Hot Honey Carrots
Serves 3
10 mins prep
10 mins cook
20 mins total
Who knew carrots 🥕 could taste this good? Sweet, buttery, and caramelized, these (hot) honey glazed beauties over whipped Boursin cheese 🧀 are the kind of side dish that steals the whole show.
Whipped Boursin
The Carrots
Garnish
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In a food processor, add the Boursin, feta, yogurt, lemon zest, and drizzle of honey.
Blend until smooth. Set aside
Next, peel the carrots. On medium heat, heat up a large 12 inch stainless steel pan for 2-3 minutes. Add the oil and place the carrots in one at a time. You should hear them sizzle.
Add a salt, pepper, thyme on top. Add in a cinnamon stick and a drizzle of honey on top of the carrots. Cook for 2-3 minutes.
Now, pour in the unsalted vegetable broth — just enough to come halfway up the carrots without fully covering them. Cover it and cook on medium-low for 8-10 minutes. You will know the carrots are ready when you can insert a knife easily into the flesh and most of the broth has fully evaporated. When the carrots are tender, toss in a small knob of butter and toss.
Take it off the heat and assemble. Add the whipped Boursin to the bottom of a plate, and place the hot honey braised carrots on top. Top with chopped pistachios, a pinch of flakey sea salt, a drizzle of hot honey and fresh thyme for garnish. Enjoy!
