Candied carrots with honey

This version uses honey as the primary glaze, but balances the sweetness with umami and heat.

Spicy Honey-Ginger Glazed Carrots

Ingredients

• 1 lb (500g) Carrots: Peeled and sliced into 1/2-inch diagonals (or use whole baby carrots).

• 2 tbsp Honey: Use a high-quality wildflower or clover honey.

• 1 tbsp Unsalted Butter: For richness.

• 1 tsp Sriracha or Chili Flakes: Adjust to your preferred "spicy and hot" level.

• 1 tsp Fresh Ginger: Grated finely.

• 1/2 tsp Soy Sauce: To provide an Asian-inspired umami depth.

• Salt and Black Pepper: To taste.

• Garnish: Toasted sesame seeds or chopped scallions.

Instructions

1. Parboil: Place carrots in a skillet and add enough water to just barely cover them. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 5–8 minutes until they are fork-tender but still have a "snap."

2. Drain: Pour off the excess water, leaving the carrots in the skillet.

3. Glaze: Turn the heat to medium-low. Add the butter, honey, grated ginger, soy sauce, and chili.

4. Reduce: Toss the carrots constantly for 2–3 minutes. The honey and butter will emulsify with the carrot starches to create a thick, glossy lacquer that clings to the vegetables.

5. Finish: Once the glaze is bubbling and the carrots are well-coated, remove from heat. Taste and add salt or more chili if desired.