Glazed Carrots With Honey are a staple on my brunch table—simple, elegant, and full of flavor. The sweet carrots, glossy with saffron-infused honey and a touch of toasted pine nuts, always get compliments.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 35 minutes
How Many Servings?
4 servings
Glazed carrots are always a crowd-pleaser, but this version takes things to the next level. Tender, sweet carrots are caramelized to perfection in a rich honey saffron butter and topped with toasted pine nuts for a nutty twist. They look and taste restaurant-worthy, yet they’re surprisingly simple to make at home. Whether you’re cooking for guests or just upgrading your weeknight dinner, these glazed carrots deliver big flavor with minimal effort.
Ingredients Glazed Carrots With Honey Recipe
- Petite Carrots (1 lb, in a Variety of Colors): Petite carrots bring a sweet and tender profile, enhanced by their vibrant colors.
- Chicken Broth: Chicken broth forms the savory foundation, infusing the carrots with a rich and hearty undertone.
- Saffron (Pinch): A pinch of saffron elevates the dish with its distinctive floral and earthy notes, adding complexity to the glazed carrots.
- Honey: Honey introduces natural sweetness, creating a luscious glaze that enhances the carrots’ inherent flavor.
- Unsalted Butter: Unsalted butter imparts a creamy richness, contributing to the velvety texture of the glazed carrots.
- Pine Nuts: Pine nuts bring a delightful crunch and nutty flavor, complementing the tender carrots and adding textural contrast.
- Cinnamon: A touch of cinnamon imparts warm, comforting notes that enhance the sweetness of the honey and the overall flavor profile.
The Magic of Saffron in Cooking
Saffron comes from delicate flower threads and adds a beautiful golden color and floral, earthy flavor to dishes. It’s a prized ingredient in Middle Eastern, Indian, and European cuisines—think paella or biryani. You can use saffron by steeping the threads in warm water or grinding them into powder to boost both color and flavor. A little goes a long way, but it adds such a special touch to dishes like these glazed carrots.
No Saffron? No Problem!
If you don’t have saffron on hand, you can still enjoy delicious glazed carrots. Try adding a pinch of turmeric for color, along with a tiny bit of orange zest or a drop of rose water to mimic saffron’s floral notes. It won’t be the same, but it still brings lovely warmth and depth to the dish.
How to Make Glazed Carrots
Now, let’s get to the star of the show: Glazed Carrots With Honey recipe. Trust me; this dish is as delightful as it gets. You have two fantastic methods to choose from.
Stovetop Method:
- Start by cooking your carrots in butter, infusing them with rich flavor.
- Season them to perfection and add chicken stock to enhance the taste.
- As the carrots become tender and flavorful, apply the honey butter glaze.
- This glaze transforms the carrots into a sweet and sticky masterpiece.
Oven Method:
- If you prefer a toasty, lightly browned texture, roast your carrots in the oven.
- You won’t need the broth for cooking, so fewer ingredients are involved.
- Once the carrots are perfectly roasted, prepare the sauce separately and drizzle it over the carrots before serving.
No matter your chosen method, the result is a dish that balances sweetness, flavor, and a delightful nutty touch, making it perfect for any occasion.
Side Dishes for Your Glazed Carrots
- Fattoush Salad: A refreshing mix of crispy vegetables, herbs, and toasted pita bread dressed in a tangy sumac vinaigrette.
- Greek Salad: A classic combination of tomatoes, cucumbers, olives, and feta cheese seasoned with Mediterranean herbs and olive oil.
- Vegetarian Dolma: Stuffed grape leaves or bell peppers with a savory mixture of rice, herbs, and spices, often served with yogurt sauce.
- Grilled Kofta: Deliciously spiced ground meat skewers, a fantastic addition for meat lovers.
- Baked Drumsticks: Succulent chicken drumsticks roasted to perfection with your choice of seasonings.
Step-by-Step Instructions
Start with the Saffron and Butter Base
In a medium skillet over medium-high heat, melt 2 oz of unsalted butter. Add the petite carrots and cook for about 5 minutes, giving the pan an occasional shake so they brown evenly.
Add Spice and Simmer
Stir the crushed saffron into ½ cup of warm chicken broth, allowing it to steep for a moment to release its color and aroma. Then, pour the saffron broth over the carrots in the skillet. Bring everything to a gentle boil, cover with a lid, and reduce the heat to low. Let it simmer for 15 minutes, or until the carrots are semi-tender and most of the liquid has evaporated.
Glaze and Finish with Pine Nuts
Toast them gently until they’re lightly browned and fragrant—this adds a wonderful crunch and nutty depth.
Serve warm, and enjoy every sweet, savory, and aromatic bite!
Delight in sweet, caramelized carrots with a touch of saffron and pine nuts—a restaurant-quality side dish.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 35 minutes
How Many Servings?
4 servings
Ingredients:
| 1 lb petite carrots in a variety of colors | |
| 1/2 cup chicken broth | |
| 1/8 teaspoon saffron | |
| 1 tablespoon honey | |
| 4 oz unsalted butter (measure 2 oz of serving separately) | |
| 1/2 teaspoon salt | |
| ½ teaspoon white pepper | |
| 2 tablespoons pine nuts | |
| ½ teaspoon cinnamon |
Preparation
Grind the saffron threads using a mortar and pestle until they turn into fine, fragrant bits. In a medium skillet over medium-high heat, melt 2 oz of unsalted butter. Add the petite carrots and cook for about 5 minutes, giving the pan an occasional shake so they brown evenly.
Sprinkle the cinnamon, salt, and white pepper over the carrots, tossing gently to coat them with those warm, cozy spices. Stir the crushed saffron into ½ cup of warm chicken broth, allowing it to steep for a moment to release its color and aroma. Then, pour the saffron broth over the carrots in the skillet. Bring everything to a gentle boil, cover with a lid, and reduce the heat to low. Let it simmer for 15 minutes, or until the carrots are semi-tender and most of the liquid has evaporated.
Uncover the skillet and stir in the remaining 2 oz of unsalted butter along with the honey. Let the butter melt and coat the carrots in that glossy, golden glaze. While the carrots caramelize and pick up color, add the pine nuts to one side of the pan. Toast them gently until they’re lightly browned and fragrant—this adds a wonderful crunch and nutty depth. Serve warm, and enjoy every sweet, savory, and aromatic bite!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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