Honey Glazed Carrots | Chef Jean-Pierre

Cut the size carrots into smaller pieces to ensure even cooking.

Place the cut carrots in cold water.

Add 1 tablespoon of salt to the cold water with the carrots.

Bring the water to a boil, then reduce the heat and cook the carrots until they are 90% cooked, meaning they should be slightly crunchy.

Drain the carrots well after cooking.

In a wok or frying pan, add a little butter and heat it up.

Add a bit of orange concentrate to the pan.

Stir in 1 tablespoon of honey, adjusting to taste later if needed.

Add a little hot sauce for spice, if desired.

Season with salt and pepper to taste.

Add a splash of fig balsamic vinegar and more honey if the vinegar is too sour.

Zest an orange into the mixture using a microplane grater, being careful to grate the tool on top of the orange, not the other way around.

Reduce the mixture slightly over low heat to thicken the glaze.

At the end, add chopped cilantro or parsley for garnish, if desired.

Optionally, you can also add dill or tarragon for additional flavor.

Serve the glazed carrots, ensuring a balance between sweet and sour flavors.

Equipment Needed

Spice Level: