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Add a photoTake your basic glazed carrots, lighten up a bit on the butter and sugar, add a chile, and you have a modern take on a classic dish.
Ingredients
- 1 lb. carrots
- 1/2 tsp. sugar
- salt and pepper
- 2 tbs. butter
- 1 small red chile, minced
- 2 tsp. honey (or more to taste)
- parsley for garnish, optional
Directions
- Peel the carrots and slice about 1/2 inch thick. Put into a medium saucepan and add water just to cover. Stir in the 1/2 tsp. sugar and a hefty pinch of salt. Cover the pot and bring to a boil over medium-high heat. Reduce the heat to medium and cook for about 15 minutes until the carrots are tender.
- While the carrots cook, melt the butter in a small skillet over medium heat. Add the minced chile and sauté for about 5 minutes until the chile is tender and browned in spots. Take the skillet off the heat and stir in the honey until itâs all melted and lovely.
- When the carrots are tender, drain them and return to the pot. Itâs not a bad idea to leave a teaspoon or two of water in the pan. Scrape the chile-butter-honey mixture over the carrots and add a few grinds of black pepper. Stir gently and heat over low for 5 minutes, stirring occasionally, until the carrots are nicely glazed. Sprinkle on some chopped parsley, if you wish, and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 53 | 50% |
| Total Fat 6.0g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 111mg | 5% |
| Potassium 328mg | 9% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.22g | 5% |
| Protein 1.02g | 2% |
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