Hot Eats and Cool Reads: Garlic Honey Parisian Carrots Recipe

Jun 7, 2014

Garlic Honey Parisian Carrots Recipe

Happy Saturday everyone!! What's your plans for the weekend??

We will be heading to the Twin Cities for a grad party today and we will also be stopping by to check out Minnehaha Falls beforehand. I've never seen the falls before and it's been super rainy lately, so they should be beautiful right now!!

Today's recipe is for Garlic Honey Parisian Carrots! These tiny roundish carrots are so fun and tasty! I found them in the freezer section at Trader Joe's, but you can also use regular carrots in case you don't have access to these! The garlic and honey are so delicious together and it comes together quick, so it's a great addition to any meal. 




 

Garlic Honey Parisian Carrots (click here to print recipe)

What you need:
1 pound bag frozen Parisian carrots or regular carrots
1 1/2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon dried parsley
1 teaspoon honey
salt and pepper

Directions:
Pour carrots into a skillet and add 1/3 cup water. Cover and steam for 6-8 minutes. Drain water.

Return skillet to the stove and add butter, garlic, parsley, salt and pepper. Saute over medium heat for 4 minutes until garlic is tender. Stir in honey until combined and serve!



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8 comments:

  1. I've never heard of these little carrots! I think my kids would love them, and this recipe sounds awesome!

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  2. Oh how I love dressing up carrots...this combo of flavors is very intriguing. Thanks for sharing.

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  3. I like carrots, your recipe sounds very good! =)
    I like your blog makeover! really cute!

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  4. You are so clever!!! What a fun veggie dish and the flavor sounds just wonderful!!!

    Pinning and totally sharing on Facebook today!!!

    Hugs

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  5. These carrots are beautiful! I love pretty food, and my husband loves carrots. We will have to try this soon. Thanks for sharing!

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  6. This sounds like a wonderful dish. I love the flavours of honey and garlic together.. Thanks for sharing on Foodie Friends Friday and I hope that you will join us this week for our special 100th party.

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