Honey and Rosemary Braised Carrots
Honey and Rosemary Braised Carrots
Ingredients
For the Braised Carrots
- 1 1/2 pounds carrots, peeled, whole, various colors (orange, purple, yellow)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 cup chicken stock
- 2 fresh rosemary, sprigs
For the Garnish
- 1/4 cup hazelnuts, chopped
Instructions
- 1
In a large skillet with a lid, melt the butter over medium heat. Once melted, add the whole, peeled carrots to the pan.
⏱️ 2 min
- 2
Season the carrots evenly with salt. Cover the pan with the lid and allow the carrots to steam for 3 minutes.
⏱️ 3 min
- 3
Remove the lid. Pour the honey and chicken stock into the pan. Add the fresh rosemary sprigs, submerging them slightly in the liquid.
⏱️ 1 min
- 4
Cover the pan again and reduce the heat to low. Simmer for about 10 minutes, allowing the carrots to cook through and absorb the flavors.
⏱️ 10 min
- 5
Remove the lid and increase the heat slightly to medium-low. Continue to simmer for an additional 5 minutes, allowing the liquid to reduce and thicken into a beautiful glaze that coats the carrots.
⏱️ 5 min
- 6
Once glazed, carefully transfer the honey and rosemary braised carrots to a serving plate. Sprinkle the chopped hazelnuts over the top for a delightful crunch.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey and Rosemary Braised Carrots
Ingredients
For the Braised Carrots
- 1 1/2 pounds carrots, peeled, whole, various colors (orange, purple, yellow)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 cup chicken stock
- 2 fresh rosemary, sprigs
For the Garnish
- 1/4 cup hazelnuts, chopped
Instructions
- 1
In a large skillet with a lid, melt the butter over medium heat. Once melted, add the whole, peeled carrots to the pan.
⏱️ 2 min - 2
Season the carrots evenly with salt. Cover the pan with the lid and allow the carrots to steam for 3 minutes.
⏱️ 3 min - 3
Remove the lid. Pour the honey and chicken stock into the pan. Add the fresh rosemary sprigs, submerging them slightly in the liquid.
⏱️ 1 min - 4
Cover the pan again and reduce the heat to low. Simmer for about 10 minutes, allowing the carrots to cook through and absorb the flavors.
⏱️ 10 min - 5
Remove the lid and increase the heat slightly to medium-low. Continue to simmer for an additional 5 minutes, allowing the liquid to reduce and thicken into a beautiful glaze that coats the carrots.
⏱️ 5 min - 6
Once glazed, carefully transfer the honey and rosemary braised carrots to a serving plate. Sprinkle the chopped hazelnuts over the top for a delightful crunch.
⏱️ 2 min