Cinnamon-Honey Glazed Carrots (AKA Your New Go-To Side Dish)

Honey-glazed carrots recipe from Collegiate Cook

Honey-glazed carrots recipe from Collegiate Cook

Potlucks can quickly veer into gut-bomb territory. Everyone wants to bring a dish that earns rave reviews, and we all know the shortcut to deliciousness involves at least one of the following: cheese, bacon, butter, carbs.

The array of food is so This-Is-Why-You’re-Fat good that you can’t help but gobble up as much as you can, until BAM! An hour later, a bowling ball of grease is lolling about in your stomach.

No bueno.

But wait! There’s hope if you want to bring a tasty dish that’s light enough to offset the cheesy, bacon-y treats yet flavorful enough to still earn a little time in the spotlight. (In fact, it may even earn more, since it’s not your typical deep-fried, casserole side.)

They’re Cinnamon-Honey Glazed Carrots, and they take just a few minutes to make. Plus—and we’re not ones to easily toss a phrase like this around—they have just the right amount of sweetness to feel like a dessert-like ending to your meal, so you won’t feel as compelled to eat multiple slices of your roommate’s annihilation-by-chocolate fudge cake. (You’ll need leftover cake for tomorrow’s breakfast anyway, right?)

 

PS—This is also a great way to use up a bag of bland or bitter baby carrots. And they taste divine with broccoli-carrot fritters, grilled flank steak or Citrus-infused Mojo Pork (or tofu).

Cinnamon-Honey Glazed Carrots
 
Prep time
Cook time
Total time
 
Baby carrots get a major upgrade, thanks to a little honey and cinnamon.
Author:
Recipe type: Side
Cuisine: American
Serves: 4
Ingredients
  • ½ package baby carrots, rinsed
  • 3 tablespoons honey
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
Instructions
  1. Place carrots in a pot and fill it with water until the carrots are just covered. Bring the water to a boil, put the lid on the pot, and reduce the heat to a simmer (occasional, slow-moving bubbles instead of the pop-pop-pop of a full-blown boil). Let the carrots cook for about 9-11 minutes, or until tender.
  2. Next, drain the water out of the pot, setting the carrots aside (you can leave 'em in the colander for now). Add the honey, butter and cinnamon to the pot, and place it on the stove over medium heat, letting the ingredients melt and form a sauce. Mix in the carrots, getting them fully coated. Turn off the heat and serve.

 

1 Comment

  1. […] potato addict like me. Just serve ‘em with a hearty salad or a non-starchy vegetable side (honey-glazed carrots, garlic-parmesan broccoli or fresh green beans are all awesome), and you’ve got a filling […]

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