A peek Into My Kitchen: Honeyed Carrots

Honey is traditionally served as part of Rosh Hashana (the Jewish New Year) meals–as a dip for challah bread and apples as well as incorporated into a variety of dishes.

These carrots are super easy and make a great kid-friendly vegetable. How can you go wrong with adding syrupy sweet honey to an already sweet vegetable like carrots?!

Want to make it even for fun?  Go to your local farmers market and get a variety of different colored carrots–I like to make mine with a mix of purple, white and orange carrots.

You can also puree them for your young toddler so that they can join in the carroty-goodness.

Note: Do not serve honey to a baby under 1 year old!

Tip: To avoid fighting too much with getting your honey out of your measuring cup, spray the cup with non-stick spray before you pour in the honey.  The honey will slide out like magic 🙂

Honeyed Carrots

2 lb carrots

1 c plus 1/4 c water

2 Tbsp cornstarch

about 1/4 cup honey–more o less to taste and depending upon the sweetness of your carrots

Ginger to taste (a small pinch of dried ginger adds a nice flavor without making it spicy at all)

1. Peel and cut carrots into thin coins.

2. Simmer in 1 cup of water until just barely tender.

3. Dissolve cornstarch in remaining 1/4 c water (stir with a whisk or fork to remove any lumps!)

4.  Add cornstarch/water mixture, honey and ginger to carrots.

5. Simmer over low heat, stirring constantly, until liquid thickens and coats carrots well.