Ingredients:

  • 2 lbs fresh carrots, peeled and sliced into 2-inch batons
  • 3 cloves garlic, finely minced
  • 2 tbsp unsalted butter
  • 3 tbsp raw honey
  • 2 tbsp light brown sugar
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup vegetable stock
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch red pepper flakes

Instructions:

  1. Peel 2 lbs fresh carrots and slice them into uniform 2 inch batons.
  2. Melt 2 tbsp unsalted butter in a large skillet over medium heat until it begins to foam and sizzle.
  3. Add 3 cloves minced garlic. Cook for 1 minute until fragrant and translucent but not browned.
  4. Pour in 1/4 cup vegetable stock, scraping up any garlic bits from the bottom.
  5. Place the batons in the skillet, tossing to coat them in the garlic butter mixture.
  6. Cover the pan and cook for 5 to 7 minutes until carrots are fork tender but still have a slight snap.
  7. Stir in 3 tbsp raw honey, 2 tbsp light brown sugar, 1/2 tsp sea salt, 1/4 tsp black pepper, and a pinch of red pepper flakes.
  8. Increase heat to medium high. Cook uncovered for 3 to 5 minutes, stirring frequently, until the liquid reduces to a thick, bubbling syrup.
  9. Continue tossing the carrots in the syrup until they are completely coated and shimmering.
  10. Remove from heat and sprinkle with 1 tbsp fresh parsley before serving warm.