Serrano Honey Glazed Carrots
Our lovely customer, Aleshia K, gave us this recipe many years ago. I made a slight modification by using our Butter Olive Oil, but otherwise, it's all hers. I use the same glaze on other vegetables and even on chicken. Slightly spicy and sweet, it perks up whatever you use it on.
2 lbs. carrots
3 tablespoons Butter or Unflavored Olive Oil
Salt and pepper
1/4 cup Serrano Honey Vinegar
Preheat oven to 400 degrees. Place a piece of parchment or foil on a baking sheet.
Wash, peel and cut carrots into 1 inch pieces. Place the carrots on the baking sheet. Drizzle carrots with about 2 tablespoon of the olive oil. Sprinkle with salt and pepper to taste. Roast for 35-40 minutes, turning over once. Poke through with a fork to test for doneness. The natural sugars in carrots will carmelize and darken a bit, but it tastes great.
Meanwhile, simmer the vinegar in a small pot until slightly thickened over low heat, about 10 minutes. Remove from the burner and whisk in the butter to incorporate.
Remove the carrots from the oven, pour the vinegar mixture on top and gently mix. Serve.