Sides

Honey Glazed Carrots

Parboil ahead, glaze in minutes — easy date next to finicky shrimp and rolls.

Effort
low

How to do it

  1. Put carrots in cold water with the tbsp salt; bring to a boil, then simmer until ~90% cooked — slightly firm to the bite. Drain and set aside.
  2. In a skillet, melt butter; stir in honey and vinegar. Season with salt and pepper (and sriracha if using). Add carrots and cook over medium heat until the glaze reduces slightly and coats the carrots.
  3. Before serving, sprinkle with parsley (and cilantro if you like).

Ahead: Parboil and cool; glaze close to service (holds warm ~45 minutes; don’t glaze more than ~1 hour ahead or glaze tightens too much).