Honey Spiced Carrots Recipes

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

HONEY-SPICED CARROTS

Steps:

• In a Dutch oven, saute the first five ingredients in butter until carrots are tender. Stir in honey; cook 1 minute longer.

HONEY GLAZED CARROTS

Steps:

• Rinse the baby carrots thoroughly in cold water. Add the carrots to a medium pot and cover with hot water. Add the salt and bring the water to a boil.
• Turn the temperature down so that the water is lightly boiling. Cook for 5 minutes, or until just barely fork tender.
• Drain the carrots and set to the side.
• Return the pot to the stove and add the butter, honey, and lemon juice. Bring to a simmer. Return the carrots to the pot and stir until the carrots are fully covered and glazed. Serve while hot. If desired, garnish with fresh diced parsley.

SPICED GLAZED CARROTS

Steps:

• In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender., Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened.

HONEY GLAZED CARROTS

Steps:

• Heat 1-2 inches of water in a medium saucepan. When at a low simmer, add carrots.
• Simmer for 5 minutes, or until soft. Drain well and add back to warm saucepan, keeping off heat.
• Add butter, cinnamon, nutmeg, fine sea salt and honey. Mix until coated, serve immediately. The residual heat from the pan should be enough to melt butter and honey, but if now, put on low heat until just combined.
• If you've tried this recipe, come back and let us know how it was!

SPICY HONEY ROASTED CARROTS

Steps:

• Turn your oven on to 425 degrees.
• Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
• Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
• Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
• Sprinkle with some minced chives and serve.

CHEF JOHN'S FIVE-SPICE CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
• Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.

SIMPLY DELICIOUS HONEY SPICED CARROTS

Steps:

• Saute or steam carrots until they are cooked to your desired texture and transfer to serving bowl.
• Meanwhile, melt butter and mix in the honey, cinnamon and cardamom. Drizzle mixture over warm carrots. Sprinkle with chopped parsley or cilantro, if desired.
• Season with salt and pepper if desired. Enjoy.

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
• Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
• Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.