Melia Marden

Rosemary-&- Honey-Glazed Carrots

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Modern Mediterranean
Modern Mediterranean

By Melia Marden

Published 2013

  • About

This was my mom’s go-to vegetable dish when I was growing up—an uncomplicated preparation that’s easy to like. The carrots are infused with the rosemary flavor and then lightly glazed with butter and honey.

Ingredients

  • 12 carrots (about 1½ pounds/680 grams), tops removed, peeled
  • 4

Method

  1. Place the carrots and rosemary in a wide sauté pan, cover with about ½ inch (12 millimeters) cold water, and add the salt.
  2. Bring to a boil over high heat and cook until the carrots are just tender, about 8 minutes, depending on the size of your carrots.
  3. Remov

Photos