Honey Saffron Glazed Carrots are simply pan cooked in a saffron infused mixture with butter and spices for a perfectly delicious side dish.
Honey Saffron Glazed Carrots
By Sue Lau | Palatable Pastime
Honey Saffron Glazed Carrots is my recipe of the day. I enjoy making glazed carrots as a side dish. Besides being wonderfully delicious, they are also healthy.
I this recipe, I decided to go with two flavors that go very well together for me: honey and saffron. They offer something exotic in taste that reminds me of Morocco or the Middle East. And I adore foods from those places.
While many times I might choose to pan roast my carrots in the oven, this time I did them on the stove. Cooks can have a variety of reasons for where they like to cook things. Whether it is because something already occupies oven real estate or not wanting to heat up the kitchen.
With winter almost here, running the oven doesn’t bother me at all. But I do like the opportunity to do carrots in a pan where I can watch them.
That way I can make sure the glaze is actually something that clings. And not just runny liquid that lands in the bottom of the pan, or worse yet, burns.
Honey Saffron Glazed Carrots
These came together nicely on the stove. I hope you can see how well the sauce did cling and glaze. We did want that scrumptious part to be in our mouth when we take a bite.
I think you will enjoy these. They would pair wonderfully with roasted chicken or a baked ham. As a side dish to curry is not out of the question either.
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Honey Saffron Glazed Carrots
Honey Glazed Saffron Carrots
Ingredients
- 1/4 cup boiling water
- 1/4 teaspoon saffron threads
- 1 pound baby carrots
- 1/4 teaspoon minced garlic
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- juice of 1/4 lemon
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
Instructions
- Steep saffron in boiling water 15 minutes.
- Saute the carrots in butter with garlic, salt and black pepper until browned.
- Add half cup additional water and cover; cook until water dissipates.
- Stir the honey, lemon juice, cumin and coriander into the saffron water.
- Remove lid from carrot pan and add saffron water with seasonings.
- Continue to cook until liquid vapes off and sauce clings to carrots.
Notes
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