Tuesday, December 4, 2012

Tupelo Honey Carrots

I'm trying lots of new recipes to make side dishes of veggies a little more interesting, and this is one I think Sean enjoyed but we can't consciously call "healthy." 

Tupelo Honey Cafe's recipe for honey-glazed carrots calls for blanching the carrots in boiling water for 7 minutes, until tender, then placing in a skillet with a tablespoon or two of butter, salt and pepper.

When you feel confident the carrots are tender and nicely covered in warm, fattening butter, then add honey to taste. I just squeezed honey on there for a while and then stirred to mix the butter and honey and make sure the carrots were well-coated.

These would be best warm, but were already cooling by the time we ate them and were still delicious. I would have used a little extra salt — I love the contrast — but sugar-lovers would like them just the way they are. I imagine this would be a great way to get little ones to eat their carrots at suppertime, but would maybe try to curb some of the butter usage.

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