Rachael's Braised Carrots

by Rachael Ray 3:00 AM, March 30, 2018

Aired March 30, 2018

Serves 8 - 12

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
Shallots, finely chopped
¼ cup honey per 1½ pounds carrots
Toasted almonds, to serve
Parsley, to serve


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. 


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