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Honey-Glazed Carrots with Garlic

Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.

  • servings: 6

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Ingredients

  • 1 1/2 pounds small multicolored carrots, trimmed and scrubbed
  • 1 small head garlic, halved
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons honey
  • 1 dried red chile, halved
  • 2 sprigs fresh rosemary

Cook's Note

Change It Up
Substitute thin wedges of sweet potato for the carrots; sprinkle with toasted chopped pecans and grated orange zest.

Directions

  1. Step 1

    In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.

  2. Step 2

    Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

Source
Whole Living, November 2012

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