Carrots are a vegetable that I feel like doesn’t get the respect as a side that they deserve. You see them all the time in sauces and stews, but almost never by themself. I am a huge fan of carrots as a side, especially these honey glazed carrots with a hazelnut crunch on top. It is the perfect combination of sweet and savory, and is a perfect healthy side.

Key Ingredients & Substitutions:

  • Carrots – Duh this is a carrot dish. However you can also use other root vegetables here like parsnips, beets and sweet potatoes.
  • Butter – The butter perfectly compliments the maple syrup in this dish. If you cannot do dairy, just use olive oil.
  • Honey – Honey is absolutely amazing on carrots! You can also use maple syrup here, just note you might have to play with the ratios.
  • Chicken Stock – I choose chicken stock for the flavor, but vegetable stock or other stock would work too.
  • Rosemary – I like rosemary here because it is a flavorful herb that goes great with the winter flavors of maple syrup. Thyme also works great here.
  • Hazelnuts – You can use any nut here to top, just make sure to chop with a knife first for more delicious textures.
@kellyscleankitchen

How to make the best carrots – honey rosemary braised carrots! 🥕 Ingredients: * 3 tbsp butter, cubed * 2 lbs carrots, peeled and left whole * salt to taste * 1/4 cup honey * 2 sprigs thyme * 1 cup chicken stock * 1/4 cup hazelnuts, chopped Preparation: STEP 1. In a large pan over medium heat, melt the butter and add the carrot and salt. Cover the pan with a lid or foil, and steam the carrots for 3 – 5 minutes. STEP 3. Remove the lid and add the honey, chicken stock, and rosemary. Season with a pinch of salt. Bring to a simmer and cover the pan for another 10 minutes. Make sure to salt as you go. STEP 4. Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 5-15 minutes. STEP 5. Remove the rosemary and serve topped with the nuts, enjoy! #carrots #vegetables #cooking #healthyrecipe

♬ original sound – Chef Kelly Scott
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • COOK TIME: 25 Mins
  • TOTAL TIME: 35 Min

Ingredients:

  • 3 tbsp butter, cubed
  • 2 lbs carrots, peeled and left whole
  • salt to taste
  • 1/4 cup honey
  • 2 sprigs thyme
  • 1 cup chicken stock
  • 1/4 cup hazelnuts, chopped

Preparation:

STEP 1.

In a large pan over medium heat, melt the butter and add the carrot and salt. Cover the pan with a lid or foil, and steam the carrots for 3 – 5 minutes.

STEP 3.

Remove the lid and add the honey, chicken stock, and rosemary. Season with a pinch of salt. Bring to a simmer and cover the pan for another 10 minutes. Make sure to salt as you go.

STEP 4.

Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 5-15 minutes.

STEP 5.

Remove the rosemary and serve topped with the nuts, enjoy!

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