Honey Balsamic Glazed Carrots

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!

This Honey Balsamic Glazed Carrots recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!