Carrots Glazed w/ Sriracha & Honey

From my kitchen

This is a beautiful way to cook baby carrots, stunning to look at and addictively tasty. If you don’t want the heat, they are (almost) as good w/ just the butter and honey, and a sprinkling of fresh herbs like thyme or parsley.

  • 1 bu Baby carrots or lb adult carrots, sliced ¼” thick
  • 2 T Butter
  • 1 T Honey
  • 1 tsp Sriracha hot sauce, more or less to your liking
  • Pinch of kosher salt, to taste
  • 1/4 C Water

Honey and Sriracha Roasted Carrots 800 5278

Scrub the carrots and trim the greens, leaving about 1” because it looks good.  There is no need to peel carrots unless they have been in storage for a long time and their skins are dried out.

Put carrots, butter, honey, Sriracha, salt & water into a medium saucepan. Heat over high heat until it boils. Reduce the heat to medium-low, cover pan and cook for 5 minutes. Uncover the pan and give the carrots a toss. Increase the heat a bit to boil off the liquid.

Cook, stirring occasionally until the water is evaporated and the carrots are glazed w/ butter & honey. Taste to make sure carrots are done to your liking, if not cook a bit longer stirring to prevent burning. Adjust seasoning if needed and serve (note: if too spicy add more honey).