Carrots with Honey

January 16, 2014
4 Stars
Photo by Joe Beef
Author Notes

You can use any type of carrot for this dish: perfect bunching carrots in midsummer, Touchons in fall, or large carrots to feed livestock in the winter. Use anything but the dreary, bagged mini carrots carved from larger, less valuable specimens (they have more in common with sea monkeys than food). It's simple: if the carrots look shitty that day, buy spinach. If not, cook them up like this. —Joe Beef

  • Serves 4
  • 1/4 cup (60 ml) olive oil
  • 1 bunch thyme
  • 1 bay leaf
  • 1 clove garlic, lightly crushed but whole
  • 12 carrots, not too big, peeled
  • 1 tablespoon honey
  • 2 tablespoons crunchy sea salt
  • Pepper
  • Grated Pecorino cheese for dusting
In This Recipe
  1. Heat a large frying pan over medium heat. Add the oil, thyme, bay leaf, and garlic. When the oil is hot, add the carrots and cook, tossing often, for 7 to 9 minutes, or until tender.
  2. When the taste test is conclusive, add the honey, coat the carrots, and transfer to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a couple of cranks of pepper and some pecorino.

See what other Food52ers are saying.

  • Roxanne
  • Walter Bode
    Walter Bode
Joe Beef

Recipe by: Joe Beef

2 Reviews

Roxanne May 19, 2022
These were delicious! I used the small bunch carrots and they cooked in a little over the specified time. They were slightly charred and the sweetness of the honey really complemented that. I would definitely make these again.
Walter B. September 30, 2015
This is not the first recipe I've tried that suggests that a quick saute will make carrots tender in less than 10 minutes. Even with the larger carrots sliced in half, it took about 25 minutes to make the carrots tender, and then only with the addition of a bit of chicken stock to steam them after they began to brown.