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Honey Soy Sauce Glazed Carrots - Sweet, Savory, and Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Carrots (1 to 1.5 pounds), peeled and cut into 1/2-inch coins or batons
  • Honey (2 tablespoons)
  • Soy sauce (2 tablespoons; use low-sodium if preferred)
  • Unsalted butter (1 to 2 tablespoons)
  • Olive oil (1 tablespoon)
  • Garlic (2 cloves, minced)
  • Fresh ginger (1 teaspoon, grated; optional but great)
  • Rice vinegar or lemon juice (1 teaspoon, for brightness)
  • Red pepper flakes (pinch, optional)
  • Sesame seeds (1 teaspoon, for garnish; optional)
  • Scallions or parsley (2 tablespoons, chopped, for garnish)
  • Salt and black pepper (to taste)
  • Water or low-sodium vegetable broth (2 to 3 tablespoons)

Method
 

  1. Prep the carrots: Peel and slice into even pieces so they cook at the same rate. Coins cook fastest; batons look elegant.
  2. Heat the pan: Set a large skillet over medium heat. Add olive oil.
  3. Sauté to start: Add carrots and a pinch of salt. Cook 4 to 5 minutes, stirring occasionally, until they start to brown on the edges.
  4. Soften with a splash: Add 2 to 3 tablespoons of water or broth. Cover and steam for 3 to 4 minutes, until the carrots are crisp-tender.
  5. Build the flavor: Uncover. Add garlic, ginger, and red pepper flakes. Stir for 30 seconds, just until fragrant.
  6. Make the glaze: Stir in soy sauce and honey. Toss to coat. Let it bubble and reduce for 2 to 3 minutes, stirring, until the liquid turns glossy and clings to the carrots.
  7. Finish with butter and acid: Turn off the heat. Add butter and rice vinegar or lemon juice. Swirl until the sauce is smooth and shiny. Taste and season with black pepper and a pinch more salt if needed.
  8. Garnish and serve: Sprinkle with sesame seeds and scallions or parsley. Serve warm.