Honey-Glazed Carrots with Carrot Top Gremolata
Sweet and tender carrots glazed with honey and orange juice, topped with a bright, zesty gremolata made from fresh carrot tops. This elegant side dish transforms humble carrots into a sophisticated vegetable course.
Ingredients
- •4¾ pounds small carrots with tops
- •4 tablespoons unsalted butter
- •⅓ cup fresh orange juice
- •1 tablespoon dark honey
- •1 teaspoon Kosher salt
- •2 cloves garlic
- •1 tablespoon lemon zest
- •2 teaspoons extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •⅛ teaspoon cayenne pepper
Cooking Instructions
- 1.
Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
12 min
- 2.
Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
5 min
- 3.
Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
10 min
- 4.
Transfer carrots to a platter and top with carrot top gremolata.
2 min
