As far as side dishes go, glazed carrots are about as simple as it gets. Especially if you use a bag of baby carrots.
But sometimes easy doesn’t always mean good. Traditional glazed carrots are pretty one dimensional, and the sweetness can be overpowering, especially if you’ve got yourself some particularly sweet carrots.
They can be a good side dish though, and go with a lot of different things — pot roast or short ribs go pretty well with them. But they need a makeover, which is where this recipe comes in.
First, I got rid of plain old white sugar. It doesn’t have any flavor but sweet, and carrots are plenty sweet on their own. Brown sugar is better, but a good honey is even better than that. Yucatan honey from Ava Jane’s kitchen is perfect.
Next, the sweet. You need the sweet because without the sweet you don’t get the glaze. So instead of getting rid of it, I decided to contrast it with heat, in the form of Hot Roasted Garlic.
Hot Roasted Garlic is like a better form of red pepper flakes. It’s got heat, but not only heat. It’s complex and flavorful and the perfect thing to turn glazed baby carrots into something extra special.
- Put the carrots, water, oil, and honey in a saucepan. Bringto a boil, reduce to a simmer, and simmer for about 5 minutes.
- Turn the heat back up, and boil until the liquid hasevaporated and carrots are tender, about 4-5 more minutes. Add the HotRoasted Garlic, stir, and serve with a sprinkle of Colima Sea Salt.