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Playing Rachael's Braised Carrots

Finishing braised carrots in honey brings out their inherent sweetness. PS: These are delicious with Rach’s Lemon-Glazed Ham


  • Carrots, bias-cut, plus chopped tops, to serve
  • Chicken stock
  • Salt
  • Butter
  • Shallots, finely chopped
  • ¼ cup honey per 1½ pounds carrots
  • Toasted almonds, to serve
  • Parsley, to serve


Serves: 8 - 12


Simmer carrots in 1-inch chicken stock, salt, a few chunks of butter and shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add honey. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.

Michael Symon's Glazed Carrots with Pecans and Nutmeg