Directions
- 1Start off with peeled whole carrots.
- 2Add butter to a pot over medium heat.
- 3Add the carrots to the pot.
- 4Season with salt.
- 5Cover the pot with a lid to steam for 3 minutes.
- 6Stir in honey.
- 7Stir in chicken stock.
- 8Add rosemary.
- 9Cover and simmer for about 10 minutes on low to cook the carrots through.
- 10Remove the lid and simmer for another 5 minutes until the sauce has thickened and coats the carrots with a glaze.
- 11Transfer the braised carrots to a serving plate.
- 12Chop the hazelnuts for a nice crunch.
- 13Top with hazelnuts.
Ingredients
- 3 tbsp butter
- 2 lbs carrots, peeled and whole
- to taste salt
- 0.25 cup honey
- 2 sprigs rosemary
- 1 cup chicken stock
- 0.25 cup hazelnuts, chopped
Equipment
potlidtongschopping boardknife
Tips
- Braised carrots are better than roasted carrots.
- Salt as you go.
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h