Honey Glazed Carrots.

Honey Glazed carrots are a very simple and rather easy thing to do if you want to have a tasty vegetable with any thing that you cook. I personally like them with roast meats on a Sunday lunch or for Christmas dinner.

First you have to decide on your carrots. Now it is very popular to choose a baby carrot and uses them. But I prefer a bigger carrot if I am going to glaze them and that is because I like to finish them in the oven.

Now you will argue that this is in fact a roast carrot and not a glazed carrot and you might well be right but I do feel that if you finished them in the oven that gives you the chance to finish what ever else you are cooking at the time.

First take your carrots and peal them. This makes sure that you are removing any dirt and not so nice outer bits from the carrot. With baby ones this is not so much of a problem but the bigger the carrot and the age of them, if they have been stored for some time over winter it can make the outer skin rather bitter.

So after you have pealed your carrots, if you have to, cut them up. I like to see the shape of the carrot if I can so I normally just split them in to four, length ways from top to toe. Then place them in a pan of water and bring them to the boil. If the carrots are very large cook them for a little but normally just up to the boil and then straight out of the water and in to cold water.

Now take a good frying pan, preferably one with a steel handle that you can place in the oven. If not then have a dish ready to pop them in to before you put them in the oven. Place your frying pan on the heat and in to that add a little oil and some butter. Do not get the pan to hot so the butter will burn.

Then take your carrots and start to sauté them in the pan. Do these with the carrots so they have a chance to warm threw then add the rest of the ingredients. Now how much you add is up to your own personal taste. What you are getting is sweet with a hint of sour if you do it like this and a good balance is what you are looking for over all.

For about four people, that is about six to eight reasonable sized carrots I would use.
One table spoon of honey.
A good pinch of salt.
Four grinds of the pepper mill.
And about the juice of a quarter of a lemon.
Then add if you can get it, and I can as I grow it by my back door, some fresh thyme, just a little.

Toss all the ingredients around in the pan and make sure that every thing is cover with all the juices. Then put this in the oven to finish of. If you do not want to then just cook on the stove top till you are ready to use them. Another thing you can do is just grill them for a while so the carrots start to get a little caramelised.

Then straight to the table a little sweet and a slight acid cut threw it all from the lemon excellent tasting vegetable.