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Judul : Honey Caramelized Baby Carrots - Recipe
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Honey Caramelized Baby Carrots - Recipe

These are real deal baby carrots.  

I thinned carrots today at  Hawkin's Farm. Thinning is pulling out extra plants making room for the rest to grow. I find thinning counter intuitive. The carrots worked hard to grow and here I am yanking them out, but it is for their own good!  The remainder will grow big and long and straight. 

Sowing seeds perfectly one inch apart by hand is hard.  Those seeds are tiny!  But it is better to have too many than too few. After thinning the carrots I should be able to put a quarter between each plant. In a couple more weeks we'll harvest full adult carrots to put in the shares. In the mean time, I won't waste these little babies.

Siamese twin carrots!  Fascinating.  Did you see my Facebook share of the article where the woman found her wedding ring on a carrot?  You should like my Facebook Fan Page for Foy Update so you can learn fun things like that!  ( <---Shameless self promotion)

My only beef with real deal baby carrots is they are a pain to clean.  I used the scrubby part of a sponge to remove dirt.  There isn't enough of them to peel.  

I had just enough carrots to make two servings of something to go with our dinner of potatoes and salmon.  I went to my trusty food inspirations sites: Food Gawker and Taste Spotting.  

Bless Her Heart's Sauteed Baby Parsnips and Carrots were just what I wanted.  I already had honey and rosemary on hand.   The jest of the recipe is saute the carrots in butter with the rosemary over high heat until they are just starting to soften.  Then add a tablespoon of honey, salt and pepper to taste and keep cooking until the honey bubbles and caramelizes and the carrots are al dente.  A fork should be able to pierce without breaking.

Use whatever carrots you like for this recipe, you don't have to have baby carrots.  If you use all grown up carrots, cut them into carrot sticks so they will cook evenly.  Otherwise you might have crunchy centers.  I suggest leaving a little of the green tops if you have the option because their bitterness adds a nice contrast to the sweet honey.

I served the caramelized baby carrots up with herb butter potatoes and grilled salmon. Honestly salmon was not the best protein pairing, but I don't like fresh fish to sit too long, so salmon it was.  These sweet and savory carrots would be even more delicious as an accompaniment for heavier meats like pork or beef.  Salmon was still a tasty choice making this one of the best meals I've made this summer.  Those potatoes were singing in my stomach.  I'll share that recipe next.  

For dessert Jeff and I split a peach and used it to mop the rest of the honey, butter, rosemary sauce off our plates.  Then we used our fingers to scrape out the rest of the syrup out of the pan.  Yeah, it was that good.  I have a new idea for dessert: rosemary caramelized peaches.     

Honey Caramelized Baby Carrots

1 pound of baby carrots, cleaned
1 tablespoon butter
2 sprigs of rosemary (about a tablespoon of fresh leaves or 1 teaspoon of dried)
1 tablespoon honey
Salt and pepper to taste

1. In a large heavy bottomed pan (a cast iron skillet or dutch oven would be ideal) melt the butter over high heat.  Add the carrots and rosemary leaves along with salt and pepper to taste. You want to cook the carrots a little more than half way to the final done. I like my carrots al dente so about 5-10 minutes.
2. Then add the honey and keep cooking, stir the carrots regularly, scraping the honey off the bottom as it gets bubbly.  Continue cooking until the carrots are as done as you like.  I like them just cooked enough to put a fork through, about another 10 minutes.  Serve hot. 

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