Looking for a side dish that’s anything but boring? These glazed baby carrots are the perfect balance of sweet, spicy, and creamy – finished with a crunch of toasted seeds for that extra texture. Gently caramelised in a balsamic-honey glaze and served over a dollop of harissa-spiked cream (or a dairy-free cashew twist), this dish is both simple and stunning. Whether you’re serving it at brunch or as part of a cozy dinner spread, it’s a flavour-packed way to make veggies the star of the plate.
Honey Glazed Carrots with Harissa Cream
Email Share on FacebookIngredients
- 100 g baby carrots washed, peeled, and tops trimmed
- 0.5 tsp olive oil
- 0.5 tsp balsamic vinegar
- 0.5 tsp honey or maple syrup
- 0.5 tsp chilli flakes
- Salt to taste
- 1.5 tbsp sour cream or cashew butter
- 0.5 tbsp harissa paste
- 1 tbsp mixed seeds sunflower, pumpkin, sesame
Instructions
- Step 1
- Parboil or steam baby carrots until just tender with a slight bite. Drain and set aside.
- Step 2
- In a small bowl, mix olive oil, balsamic vinegar, honey, chilli flakes, and salt.
- Step 3
- In a hot pan, warm the carrots briefly, then add the glaze. Toss for 2–3 minutes until well-coated and slightly caramelised.
- Step 4
- Mix sour cream or cashew butter with harissa paste until smooth.
- Step 5
- Plate the glazed carrots, spoon over or serve with harissa cream, and finish with a sprinkle of mixed seeds.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Looking for a side dish that’s anything but boring? These glazed baby carrots are the perfect balance of sweet, spicy, and creamy – finished with a crunch of toasted seeds for that extra texture. Gently caramelised in a balsamic-honey glaze and served over a dollop of harissa-spiked cream (or a dairy-free cashew twist), this dish is both simple and stunning. Whether you’re serving it at brunch or as part of a cozy dinner spread, it’s a flavour-packed way to make veggies the star of the plate.
Honey Glazed Carrots with Harissa Cream
Email Share on FacebookIngredients
- 100 g baby carrots washed, peeled, and tops trimmed
- 0.5 tsp olive oil
- 0.5 tsp balsamic vinegar
- 0.5 tsp honey or maple syrup
- 0.5 tsp chilli flakes
- Salt to taste
- 1.5 tbsp sour cream or cashew butter
- 0.5 tbsp harissa paste
- 1 tbsp mixed seeds sunflower, pumpkin, sesame
Instructions
- Step 1
- Parboil or steam baby carrots until just tender with a slight bite. Drain and set aside.
- Step 2
- In a small bowl, mix olive oil, balsamic vinegar, honey, chilli flakes, and salt.
- Step 3
- In a hot pan, warm the carrots briefly, then add the glaze. Toss for 2–3 minutes until well-coated and slightly caramelised.
- Step 4
- Mix sour cream or cashew butter with harissa paste until smooth.
- Step 5
- Plate the glazed carrots, spoon over or serve with harissa cream, and finish with a sprinkle of mixed seeds.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
