Words don’t suffice to explain how I excited I am to share this recipe with you today. It’s not for a decadent brownie, neither is it a recipe reinforcing my love for coconut. It’s a recipe for baby carrots — or any carrots, to be honest — that seems so simple when you look at its five-ingredient list, but is anything but plain and boring. Once you try it you’ll understand all the excitement, and you’ll probably be willing to eat carrots every day as long as they’re glazed in honey and soy sauce.
Going to the supermarket on Saturday morning is one of the highlights of my weekend. I know I sound like a desperate housewife when I say so, but the truth is that I truly love spending time going through all the fresh produce available and varying the vegetables I cook with each week. Last weekend Jon and I found a bunch of gorgeous baby carrots and decided to buy them for a change instead of regular carrots. Little did I know how much we were soon going to love them.
There has been lots of controversy lately around “baby” versions of our favorite vegetables. Are they truly baby varieties or are they created by mankind? Most of them tend to be machined into their miniature size, but sometimes you’ll be lucky enough to find true baby carrots, which are actually regular carrots harvested from the ground before they reach their real size. The main difference between a regular carrot and a baby carrot is that the latter is sweeter, making them the perfect variety to be stir-fried whole and glazed in a sweet-and-salty sauce. You can always use chopped regular carrot sticks, but I find that baby carrots work best here due to their superior taste and texture.
Begin by peeling the baby carrots and chopping off a bit of both ends. Boil the carrots in water for 8 to 10 minutes until tender. Once ready, drain and stir-fry in a bit of vegetable oil and soy sauce until fragrant and browned on all sides. Add the honey at the end of the cooking process and stir-fry for 2 more minutes until the carrots are entirely glazed. Serve topped with fresh coriander if desired, or simply as is.
These baby carrots pair well with Asian dishes, such as this stir-fried ginger beef, or pretty much any fish recipe. The honey-soy glaze brings out the natural sweetness of carrots while giving them a flavor like no other. I, for one, will never look at carrots the same way again.
- 400g baby carrots
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 1 ½ tablespoons honey
- A handful of fresh coriander, chopped (optional)
- Bring a saucepan full of water to a boil.
- Peel the carrots and chop off a bit of the tops and ends. Boil the carrots for 8 to 10 minutes until tender. Drain.
- Wash out the saucepan. Heat the vegetable oil on medium-high heat. Add the carrots and soy sauce and stir-fry until they get a nice brown color, about 2 minutes. Add the honey and stir-fry for another 2 minutes until glazed.
- Serve topped with chopped coriander, if using.
How did your honey soy glazed carrots come out? Share photos of your recipe on Instagram by tagging #savormania