Honey-Glazed Carrots with Carrot Top Gremolata

Ingredients for Honey-Glazed Carrots with Carrot Top Gremolata

• 4 3/4–2.3kg small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved

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

• 80ml 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 teaspoons cayenne pepper

Combine carrots, butter, orange juice, honey, and 1 teaspoon salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10–12 minutes.

Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 160ml . Combine tops with garlic, lemon zest, oil, and 1/4 teaspoons salt in a small bowl.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.