3
3 ratings

Citrus and Honey Glazed Carrots

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Don't just boil your carrots for your next dinner party; glaze them. This recipe uses honey, butter, and an orange peel to infuse the carrots with a bright and rich flavor. 

Ingredients

  • 8 Cups baby carrots, blanched and shocked
  • 1/2 Cup vegetable broth
  • 2 sticks butter
  • 1/2 Cup honey
  • 1/2 Cup bourbon
  • 1 orange peel
  • 1 Tablespoon chopped thyme
  • Kosher salt, to taste

Directions

Place a sauté pan on high heat. Add the carrots that have been blanched and shocked to the pan and sauté for 1 minute, or until the carrots are caramelized. Add a little salt to extract the flavor. Add the vegetable stock and orange peel to the carrots.

Next, add the butter, honey, and bourbon into a sauce pot at low heat until the butter and honey come together; whisk continuously.

Add the butter mixture to the carrots and vegetable stock, sauté until glazed. Remove the orange peel and finish with flat leaf parsley. Serve. 

Nutritional Facts
Servings6
Calories Per Serving460
Total Fat31g47%
Sugar31gN/A
Saturated19g97%
Cholesterol81mg27%
Protein2g3%
Carbs37g12%
Vitamin A1365µg100%
Vitamin B60.2mg9.1%
Vitamin C7mg11%
Vitamin D0.6µg0.1%
Vitamin E0.9mg4.4%
Vitamin K18µg22%
Calcium69mg7%
Fiber5g20%
Folate (food)46µgN/A
Folate equivalent (total)46µg11%
Iron2mg10%
Magnesium20mg5%
Monounsaturated8gN/A
Niacin (B3)1mg4.9%
Phosphorus57mg8%
Polyunsaturated1gN/A
Potassium412mg12%
Sodium616mg26%
Sugars, added23gN/A
Trans1gN/A
Zinc0.4mg2.7%