Always a kid-pleaser, these sweet Honey Glazed Carrots make a nice complement to savory chicken and meat main dishes. They're easy to prepare, too, since the recipe uses pre-cut baby carrots. Giora Shimoni serves them for Shabbat and holiday meals and notes that thanks to their sweetness, they're an ideal addition to Rosh Hashana menus when symbolic foods—including carrots—are eaten to help ensure a sweet new year.
Make It A Meal: Serve these sweet carrots alongside Persian roast chicken, this sweet and savory chicken with prunes tsimmes, or a holiday brisket. Round out the meal with turmeric rice with golden raisins and this irresistible roasted broccoli with ginger. For dessert, keep things simple with a dairy-free apple and dried cherry crisp, or, for special occasions, opt for a deliciously wholesome whole grain Jewish apple cake.
Miri's Recipe Notes and Tips
You'll need to use olive oil or margarine (preferably non-hydrogenated) to keep things pareve for meat meals. But if you're making a vegetarian or dairy menu, by all means, use butter (or a combination of butter and olive oil), which gives the carrots deliciously rich flavor.
Shimoni's original recipe calls for frozen baby carrots, but fresh carrots work perfectly, too. If you don't have baby-cut carrots, you can make this recipe with regular carrots, peeled and sliced into coins.
If you're not a fan of steamed or boiled carrots, try drizzling them with oil and roasting in a 425 F oven until tender and caramelized. Then, proceed with the recipe from step 2, below, sauteeing them in the honey sauce before serving.
Updated by Miri Rotkovitz
- 2 pounds (800 grams) fresh or frozen baby carrots
- 2 to 4 tablespoons extra virgin olive oil, non-hydrogenated margarine, or butter
- 2 to 3 tablespoons honey
- 2 to 3 tablespoons brown sugar
- 2 to 3 tablespoons golden or dark raisins
- 1 teaspoon cinnamon
Place the carrots in a large saucepan or Dutch oven with enough water to cover by one inch. Bring to a boil, reduce heat, and simmer until cooked through and fork-tender, but not mushy, about 5 to 7 minutes. Drain the carrots and set aside.
Place the oil, margarine, or butter in the saucepan and warm over medium-high heat. Add the carrots and stir to coat.
Add the honey, brown sugar, raisins, and cinnamon to the pan. Stir well to coat the carrots. Cook over low heat, stirring frequently until the honey mixture thickens and coats the carrots, about 5 minutes more.
Transfer to a serving dish. Serve warm.