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Honey-Glazed Carrots With Green Onions

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“Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.”
READY IN:
35mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 1 lb baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones) or 1 lb carrot, peeled, washed, and sliced into sticks about the size of baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones)
  • 2 tablespoons butter
  • 1 large garlic clove, peeled and quartered
  • 2 tablespoons honey (use a little more for winter carrots or ones that have sat in the fridge a while, as they'll be more)
  • salt and pepper
  • 14 cup green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) or 1 tablespoon dried chives

Directions

  1. Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
  2. In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
  3. Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
  4. Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

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