For Easter dinner I prepared a traditional meal featuring Honey Baked Ham, Au Gratin Potatoes, and Glazed Carrots.  Incorporating carrots into the meal seemed important since, you know, we’re trying to recognize the Easter bunny with carrots…. something like that.

I did find this interesting tidbit from Huffpost:  “Much like leaving cookies out for Santa, German children often left carrots out hoping the bunny would leave them extra special candy.”

Anyway, these carrots are a fabulous addition!  Sliced lengthwise for a sleek look, fork tender with a hint of rosemary, and finished off with a buttery honey-garlic glaze and a sprinkling of sea salt.  Savory-sweet and delicious!  This is the perfect side dish for Sunday dinner.

 

Begin by peeling 6-8 large carrots.

 

Quarter them lengthwise.

 

Over medium-high heat drizzle olive oil in a large skillet.  Give the carrots a little bit of color on all sides as best as you can.  What a pretty color!

“Why is a carrot more orange than an orange?”

-Steven Wright

 

Now cover, reduce heat to medium-low, and steam-fry for 5 minutes.

 

After five minutes remove the lid and check for tenderness.  Without difficulty, you should be able to pierce one with a fork.  If needed, cover and steam for another 1-2 minutes.

Now crank the heat back to medium-high and add two tablespoons of butter; I use salted butter when I cook.  (and unsalted when baking!)

 

Then add two teaspoons of honey, one teaspoon of minced garlic, 1/2 teaspoon of dried rosemary, and 1/4 teaspoon of sea salt.

 

Simmer the carrots until the sauce turns into a glaze and sticks to the carrots – this should only take two or three minutes.

 

Plate them and sprinkle with sea salt.

 

Ta-da!  The best part besides eating them is that a bag of whole carrots costs about a dollar!  🙂

 

Skillet Glazed Carrots

• 6-8 large Carrots
• Olive Oil
• 2 tablespoons Butter
• 2 teaspoons Honey
• 1 teaspoon Garlic, minced
• 1/2 teaspoon dried Rosemary
• 1/4 teaspoon Sea Salt

Begin by washing, peeling, and quartering the carrots lengthwise.  Over medium-high heat drizzle olive oil in a large skillet and give the carrots a little bit of color on all sides as best as you can.  Cover, reduce heat to medium-low, and steam-fry for 5 minutes.  After five minutes remove the lid and check for tenderness.  Without difficulty, you should be able to pierce one with a fork.  If needed, cover and steam for another 1-2 minutes.  Now crank the heat back to medium-high, add butter and cook until melted.  Then add honey, minced garlic, dried rosemary, and sea salt.  Simmer the carrots until the sauce turns into a glaze and sticks to the carrots; two or three minutes.  Once plated sprinkle with sea salt and serve hot!  Enjoy 🙂

Makes 4-5 servings.