HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
Provided by Mindy Fox
Categories Carrot Root Vegetable Side Dinner Kid-Friendly Vegetarian Vegetable #WasteLess Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
- Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
- Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
- Transfer carrots to a platter and top with carrot top gremolata.
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Ibe Francis
[email protected]These carrots were a disappointment. The glaze was too thick and the carrots were overcooked.
Robiul Islam Robin
[email protected]I followed the recipe exactly and the carrots turned out great. They were a little too sweet for my taste, but that's easily fixed by reducing the amount of honey in the glaze.
eva roman
[email protected]These carrots were delicious! I loved the combination of the sweet glaze and the savory gremolata.
Rashidul Manik Asib
[email protected]I made this dish last night and it was a hit! The carrots were perfectly glazed and the gremolata added a nice bright flavor. I will definitely be making this again.