A sunny side dish that’s done in about 10 minutes – and will brighten the day of kids or anyone: Grapefruit Honey Glazed Carrots.
Need a quick side for chicken, fish, pork or even #MeatlessMonday? How about a dish that everyone at the table – including kids and the husband – will adore?
With only five ingredients, these sweet, savory baby carrots may be your new favorite go-to recipe.
And the best part: It’s made with sunny citrus…which we eat all day during dreary winter!
Grapefruit is by far my favorite citrus. Instead of slicing it in half and digging out bites, I like to peel and section grapefruit just like an orange. And a big pink grapefruit totally cures my mid-afternoon slump – thanks to that zippy tart-sweet taste.
In terms of nutrition, a medium (3 3/4-inch diameter) grapefruit contains:
- Over 70% of the daily value for vitamin A – a powerful antioxidant
- About 200% of the daily value for vitamin C – another antioxidant to help boost the immune system
- About 10% of the daily value for potassium
- 4 grams of fiber!
- About 95 calories
Now back to this carrot dish. My kids have unfortunately decided that they’re tired of raw baby carrots + ranch dressing. This is very sad! Because that was like the easiest veggie to throw on the table – ever. But cooked baby carrots are a close second: Easy peasy. And my kids love the natural sweetness.
And by cooking these carrots in just a small amount of water in the microwave or on the stove, the majority of nutrients are preserved. Plus ==> There’s only ONE pot to wash.A sunny side dish that takes only 10 minutes: Grapefruit Honey Glazed Carrots via @tspcurry Click To Tweet
Enjoy this sunny orange dish – as you wish for just a bit more sun.
PrintGrapefruit Honey Glazed Carrots
A sunny side dish that’s done in about 10 minutes – and will brighten the day of kids or anyone: Grapefruit Honey Glazed Carrots.
- Yield: 4-6 servings 1x
Ingredients
- 1 pound baby carrots
- 2 teaspoons butter
- 1 grapefruit – zested to produce 1/4 teaspoon grated peel and squeezed to make 1/4 cup juice
- 1 teaspoon cornstarch
- 1 tablespoon honey
- Garnish: parsley (optional)
Instructions
- Place carrots and 1/4 cup water in a microwave-safe-dish and cook on HIGH power for about 5 minutes until tender; stirring halfway through cooking. OR Place carrots and 1/2 cup water in a small pot on stove and cook over medium-high heat for about 5-6 minutes until tender. Drain (but don’t dump the water – it’s deliciously sweet carrot-flavored water – and contains vitamin C!)
- While carrots are cooking, melt butter in a medium sauce pan over medium heat. Whisk in grapefruit peel, juice, cornstarch and honey. Cook until thick – about 1-2 minutes – stirring.
- Lower heat to low and add warm carrots; stir to coat carrots with glaze.
Do you peel and section grapefruit? Or do you only eat them cut in half?
