Honey Seared Carrots with Rosemary

{from the archives. originally posted 9.13.2013}

 Several months ago, our family visited Colorado. Canaan and I went to a women’s blogging retreat (Canaan was the only male there, & I’m so ready to go back!) before the rest of my family met me up there. I was also able to visit with some extended family and my cousin’s husband made these incredible carrots one night for our dinner. I’ve never been so excited about carrot recipes before but this one is a favorite! I’ve been making a slightly-tweaked version of them at least once a week since then.

These delicious carrots are a little bit sweet, a little bit spicy, and a whole lotta good!

They are SO good- try them with your dinner soon!

Heat two tablespoons olive oil in an iron skillet until very hot.

Add 1 lb carrots (either whole carrots cut into three inch sticks or baby carrots) and don’t stir until they are starting to char on the bottom. Trust me on this. 🙂

If you want the carrots spicy, add in one chopped fresh jalapeño. This makes the dish sweet-and-spicy and oh-so-good!

Sprinkle with 1.5 tsp coarse sea salt, 1/2 tsp dried thyme, then drizzle with 2-3 Tbs. honey.

Continue cooking until carrots are crisp-tender, stirring occasionally.

About five minutes before serving, stir in a handful of fresh rosemary.

Enjoy with your favorite main dish, or try a new one like this brisket.

This is currently one of our favorite sides- and I’ve even eaten it as a main dish a few times! Adjust the seasonings to your taste- you can switch out the thyme for sage, or add some ground black pepper if you don’t want to use jalapeño. The main keys to these babies’ goodness are the searing, the honey, and the rosemary!

What is your favorite veggie dish? I’m always up for trying something new!

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