Glazed Heirloom Carrots
One skillet. Steam the carrots covered, then reduce the liquid to a glossy glaze.
- Serves
- 4
- Total
- 20 min
Notes
- Peeled or not: unpeeled heirlooms keep more color and look better on the plate; peel if they need it to get clean.
- Purple carrots bleed onto the others. Peeled, they bleed less. To keep colors clean, glaze them in a separate small pan.
- Vinegar: if it's seasoned rice vinegar, it already carries sugar and salt, so taste before the flaky salt.
- Swaps: maple syrup for the honey; a pinch of cayenne for warmth. Cut everything to about the same thickness so it cooks evenly.
Ingredients
Method
-
Set up the pan. Lay the carrots in a single layer in a wide skillet. Dot the butter on top, drizzle on the honey, and add the water, salt and thyme. Everything goes in together; no need to mix the glaze first.
-
Steam covered (7 to 8 min). Bring to a simmer over medium-high, cover, and cook until a knife slides in with slight resistance. Peeled carrots cook faster, so start checking a minute early.
-
Reduce to a glaze (5 min). Uncover and keep cooking, shaking the pan, until the liquid turns into a glaze that coats the carrots. Watch the last couple of minutes: once the water is gone, the honey goes from glossy to scorched fast.
-
Finish. Off the heat, pull the thyme stems and stir in the vinegar. Top with flaky salt and parsley.
Goes with
- Also good with
- Gluten-Free Chicken Marsala
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