Description
Sweet-Honey Glazed Rainbow Carrots are the perfect, colorful side dish to any meal or festive holiday event! They take just minutes to pull together, have a nice hint of sweetness from honey and, if need be, can be partially prepared ahead of time.
Ingredients
Units
Scale
- 1 lb. Rainbow Heirloom Carrots, peeled
- 1 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter, or butter of choice
- 2 tbsp Beeyond The Hive Raw Wildflower Honey
- 1/4 Lemon, freshly squeezed juice
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
Instructions
- Carrots: Bring a large pot of water to a boil and add the carrots. Cook until tender about 6-8 minutes. Drain.
- Stir: On medium heat, add the carrots to a saucepan with the butter. Let the butter melt, then stir in the honey and lemon juice.
- Cook: Cook until the carrots become glazed and are a bit sticky; about 3-5 minutes.
- Season: Add a touch of pepper and salt and serve immediately.
Notes
- Carrots: To partially prepare the carrots ahead of time, just boil, drain and then store in the fridge. Right before serving, add the carrots and other ingredients to a saucepan and finish off the cooking process.
- Category: Side Dish
- Cuisine: American
Keywords: Carrot Recipes, Dairy-Free, Dairy-Free Recipes, Easy Lunch Recipes, Easy Side Dish Recipes, Gluten-Free Recipes, Healthy, Healthy Dinner, Healthy Lunch, Holiday Recipes, Honey Recipes, Low-Cholesterol, Lunch, Side Dish, Vegetarian
