The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.