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If you can't find lavender honey, use orange blossom or another wild flower honey. Make ahead and reheat in pan.

Servings: 8


2 pounds carrots, peeled

2 tablespoons unsalted butter

Salt and freshly ground pepper

½ cup orange juice

¼ cup lavender honey

Parsley for garnish


Slice carrots (preferably on the diagonal, for a prettier look). Melt butter in a skillet over medium heat. Add carrots, season with salt and pepper and sauté for 2 minutes. Add orange juice and honey, cover skillet and turn heat to low.

Simmer carrots for 10 minutes or until crisp and tender. Remove lid, turn heat to high and cook for 3 minutes or until liquid has reduced to a glaze. Sprinkle with parsley.