Cooked carrots are not a hugely popular or frequent dinner choice of vegetable but sometimes you just have to suck it up and make cooked carrots. We hosted New Year’s and still had a lot of leftover baby carrots that I needed to utilize before they went wonky and the next thing you know, there are delicious cooked carrots sitting alongside grilled flank steak and baked potatoes.
Leftover carrots, cut into various shapes and sizes
One, or more, dried chili peppers
Salt and pepper to taste
This recipe is really that simple. I combined enough honey to cover the bottom of a small sauce pan and added the chili. I then allowed the honey to melt slowly and the pepper to soften and infuse the honey with the spice. I then added the cut carrots and allowed to be warmed through and thoroughly coated in the spiced honey. The intent wasn’t to cook the carrots to mush, but rather to warm and be coated in the glaze. The carrots did cook down some but were still firm and crunchy when eaten. The amount of spice and honey will vary depending on the amount of people sitting down to dinner, these won’t hold up very well to reheating.