Stovetop Spicy Honey Carrots
Blog: www.nextinlime.com
Servings: 2 servings
Ingredients
- 1 pound (454 g) carrot - cut into round slices/coins ¼ inch thick. Around 2 large or 3 medium carrots. (Note A)
- ½ cup (118 ml) water
- 1 teaspoon vegetable bouillon - or chicken bouillon. Paste, powder, granules or cube (Note B)
- ¼ teaspoon ground black pepper
Hot Honey Glaze
- 1 tablespoon olive oil - or butter
- 2 cloves garlic - finely minced or grated
- 2 tablespoons honey - (Note C)
- ¼ teaspoon cayenne pepper - (Note D)
- ½ teaspoon paprika
- ½ teaspoon chili powder - (Note E)
- 1.5 tablespoons lime juice - or lemon juice
- ¼ teaspoon salt - any kind
Optional garnish
- some chopped cilantro or parsley
Instructions
- Heat olive oil in a small saucepan on low heat. Add minced garlic then saute for few seconds.
- Next add remaining ingredients for glaze (honey, cayenne, paprika, chili powder, lime juice, salt). Stir 1 minute then remove from stove.
- Now in a pan/skillet, add water, carrots, bouillon and ground black pepper. Let it come to a boil over medium high heat. Give a quick stir to ensure the dissolved bouillon is evenly distributed.
- Cover with a lid, turn down the heat to medium low and leave to simmer for 10 to 12 minutes. Or until the carrots are done to your liking.
- At this point there should not be more than a tablespoon or two of water left in skillet/pan. If there is more, let it evaporate with the lid removed.
- Now pour the prepared glaze over the carrots. Mix well to make sure the carrots get evenly coated.
- Then let the sauce reduce, thicken and caramelize on the carrots. This will take roughly 3 to 5 minutes. But keep a close eye to prevent burning. Then turn the heat off.
- Serve with a sprinkle of chopped fresh cilantro or parsley – or any herb you like or have. Enjoy!
Notes
Note A: Carrots – Orange, red, purple, yellow – all kinds of carrots work. It's important to be sure of the weight as carrot sizes can vary a lot.
Note B: Bouillon – You can skip water and bouillon and use broth/stock instead. Keep the quantity same as water.
Note C: Honey – Honey can be replaced with maple syrup, agave or even brown sugar. The sauce is customization-friendly.
Note D: Cayenne – If you don't like spicy stuff, swap out cayenne for the same amount of paprika. Or just leave it out.
Note E: Chili powder – This is the North American spice blend. Not Indian red chili powder (which is just powdered chilies).