Glazed Carrots and Leeks
Brighten up your table with this stunning recipe for Glazed Carrots and Leeks, a side dish that balances vibrant flavors with a touch of sweetness. Tender carrot sticks and delicate rounds of leeks are gently sautéed in butter, then simmered in a flavorful vegetable stock. A drizzle of honey transforms the cooking liquid into a rich, glossy glaze that clings to every piece. Seasoned with just the right amount of salt and pepper and finished with a sprinkle of fresh parsley, this quick and easy vegetable medley is ready in under 30 minutes. Perfect as a side for roasted meats, fish, or plant-based main dishes, this crowd-pleaser is as visually appealing as it is delicious.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams carrots
- 2 medium leeks
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 120 milliliters vegetable stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Peel the carrots and trim the ends. Cut them into evenly sized sticks about 2 inches long and 1/4 inch thick.
Trim the leeks by removing the dark green tops and root ends. Slice the remaining white and light green parts into 1/4-inch thick rounds. Rinse thoroughly under running water to remove any grit.
In a large skillet, melt the butter over medium heat.
Add the carrots to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften.
Add the leeks to the skillet and continue to cook for another 3 minutes, stirring gently to avoid breaking up the leek slices.
Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let cook for 10 minutes, or until the vegetables are tender.
Uncover the skillet and stir in the honey, salt, and black pepper. Increase the heat to medium-high and cook, stirring frequently, until the liquid reduces into a glossy glaze that coats the vegetables, about 5 minutes.
Taste and adjust the seasoning with additional salt or pepper if needed.
Transfer the glazed carrots and leeks to a serving dish. Sprinkle with freshly chopped parsley for garnish.
Serve warm as a side dish to complement roasted meats, fish, or vegetarian mains.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 17.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
