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Honey Rosemary Glazed Carrots are a delightful side dish that brings a touch of elegance to any meal. This dish not only showcases the vibrant color and natural sweetness of carrots but also incorporates the aromatic flavors of honey and rosemary, creating a perfect balance of taste. The simplicity of the recipe makes it accessible for home cooks of all levels, while the health benefits of carrots further enhance its appeal. Carrots are rich in vitamins and minerals, making them a nutritious choice for any dining table.

Honey Glazed Carrots with Rosemary

Discover the deliciousness of Honey Rosemary Glazed Carrots, a delightful side dish that adds elegance to any meal. This easy recipe combines the natural sweetness of carrots with the fragrant taste of honey and rosemary, creating a perfect balance of flavors. Perfect for any occasion, serve these glossy carrots alongside roasted meats, grilled fish, or as part of a vegetarian spread. Not only are they visually appealing, but they're also nutritious, packed with vitamins and antioxidants. Enjoy a taste of comfort food that impresses guests and family alike.
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Ingredients
  

1 pound baby carrots (or 4 medium-sized regular carrots, sliced into sticks)

3 tablespoons honey

2 tablespoons olive oil

1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)

Salt and pepper to taste

1 tablespoon unsalted butter (optional, for a richer flavor)

Fresh rosemary sprigs for garnish (optional)

Instructions
 

Prep the Carrots: If using regular carrots, begin by peeling them and slicing them into even sticks, approximately 1/4 inch thick. If using baby carrots, simply rinse them under cold water to clean.

    Make the Glaze: In a small saucepan, combine the honey, olive oil, and finely chopped rosemary. Place the saucepan over low to medium heat. Warm the mixture for 1-2 minutes, stirring gently, until the honey becomes slightly runny. Be careful not to let it come to a boil.

      Sauté the Carrots: In a large skillet, heat over medium heat. Add the prepared baby carrots and season them generously with salt and pepper. If you're opting for an additional richness, add the unsalted butter at this stage. Sauté the carrots for about 5-7 minutes, stirring occasionally, until they begin to soften but still retain a pleasant crunch.

        Add the Glaze: Pour the warm honey-rosemary glaze over the sautéed carrots. Use tongs or a spatula to toss the carrots until they are evenly coated. Continue to cook for another 5-10 minutes, allowing the glaze to reduce and gently caramelize. Stir occasionally to prevent the carrots from sticking to the skillet.

          Check for Doneness: The carrots should be tender yet slightly firm to the bite. To test their doneness, pierce them with a fork; they should be soft on the exterior while maintaining a slight firmness inside.

            Serve: Once the carrots are cooked to your liking, remove the skillet from the heat. Carefully transfer the glazed carrots to a serving dish. For an elegant touch, garnish with fresh rosemary sprigs, if desired. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4