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Honeyed carrots

Honeyed Carrots

Just a little bit of honey in these carrots brings out their sweetness in a spectacular way. Add a dab of butter or coconut spread for a perfect balance in sweet and savory that deliciously coats the carrots.


  • 1 bunch about 5-6 carrots organic carrots with the tops on (choose regular carrots, rainbow or purple haze)
  • kosher or sea salt and freshly ground black pepper
  • 1 tablespoon Earth Balance organic coconut spread or butter or vegan butter
  • 1 tablespoon raw honey preferably local
  • 1/4 cup of the tops of the carrots chopped, for garnish


  1. Remove the greens of the carrots and reserve a handful (about 1/4 cup) for the garnish and give them a fine chop.
  2. Wash, peel the carrots and cut the ends off. Cut them in half--horizontally and vertically--so each carrot becomes four long pieces. (If the bottom of the carrot is thin, leave it whole.)
  3. In a saucepan, add the carrots and cover with water. Add a dash of kosher salt and bring to a boil. Begin checking them after they have boiled for 5 minutes. Using a fork or knife, test the carrots softness. You don't want them soft, but you don't want them hard. As soon as a fork or knife can easily pierce the carrot, turn off the heat and set aside.
    Carrots cooking
  4. Drain the carrots so all the water is removed. Place the pan back on the cooktop over medium-high heat and add a tablespoon each of coconut spread (or butter) and honey.
    Carrots cooking
  5. Stir well to combine and let simmer for 3 minutes or so. Taste the carrots now and adjust seasoning if needed.
  6. Turn off the heat and serve. When you plate the carrots, try and configure them as they were before cutting and sprinkle some carrot top greens where the greens would be. Top with just a little more salt and pepper and dig in!
    Honeyed carrots