Sometimes, my greatest source of recipe inspiration is simply perusing the public market. Our market is currently filled to the brim with the most gorgeous produce. While I don’t frequently cook with carrots and parsnips, they were looking especially fantastic on one of my Saturday morning strolls through the market and I couldn’t resist buying a bunch of them. And thus Honey Soy Glazed Carrots were born.
At first glance, this may seem like a total fall dish. Don’t get me wrong, I would happily welcome this vegetable side dish on my Thanksgiving or Christmas table. But it’s also a delicious change of pace from our good old summer side dish standbys (not that I could ever get sick of grilled vegetables!).
I was initially thinking of doing a honey-balsamic glaze and my first test run of this recipe was just that. I tend to be a lover of all things balsamic, so I had pretty high expectations. While that first test run didn’t taste terrible, the flavors were pretty overbearing and completely blew out my palate. I knew it needed something a bit more savory, with that “umami” flavor that you can’t help but love. So naturally, I turned to soy sauce.
Needless to say, my second test run was a raving success. The savory soy sauce with the sweet honey is the most happy marriage of flavors. The shallots add a subtle and refined flavor (as shallots tend to do!) that plays nicely with the glaze without outshining it.
I bet these would taste fantastic with:
7 minPrep Time
20 minCook Time
27 minTotal Time
- 1 Tbsp. of butter
- 1 Tbsp. of olive oil
- salt and pepper
- 1/4 cup of diced shallots
- 2 medium carrots, cut into chunks (about 1 1/2 cups)
- 2 medium parsnips, cut into chunks (about 1 1/2 cups)
- 2 Tbsp. of honey
- 1 Tbsp. of soy sauce
- 1 Tbsp of water
- Melt the butter and oil over medium high heat.
- Throw shallots in and season with salt and pepper to taste. Saute for 2 minutes, stirring them periodically.
- Add your carrots and parsnips. Season with a little more salt and pepper and sauté for around 6 minutes, turning frequently.
- In a seperate bowl, whisk the honey, balsamic vinegar and water.
- Add honey mixture to you pan and reduce heat to medium-low. Cover and cook for 10 minutes or until fork tender, stirring periodically.
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