One of my favorite things about spring is setting aside heartier stews and soups of the winter and introducing lighter dishes with simple sides of vegetables.
In my family, we love carrots.
We love them raw, cooked, and especially, growing them ourselves.
Like I’ve written before, growing them is something magical when you pull from their long grassy leaves and unearth beautifully colored edible roots. The kids love it and so I highly encourage you to even just plant carrots for the simple act of watching your children’s faces light up with joy to discover such treasure.
Our season has not yet started, but organic rainbow carrots are starting to arrive at most grocery stores. I couldn’t help but grab a bunch especially to see such beautiful leaves still attached. I’ve recently been introduced to carrot top pesto from this gem of a book called, Roots. It’s one I would like to add to my personal collection.
With the tops I made pesto, and with the roots, I made a simple recipe for honey glazed carrots.
I started by chopping on the diagonal, which I’ve read A Girl and Her Pig enjoys as well.
A quick boil, and adding a few ingredients including fresh parsley and honey rounds out this recipe.
Simple and yummy.
A simple recipe for honey glazed carrots.
- 5 large carrots, sliced in diagonals
- juice of 1/2 a lemon
- 1/2 tsp salt
- 2 tablespoons parsley, rougly chopped
- 2 tablespoons honey
- In a heavy bottomed pot, bring a couple quarts of water to a boil.
- Add the carrots and boil for 10 minutes or until cooked through.
- With a slotted spoon, remove the carrots from the pot and place them in a skillet or cast iron pan.
- To the carrots add the lemon juice, salt, parsley and 1 tbls of honey.
- lightly saute over medium heat for 4-5 minutes; or until the flavors have incorporated.
- Once the flavors have melded together, finish by drizzling 1 tbls of honey over the carrots.