Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.
- 1 lb. baby carrots OR 1 lb carrots, peeled, washed, and sliced into "sticks" about the size of baby carrots (think 1-2 bites; leave the skinny parts whole, halve or quarter fat ones)
- 2 Tbsp. butter
- 1 large clove garlic, peeled and quartered
- About 2 Tbsp. honey (use a little more for winter carrots or ones that have sat in the fridge a while, as they'll be more bitter)
- Salt and pepper
- 1/4 cup green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) OR substitute 1 Tbsp. freeze-dried chives
- Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
- In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
- Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
- Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.
This recipe was submitted by ketchupqueen on April 10, 2005.