- 1 tablespoon chives, chopped
Instructions
- 1
Begin by peeling the carrots. Trim off both ends. Then, cut each carrot in half lengthwise. If the carrots are particularly thick, cut each half lengthwise again, resulting in long, thin carrot sticks.
⏱️ 5 min
- 2
Heat a large pan over medium-low heat. Add a drizzle of olive oil and the butter. Once the butter has melted and is bubbling, add the halved garlic cloves and the sprigs of fresh rosemary to infuse the butter with their flavors.
⏱️ 2 min
- 3
Add the prepared carrot sticks to the pan. Season generously with salt and black pepper. Toss the carrots to coat them evenly with the butter, oil, and seasonings.
⏱️ 3 min
- 4
Continue cooking the carrots on low heat for approximately 10 minutes, or until they are lightly golden and starting to soften. Stir occasionally to ensure even cooking.
⏱️ 10 min
- 5
At this point, add the honey and the juice of the orange to the pan. Stir to combine.
⏱️ 1 min
- 6
Allow the liquid (honey and orange juice) to reduce, simmering gently on low heat. Stir occasionally to ensure even coating. The carrots are done when they are tender-crisp, beautifully glazed, and the liquid has thickened into a syrupy sauce.
⏱️ 4 min
- 7
Transfer the glazed carrots to a serving plate. Optionally, garnish with a dollop of labneh (or strained yogurt) and a sprinkle of freshly chopped chives for added creaminess and freshness. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey-Orange Glazed Carrots with Garlic and Rosemary
Ingredients
- 3 carrots, medium
- 1 tablespoon olive oil, as needed
- 1 tablespoon butter
- 2 garlic cloves, cut in half
- 3 sprigs fresh rosemary
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons honey
- 1 orange, juiced
For Serving (Optional)
- 1/4 cup labneh, or strained yogurt
- 1 tablespoon chives, chopped
Instructions
- 1
Begin by peeling the carrots. Trim off both ends. Then, cut each carrot in half lengthwise. If the carrots are particularly thick, cut each half lengthwise again, resulting in long, thin carrot sticks.
⏱️ 5 min - 2
Heat a large pan over medium-low heat. Add a drizzle of olive oil and the butter. Once the butter has melted and is bubbling, add the halved garlic cloves and the sprigs of fresh rosemary to infuse the butter with their flavors.
⏱️ 2 min - 3
Add the prepared carrot sticks to the pan. Season generously with salt and black pepper. Toss the carrots to coat them evenly with the butter, oil, and seasonings.
⏱️ 3 min - 4
Continue cooking the carrots on low heat for approximately 10 minutes, or until they are lightly golden and starting to soften. Stir occasionally to ensure even cooking.
⏱️ 10 min - 5
At this point, add the honey and the juice of the orange to the pan. Stir to combine.
⏱️ 1 min - 6
Allow the liquid (honey and orange juice) to reduce, simmering gently on low heat. Stir occasionally to ensure even coating. The carrots are done when they are tender-crisp, beautifully glazed, and the liquid has thickened into a syrupy sauce.
⏱️ 4 min - 7
Transfer the glazed carrots to a serving plate. Optionally, garnish with a dollop of labneh (or strained yogurt) and a sprinkle of freshly chopped chives for added creaminess and freshness. Serve immediately.
⏱️ 1 min