If the carrots of my childhood had been prepared with a sweet vanilla glaze like these ones, you can be sure I would have eaten them much more willingly than I did! These little cuties get to roll around with a vanilla bean in butter and honey (and a touch of white wine vinegar) until they’re tender and showing off a gorgeous caramelized glow. Even with the glaze, the natural sweetness of the carrots still shines through. It’s a fast and easy side dish that we enjoyed this week with a nice rib eye steak. I’ll be putting them alongside roasted chicken, ham, lamb or just about anything from now on.
I found this recipe at Trader Joe’s on their baby carrots package. You have to hand it to these guys – they make it incredibly easy to feel good about eating your veggies. When I stroll my cart into the store one of the first sights before me is the wall of fresh-packed vegetables, all prepped and ready to heat up in minutes. Some, like the baby carrots, even come with recipes. This one was simple and I had all the ingredients already on hand. Stay tuned, I’m sure to be returning to the Trader Joe’s veggie wall for more tasty sides.
Vanilla Glazed Baby Carrots
Adapted from the back of the Trader Joe’s Baby Carrots package
16-20 baby carrots (buy the “real” kind, with the stems)
1 tablespoon honey
1/3 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon unsalted butter
1 teaspoon white wine vinegar
Pinch of salt
Combine all ingredients in a large sauté pan. The carrots should form a single layer in the pan.
Bring the carrots to a simmer on medium-high heat. Reduce the liquid until the pan is just about dry. The carrots should be cooked through, shiny and delicious.
See the Recipe Index for all the recipes on Cooking On the Side.