| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 9g | 4.2g | 25g |
| sugars | fibre | protein | salt |
| 15g | 3g | 1g | 0.25g |
Today I’m going to share a recipe that truly brings me joy – the Glazed Carrots with Marjoram. There’s something comforting about this dish; it reminds me of my childhood on the ranch, yet its vibrancy and depth of flavors echo my passion for trying something new and exciting in the kitchen.
The Power of Simplicity
One of the reasons why I love Glazed Carrots with Marjoram is its simplicity. Yet, do not let the limited ingredients mislead you. Each element of this dish perfectly complements every other, making it a master class in balancing flavors. The fresh carrots, wrapped in a glaze that has a touch of sweetness from honey, a hint of tart from the orange, and a little lift from the fresh marjoram leaves, makes this an extraordinary dish that somehow remains rooted in tradition while reaching new heights of culinary creation.
Health Benefits
Additionally, there is a considerable health advantage to this recipe. Carrots are one of the richest sources of beta-carotene, which is a powerful antioxidant. They are also packed with dietary fiber, which aids digestion, and many other beneficial nutrients like vitamin A, vitamin C, and potassium. In companion with the star of the dish, we have honey, which possesses anti-bacterial and anti-inflammatory properties, and fresh marjoram leaves, a herb that has been linked to improved digestion and heart health. Not to forget the contribution of extra virgin olive oil, known for its heart-healthy fats as well as its antioxidants.
Curious to know more about the health benefits of carrots? Check this link out.
A Harmonious Pairing
This dish is a stand-alone winner, though I find it to be a particularly good accompaniment to a hearty Bison burger or a succulent venison steak, dishes dear to my Montana roots. The sweet and tangy glazed carrots cut through the richly flavored meats excellently, resulting in a gastronomic experience that is both novel and familiar.
Like me, I hope you find this dish keeping your traditions alive while making you explore the exquisite world of flavors. Enjoy every bite of it!
What You’ll Need
- 2 pounds of fresh carrots
- 2 tablespoons of unsalted butter
- 2 tablespoons of honey
- 2 tablespoons of fresh marjoram leaves, chopped
- 1 tablespoon of extra virgin olive oil
- Zest and juice of one orange
- Salt to taste
- Freshly ground black pepper to taste
Method
Step One
Begin by washing and peeling the carrots. Once done, proceed to cut them into reasonably sized pieces, ideally around 2 inches in length.
Step Two
In a large skillet, heat the 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil over medium heat. Ensure the mixture heats up but does not burn.
Step Three
Add the prepared carrots to the heated skillet. Cook them, ensuring to toss occasionally until they start to brown. This should take approximately 10 to 15 minutes.
Step Four
Once the carrots are slightly brown, pour in the honey and add the orange zest. Stir the carrots thoroughly to ensure they are well-coated. Keep on cooking until the honey is caramelized, but be careful not to burn it.
Step Five
Squeeze the juice from the orange directly into the skillet, then cook for an additional 2-3 minutes or until the sauce has thickened to a glaze.
Step Six
Remove the skillet from heat, then sprinkle in the freshly chopped marjoram. Season with salt and freshly ground black pepper to taste. Toss the carrots until they are evenly coated with the glaze and seasonings.
Step Seven
Transfer the glazed carrots with marjoram to a serving dish, ensuring to pour any excess glaze over the carrots. Now your dish is ready to serve and enjoy!
