Chef Trent Blodgett
This recipe is hands down the best for carrots. The carrot juice adds that extra punch that makes the honey glaze so delectable. You can juice and strain your own carrots, or buy freshly prepared juice from your local produce market or grocery.
- 1 bunch small/ medium sized carrots, peeled and tops trimmed
- .33 cup carrot juice
- 3 Tbsp butter
- 1 Tbsp honey
- 2 Tbsp lemon juice
- In a large sauté pan, Add everything but the lemon juice and heat to medium until the liquid begins to simmer.
- Reduce heat to low, cover and cook until carrots are tender but still crisp — 8–10 minutes.
- Remove cover, add lemon juice and increase heat to reduce liquid to a thick glaze that coats carrots- 2–3 minutes.
- Serve immediately.