Name: Honey-Glazed Carrots With Carrot Top Gremolata
Cook time: 45 minutes
Total time: 55 minutes
Yield: 8 servings
Ingredients: 4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved; 4 tablespoons (1/2 stick) unsalted butter, cut into small cubes; 1/3 cup fresh orange juice; 1 tablespoon dark honey, such as buckwheat; Kosher salt; 2 small garlic cloves, finely chopped; 1 tablespoon finely grated lemon zest; 2 teaspoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/8 teaspoon cayenne pepper

HoneyGlazed Carrots with Carrot Top Gremolata

Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian

Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

Cooks' note

Look for carrots about 1/2"–3/4" in diameter at widest end. Larger carrots can be halved or quartered lengthwise, as needed.

Recipe information

Total Time
55 minutes
Yield
8 servings

Ingredients

4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved

4 tablespoons (1/2 stick) unsalted butter, cut into small cubes

1/3 cup fresh orange juice

1 tablespoon dark honey, such as buckwheat

Kosher salt

2 small garlic cloves, finely chopped

1 tablespoon finely grated lemon zest

2 teaspoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/8 teaspoon cayenne pepper

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Transfer carrots to a platter and top with carrot top gremolata.

TagsCarrot Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Vegetarian Epicurious

Recipe notes

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