Ingredients :
Base
Recipe:
Ingredient Notes:
- Carrots. Simply choose high-quality ones and you’re good to go. Keep in mind that larger carrots tend to be tougher and may have a slightly bitter taste near the thick end. If you’re cooking without a scale, a medium carrot weighs about 100–120 grams.
- Balsamic vinegar. It’s a key flavor component. It provides the signature tang that balances the sweetness of the carrots and honey and gives the glaze its rich, dark color.
- Honey. Choose a variety based on your preference. Buckwheat honey lends an intense, bold aroma, while acacia honey is very subtle, and linden honey offers a perfect middle ground. Both liquid and crystallized honey work fine for this recipe.
- Maple syrup. If you don’t like honey, feel free to use maple syrup instead. It will change the flavor profile, but it’ll still be delicious.
- Sugar. Regular white granulated sugar works perfectly. You can also swap it out entirely for honey.
- Garlic. For this recipe, I recommend using granulated garlic. It provides milder, more well-rounded aromas that blend seamlessly into the overall flavor profile.
- Oil and butter. The carrots are sautéed in a mixture of neutral vegetable oil and butter. Combining the two increases the smoke point, which prevents the butter from burning while still adding a classic nutty, buttery richness to the dish. You’ll need butter with at least 80% fat content.

Let’s start cooking!
Cut the carrots in half lengthwise, then slice them diagonally into 6-7 mm thick slices.

Heat 2 tbsp. of vegetable oil in a frying pan over medium-high heat. Add the carrots and cook for 5-7 minutes, stirring frequently.

Add the sugar, honey, and balsamic vinegar.

Continue cooking and stirring until the carrots are tender-crisp, about 7 more minutes. Add the butter and garlic and cook for one more minute.
Remove from heat and serve.

Enjoy!
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