I seriously underestimated the amount of fun and lack of free time I would have on my vacation last week. I suspected that, since I had to be back to the hotel by 9ish to put my small child down for bed I would have plenty of time to write a blog post in the evening. What I did not account for was the extremely late nights and loads of fun my family would have staying up till 12 or 1 each night playing card games. Never underestimate the hilarity of a game like Balderdash at midnight when all the adults are exhausted but cant. stop. playing.
But that serious fun does mean I missed a lot of posts! I’m sorry! And after I specifically made two recipes the week before in order to not miss a week… So thanks for your patience, thanks for the continued support and follows, and let’s get on with the show!
Guys, this recipe is super easy but super delicious. That makes it a win-win, right?
First we chop the veggies and, if you’re feeling bold, chop and mince the fresh herbs. If you’re not feeling bold, no worries, this recipe is equally awesome for all types. Just measure out those herbs and get them handy because, frankly, herbs of all sorts look pretty.
Start boiling the tiny, finger height portion of water in a nice, deep pot. If you haven’t noticed I’m super exact with my measurements… Just check out this post for proof…
Once it’s boiling add the carrots and cover with the lid. We want this to boil for 7-9 minutes, depending on how full your pot is, or until the carrots are “crisp-tender”… Who makes up these cooking terms, anyway? For those of you who can’t guess based on the name, crisp-tender means the stage after raw but before mushy. It’s a pretty big ballpark, you can’t really miss it unless you’re being negligent. And you’d never be negligent with carrots, would you?
Remove the carrots, drain the water, and put the pot back on the heat. Add the honey and butter until they melt together. Add your herbs and carrots back in and stir until the carrots are coated and the herbs are a little fragrant, about 2 minutes. Serve warm!
You wanna know how to best use this recipe? Add it as a side to either the Salt-Grilled Prime Meat or the Salt-Grilled Meat. That’s what I did and it made for one amazing meal!
Link’s Glazed Veggies
- Any Vegetable
- Courser Bee Honey
Herb Glazed Veggies
Carrots glazed with honey and fresh herbs
- 1 lb carrots
- 1.5 tablespoons butter
- 2 tablespoons honey
- 1-1.5 tablespoons kosher salt
- 1-2 teaspoons pepper
- 1.5 tablespoons fresh thyme (or 1-1.5 teaspoon dried thyme)
- 1.5 tablespoons fresh oregano (or 1-1.5 teaspoon dried oregano)
- If you use fresh herbs wash and then mince the herbs. Use a very sharp blade to mince in order to prevent bruising. Mix both the thyme and sage together and set aside.
- Cut all carrots equally and evenly to ensure they all cook the same amount and finish at the same time. If you desire, peel the carrots first.
- Boil enough water in a 4 quart saucepan to cover the first joint in your finger.
- Add carrots and cover the pot. Allow to boil for 7-9 minutes, or until crisp-tender.
- Remove carrots and drain pot.
- Add honey and butter and allow to melt together. Add herbs and carrots and stir until carrots are completely glazed and the herbs become fragrant, about 2 minutes.
- Serve hot.