5 Ingredients or Fewer

Blackened Honey-Glazed Sweet Potatoes andĀ Carrots

June  8, 2015
1 Ratings
  • Serves 4
Author Notes

It doesn't get any easier than this. Seriously. And it doesn't take up valuable oven real estate during the Thanksgiving rush. Plus, it's one of those things that is just ridiculously delicious. Ridiculously delicious to small children (I think everything is delicious so I don't count). Small children who don't like vegetables or anything that isn't spackled over with Nutella. Make sure they see the honey going in and they'll be goners.

For a crowd: this can easily be scaled up for a horde of hungry houseguests. However, I would make sure you use a larger skillet since maximum surface contact is important for the darkening. The black, crispy pieces are the best and you'll get more of those if you keep the crowding to a minimum. —Niknud

What You'll Need
  • 1 large sweet potato, peeled and cut into bit sized pieces
  • 3 large carots, peeled and cut into largish coins
  • 1 tablespoon high heat oil (safflower)
  • 1/2 cup water
  • 2-3 tablespoons honey
  • salt
  1. Preheat a large stovetop skillet (with lid) with the oil over medium high heat. Add the carrots first and while they're going, peel and dice up the sweet potato (carrots take slightly longer to cook). Add the sweet potato and water and cover.
  2. Steam for approximately 15-20 minutes without shaking the pan. Seriously, resist the urge to touch the pan even if the water seems to all be gone.
  3. After the buzzer goes off, remove the lid and (without moving the pan) check for doneness. If the veggies are done enough, add the honey and a few grinds of salt and shake the pan around. The bottom of the carrots and potatoes should be nice and dark and crispy looking. Cook for about another five minutes to slightly darken the other sides of the veggies.
  4. If I didn't have children with annoyingly sensitive taste buds, nothing would have kept me from crumbling a few dried chili peppers and cinnamon in this bad boy. Alas, I do have such children and I didn't get a chance to try this. But you should.....

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Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

1 Review

juliebug November 2, 2019
Delish! I DON'T have kids in the house anymore and I added some good sriracha sauce (by good, I man Thai brand like sriraja panich) to the water. I've made this twice, once without carrots since I didn't have any. Both tines, super recipe!