Honey-Lemon Glazed Carrots with Parsley
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
The mellow sweetness of honey brings out the best in carrots. Here, we've added a liberal dose of butter and a touch of lemon to make this side dish sing.
- Melt butter in a deep, heavy 12-inch skillet over medium high heat until foam subsides. Add onions, 2 teaspoons kosher salt, and 1 teaspoon pepper, and cook, stirring occasionally, until onions are golden, about 15 minutes.
- Trim and peel carrots, then cut diagonally into 1/2-inch-thick pieces. Add carrots to onions along with honey and water, then cover skillet and bring liquid to a boil. Boil carrots until they are just tender, about 15 minutes. Uncover skillet and continue to boil until liquid is reduced to a glaze, about 15 minutes. Remove from heat and stir in zest, juice, and parsley. Season with salt and pepper to taste.