Honey Butter Carrots

The clock is ticking.

Thanksgiving is fast-approaching and I have more potatoes than I know what to do with, but I’ve got one last incredible recipe to offer you!

Let’s make some vegetables that are not covered in cream sauce or cheese (not that I am opposed to either), but have interest and appeal all their own!

Even if you already have your menu nailed down, try to make some room for these carrots on your Thanksgiving table. I promise you will not regret it.

Aren’t you thankful to be living in a world where there are rainbow carrots? Me too.

These carrots require close to no effort and are packed with flavor.

They are simmered slowly in honey butter and topped with toasted pine nuts for a bit of extra crunch.

Carrots never before received so much attention.

Sincerely,

Pedantic Foodie

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Honey Butter Carrots

serves 6-8

Cook’s Note: This recipe calls for rainbow carrots, but you can just as easily use regular full-sized carrots. Just cut them into 3-inch pieces, or 2-inch pieces if very thick.

• 2 lbs rainbow carrots, peeled

• 2 cups filtered water

• 1/2 cup clover honey

• 1/2 cup unsalted butter

• 1 teaspoon kosher salt

• 1/3 cup toasted pine nuts

Combine water, honey, butter, and salt in a 4-quart saucepan and set over medium heat. Stir until the butter has melted, then add carrots.

Bring the mixture to a rolling boil, then cover and reduce heat to medium low. Simmer steadily for 25 minutes.

After the carrots are tender, remove the lid and increase heat to medium. Boil for an additional 10 minutes, uncovered, to reduce the cooking liquid.

Cook’s Note: These carrots are actually even better if made a day or two in advance. Just refrigerate and reheat in the microwave or in a medium saucepan before serving.

Just before serving, use a slotted spoon to transfer the carrots from the cooking liquid to a platter, and sprinkle with toasted pine nuts. Serve immediately.

Enjoy!

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