Hot Honey Carrots
Serves 310 mins prep10 mins cook
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.
0 servings
What you need
Instructions
1 In a food processor, add the Boursin, feta, yogurt, lemon zest, and drizzle of honey. 9 Blend until smooth. Set aside 2 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. 3 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. 4 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. 7 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!View original recipe