Friday, November 23, 2012

Tri-colored carrots with honey glaze and parsley

My kids love love love this side dish, it's so obvious because of the sweetness and the color is so interesting. I was so happy to got tri-colored carrots, it's not available all the time here in Bellingham. You can use baby carrots if you could not find tri-colored carrots.

Anyway, the cooking method is similar to Green Beans Amandine, in term of blanching the vegetable, so you can prepared this process ahead of time, put it in the refrigerator and ready to toasted in honey glaze the next day.

Tri-colored carrots with honey glaze and parsley

1lb of tri-colored carrots
2 tbsp unsalted butter 
2 tbsp honey
1 tbsp lemon juice and about 1/2 tsp lemon zest 
Black pepper
dash of salt
1/4 cup of flat leave parsley, chopped.

Blanch the carrots, set aside
Melt the butter in a pan then add honey
Add the carrots and stir or toss it
Add the remain ingredients, stir again to make sure every carrot is coated by honey glaze.
Remove from the heat and ready to serve. Enjoy!

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