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.


  • 1 ½ 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


  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. 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.

Cook's Notes

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

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