Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pan-Roasted Carrots with Hot Honey and Sage
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
Simple pan-roasted carrots are a versatile and classic side dish. This version infuses the carrots with sage, and then finishes by tossing them in a sweet and spicy glaze of honey, chili flakes, lemon and garlic.
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Directions
- Combine 2 bunches carrots (halved lengthwise) in a large nonstick skillet with 1/4 cup water, 2 tablespoons olive oil, 1 sprig sage and 1/2 teaspoon kosher salt. Bring to a simmer, cover and cook until the liquid is reduced, 5 minutes. Discard the sage. Cook, uncovered and tossing, until browned and tender, 5 minutes. Add 2 tablespoons honey, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon red pepper flakes and 8 sage leaves. Cook, tossing, until glazed.
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