Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Honey and soy make these Sautéed carrots pleasingly sweet and salty, with a rich golden brown color around the edges.

Peter Ting
Recipe by Food & Wine September 2009

Gallery

Credit: © John Kernick

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes. Drain.

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  • In a large skillet, melt the butter. Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes. Stir in the honey and cook until the carrots are glazed, 2 minutes longer. Transfer to a platter and serve.

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