The combination of seared carrots, sweet honey and delicious almond is utterly addictive. But surprisingly, it’s the chives that make this whole dish come together.
- 1 pound carrots
- 2-3 tablespoons coconut oil
- ⅓ cup water
- 2 tablespoons honey
- 1 tablespoon sliced almonds
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped chives
Peel and trim the carrots. Cut each carrot into thirds. Cut each third in half lengthwise. Depending on the thickness of each carrot, you may want to cut the pieces in half lengthwise again. You want 1½-2-inch spears.
Heat a large cast iron skillet or large sauté pan over medium heat. Add enough coconut oil to just coat the pan. When the oil is hot but not smoking, use tongs to carefully add each carrot piece with the cut-side down. Cook one single layer at a time. You may need to do multiple batches.
Leave to cook untouched until very dark brown, almost charred on the cut-side, about 5-6 minutes. Don’t worry if they look burnt. They’ll taste great. Remove browned carrot pieces and put into a separate bowl and repeat with the remaining carrots, adding more oil if needed. Remove all the carrots from the pan after they’ve browned. Turn off the heat and let the pan cool down, about 2-3 minutes.
Once the pan has cooled slightly, turn the heat back to medium and add all the carrots along with the water, honey and almonds. Stir. Cook until the glaze thickens and carrots are fork tender, stirring occasionally, about 8-10 minutes.
Turn off the heat and add the almond extract carefully (it might bubble up). Then add the salt and pepper. Mix to combine. Pour into a serving dish and top with chopped chives. Serve immediately.
Make-ahead tip: Cut the carrots the day before the party and store in a zip-top bag in the refrigerator. It’ll make this recipe a breeze.
Nutrition Analysis: 120 cal, 6 g fat, 0 mg chol, 180 mg sodium, 16 g carbs, 3 g fiber, 11 g sugar, 1 g protein.
Lauren Marie writes the popular gluten-free food blog LaurenMarieGlutenFree.com.