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Main Ingredient: Baby Carrots
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Prep Time: 5 mins
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Cook Time: 5-7 mins
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Serves: 6-8
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Recipe by: Sticky Balsamic
These honey-glazed carrots with truffle balsamic pearls are about to become the side dish everyone’s talking about. Sweet, earthy, luxurious, and ridiculously easy to make.
Method:
Step 1: Prep the Carrots
If you’re using baby carrots, give them a thorough scrub and trim the tops, leaving about 1cm / 0.4 inches of green for presentation. If you’re using regular carrots, peel them and cut them into even batons about 7-8cm/3 inches long and 1cm/0.4 inches thick. Uniformity is key to even cooking.
Step 2: Blanch for Tenderness
Bring a large pot of salted water to a boil. Add the carrots and blanch for 4-5 minutes until they’re just tender but still have a bit of bite. Drain and set aside. This step ensures they’re cooked through before glazing.
Step 3: Make the Glaze
In a large skillet over medium heat, melt the butter. Add the honey, Sticky Balsamic Truffle Vinegar, thyme, salt, and pepper. Stir until everything’s combined and bubbling gently. This is your liquid gold.
Step 4: Glaze the Carrots
Add the blanched carrots to the skillet and toss to coat them in the glaze. Cook for 5-7 minutes, stirring occasionally, until the carrots are beautifully glazed and the sauce has thickened slightly. The carrots should be glossy and caramelized.
Step 5: The Truffle Moment
Transfer the glazed carrots to a serving platter. Now for the showstopper—scatter those Sticky Balsamic Truffle Pearls all over the top. They’ll add little bursts of intense truffle flavour that take these carrots from simple to spectacular.
Step 6: Finish and Serve
Sprinkle with fresh parsley, a pinch of flaky sea salt, and, if desired, add some lemon zest for a touch of brightness. Serve immediately while they’re hot and glossy.
Enjoy!
