gluten free / paleo / Whole30

hiney glazed carrots by kalejunkie



1 1/2 pound carrots, scrubbed and sliced into coins about 1/4-1/2” thick
2 tb oil of choice or butter (I use avocado oil)
2 tb honey
1 tsp balsamic vinegar
pinch sea salt + more to sprinkle on top
3 tb fresh chives

If you haven’t had my HONEY GLAZED CARROTS, have you even lived?!? Likely not.
The best part of being stuck on a six hour flight with no wifi was having time to go through > 26,000 photos on my camera roll and finding some gems that I haven’t shared yet. That and watching Modern Family for the first time (I’ve been living on a different planet most likely).



Heat a cast iron skillet over medium heat and add oil/butter.
Once hot, add sliced carrots, and let them cook for 5-7 minutes, until they start to get a nice char on each side.
Next, add 2-3 tb water and mix well.
Reduce heat to low and place a cover (or plate) upside down for 5 minutes.
The carrots should be crispy on the outside and soft in the middle.
Remove from heat and stir in the honey and balsamic vinegar.
Add sea salt to taste and top with lots of fresh chives (don’t skip this part), the chives are amazeeeeee.