Sides
Glazed carrots, the basic recipe
Everything cold into the pan, 12–15 minutes simmering uncovered, and when the water has evaporated, butter and honey remain as the glaze.
Method
- Peel the carrots and cut them into even pieces: 1 cm diagonal slices or lengthwise quarters. Evenness matters more than shape.
- Put the carrots, butter, honey, salt and water together, cold, in a wide pan, not a tall pot.
- Bring to the boil, then simmer uncovered over medium heat for 12-15 minutes, tossing occasionally.
- When the water has evaporated, butter and honey remain as a glaze: toss for 2 more minutes until every carrot is glossy. Finish with thyme.
Minnelea products for this recipe
The preserves used in this recipe.
A wide pan instead of a tall pot: evaporation needs surface area, otherwise the carrots only cook soft instead of glazing. Four variations: replace honey with 2 tbsp balsamic vinegar for a darker, more grown-up taste; with orange juice instead of water; with ginger; or with maple syrup and mustard.