Honey-Glazed Carrots With Green Onions

Recipe by ketchupqueen
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
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DIRECTIONS

  • Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
  • 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.
  • 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.)
  • Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.
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