dairy-free * egg-free * gluten-free * nut-free * soy-free
A touch of honey makes eating your vegetables less of a chore and more of a treat.
Even when I cook a really big batch, I never have leftovers with this kid-friendly favorite.
1 tablespoon olive oil
1/2 cup water
1 large package of baby carrots, rinsed and drained*
2 tablespoons honey (1 tablespoon at a time)
1 teaspoon crushed rosemary
salt and pepper to taste
- Add first 3 ingredients to large saucepan or stainless steel pot.
- Cover and cook on medium heat for 5-10 minutes, until water is at a steady simmer. Stir or whisk together.
- Turn down heat to medium-low.
- Keep covered and simmer for another 5-10 minutes, stirring/tossing occasionally.
- Uncover. Drizzle 1 tablespoon of honey and add 1 teaspoon of rosemary, and desired salt and pepper. Stir/toss.
- Turn heat back up to medium.
- Cook uncovered for 5-10 minutes or until water has cooked off and carrots are soft. Stir/toss regularly.
- Drizzle 1 tablespoon of honey. Stir/toss.
- To get caramelized effect, let carrots cook for 1-2 minutes. Then stir/toss/flip carrots and let cook for 1-2 more minutes.
- Turn off heat. Serve immediately OR cover and let carrots sit in pan (on unit or off of unit) for another few minutes to further caramelize, stirring/tossing occasionally.
* If desired, can chop carrots or use fresh carrots (peeled and prepared). If using 1 small bag of baby carrots, you might want to use less water, maybe 1/4 cup to 1/3 cup.
- Watch carefully for water to cook off, so the carrots–and the house!–don’t burn!
- Makes a tasty and colorful side dish to accompany Lemon-Basil Chicken, Honey Mustard & Cider Baked Chicken, or even Slow-Cooker Pulled Pork.
- If you have food allergies or dietary restrictions, be sure to carefully read the labels for condiments and spices. For example, some brands of ingredients may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).