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A plate of colorful roasted carrots topped with chopped pistachios and fresh herbs, served on a creamy white sauce, drizzled with oil on a wooden table.
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5 from 5 reviews

Hot Honey Carrots

Who knew carrots 🥕 could taste this good? Sweet, buttery, and caramelized, these (hot) honey glazed beauties over whipped Boursin cheese 🧀 are the kind of side dish that steals the whole show.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: carrots, glazed carrots, vegetables, vegetarian
Servings: 3 Servings
Author: The Modern Nonna

Equipment

Ingredients

Whipped Boursin

  • 1 block Boursin shallot & chive or garlic & herb
  • 50 grams feta
  • ⅓ cup plain yogurt (thick) optional
  • zest of 1 lemon
  • 1 drizzle hot honey

The Carrots

  • 2 tablespoons olive oil
  • 12 small carrots note: I like to buy smaller thinner carrots that are more or less the same size NO jumbo carrots
  • salt to taste
  • pepper to taste
  • 1 cinnamon stick
  • handful of fresh thyme
  • drizzle of hot honey
  • 1.5 cups vegetable broth
  • 1 tablespoon butter

Garnish

  • flakey sea salt
  • pistachios
  • 1 drizzle hot honey
  • fresh thyme

Instructions

  • In a food processor, add the Boursin, feta, yogurt, lemon zest, and drizzle of honey.
    A food processor bowl with ricotta cheese, zest, and honey sits on a wooden surface—perfect for pairing with honey glazed carrots.
  • Blend until smooth. Set aside
    A hand holds a KitchenAid food processor filled with a creamy, herb-speckled mixture, perfect for pairing with honey glazed carrots, on a wooden countertop in a cozy kitchen setting.
  • Next, peel the carrots. On medium heat, heat up a large 12 inch stainless steel pan for 2-3 minutes. Add the oil and place the carrots in one at a time. You should hear them sizzle.
    Several whole carrots in a variety of colors—orange, yellow, red, and purple—are arranged in a single layer inside a stainless steel pan, ready to be cooked into delicious Honey Glazed Carrots.
  • Add a salt, pepper, thyme on top. Add in a cinnamon stick and a drizzle of honey on top of the carrots. Cook for 2-3 minutes.
    Colorful carrots in a pan are being drizzled with honey for irresistible Honey Glazed Carrots. Fresh thyme and black pepper are sprinkled on top, highlighting a preparation perfect for roasting or sautéing.
  • Now, pour in the unsalted vegetable broth — just enough to come halfway up the carrots without fully covering them. Cover it and cook on medium-low for 8-10 minutes. You will know the carrots are ready when you can insert a knife easily into the flesh and most of the broth has fully evaporated. When the carrots are tender, toss in a small knob of butter and toss.
    A hand holds the handle of a glass pot lid covered in condensation, with colorful vegetables like honey glazed carrots, red, and yellow peppers steaming inside the pot on a stovetop.
  • Take it off the heat and assemble. Add the whipped Boursin to the bottom of a plate, and place the hot honey braised carrots on top. Top with chopped pistachios, a pinch of flakey sea salt, a drizzle of hot honey and fresh thyme for garnish. Enjoy!
    A plate of colorful roasted carrots, topped with chopped pistachios and herbs, served on a creamy white sauce and drizzled with a golden glaze. The plate sits on a wooden surface.

Video

Notes

  • Carrots: Choose small, thin carrots that are all roughly the same size so they cook evenly. Skip those jumbo ones!
  • Hot Honey: Use my homemade hot honey 🍯🔥.
  • Dairy-free options: Use vegan Boursin (yes there is one!), feta, yogurt, and butter! You 
  • Nut-free option: Skip the pistachios or swap for roasted pumpkin seeds for the same crunch.
  • Make ahead: The whipped Boursin can be made up to two days in advance and stored in the fridge.

Nutrition

Serving: 1 serving | Calories: 300kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 873mg | Potassium: 842mg | Fiber: 7g | Sugar: 17g | Vitamin A: 41234IU | Vitamin C: 15mg | Calcium: 209mg | Iron: 1mg
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