I love carrots. Mark likes carrots – as long as they’re raw. I almost never make cooked carrots because it’s a lot easier just to put a bowl of raw ones on the table.
I ended up with a lot of leftover carrots from another dish and decided to try out this recipe since I’d had it bookmarked forever. They were awesome and I had to stop myself from eating too many out of the pan before they were done.
Mark wouldn’t touch them but I’m okay with that – more for me.
(from Martha Stewart)
1 T. vegetable oil
2 pounds carrots, thickly coin sliced
1 c. water
1/2 c. honey
2 T. red-wine vinegar
2 T. unsalted butter
Coarse salt and ground pepper, to taste
In a large skillet over medium-high heat, heat the oil until shimmering. Add the carrots and cook for 2 minutes, until beginning to brown, turning once.
Add the water, honey and vinegar to the skillet and bring to a boil. Reduce heat to low and cover, cooking for 10 minutes. Remove cover and cook for an additional 8-10 minutes, until the honey mixture is thick and syrupy.
Remove skillet from heat and add butter. Stir until melted. Season with salt and pepper and serve.