Best Carrots In Honey And Vinegar Recipes

CARROTS IN HONEY AND VINEGAR

Steps:

• Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
• Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
• Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
• Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
• Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
• Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.

BALSAMIC VINEGAR & HONEY MARINATED CARROTS

Steps:

• Steam carrot ovals till al dente.
• In a medium glass mixing bowl, mix vinegar, honey,and red pepper flakes, adjust amounts to taste. Toss in carrots to coat.
• Refrigerate for at least 1 hour. Drain and serve.

HONEY-BALSAMIC ROASTED CARROTS

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
• Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.