Glazed Carrots with Orange-Blossom Water
This sweet, fragrant side dish is a lovely complement to any plate, both in taste and in color.
- Total Time:
- Servings: 10
Photography: MARIA ROBLEDO
Source: Martha Stewart Living, December/January 2015
- 4 tablespoons unsalted butter
- 1 pound baby carrots, peeled
- Coarse salt
- 4 teaspoons honey
- 1 tablespoon orange-blossom water
Melt butter with 1/2 cup water in a large skillet over medium-high. Add carrots and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until almost tender, 12 to 14 minutes. Uncover; continue to simmer, turning frequently, until water has evaporated and carrots are glazed.
Add honey and orange-blossom water; continue cooking, shaking skillet occasionally, until carrots are crisp-tender, 3 to 4 minutes more. Serve immediately.