Sliced Carrots cooked simply in a cast iron pan. The prep for this recipe takes just 10 minutes. Start on the stovetop, then finish in the oven for perfectly cooked honey glazed carrots.
This is a sponsored post for Del Monte. Thanks to all the companies, and readers, who help support Cravings of a Lunatic. My family, and I, thank you.
If you follow my blog regularly you know I love carrots. They are by far my favourite vegetable. I could eat them non-stop every single day, all day long. That’s how much I love them.
With Easter fast approaching I’m planning my holiday menu now. One thing that is always on the menu for Easter, and ALL other holidays is carrots. Usually multiple recipes.
Cooking Easter dinner is a pure joy, but with age comes wisdom. I pick my battles when it comes to time management for holiday dinners. Using canned vegetables is the perfect solution.
You save time, and the vegetables are picked at the height of freshness. For someone like me that matters. I live in Ontario. Fresh carrots are no longer fresh by the time they reach us.
So I grab my tried and trusted Del Monte vegetables. I always grab carrots, and corn. Those two vegetables have been on every single holiday table we’ve ever had. No joke.
When Del Monte asked if I wanted to put my own twist on one of their 10 Minute Wow Recipes I said yes. It’s a company I dig so I knew I would have fun working on this project.
This recipe takes 10 minutes to prep and approximately 25 minutes to cook. It’s simple to put together and everything is done is one pan which is always helpful. Less dishes. Score!
Controlling your prep time is the key to success for holiday planning. You’re going to be juggling so many balls in the air so reducing prep time is key.
I’ve been cooking holiday dinners since I was 15 years old. My Mom passed away when I was a teenager so we learned how to cook holiday meals at a young age.
After more than 30 years of cooking Easter and other holiday dinners I’ve learned a thing or two. Control the things you can, let go of the things you can’t. That’s solid advice right there.
I’ve also learned to be careful where you seat people, control the alcohol before dinner begins, and always make sure you have back up dishes in case extra people show up.
Another tip is to put your Easter outfit on your bed in the morning. You’ll end up serving dinner in jammies but it’s nice to know you at least tried to dress up. Plus jammies rule!
Craving more Easter Recipes? Check these out:
- Sirloin Roast
- Smashed Potatoes with Onions and Garlic
- Chocolate Hot Cross Buns
- Balsamic Roasted Baby Carrots
- Slow Cooker Garlic Mashed Potatoes
- Creme Egg Brownies
- Lemon Roasted Fingerling Potatoes
- Chocolate Marshmallow Bars
Places to stalk Cravings of a Lunatic!
Preheat oven to 400 degrees F.
Melt butter in cast iron pan over medium-high heat. Toss the onions in the pan and cook for about 5 minutes, stirring occasionally. The onions should be translucent after about 5 minutes.
Add the stock to the pan, cook over medium-heat for about 3 minutes. Toss the carrots in the pan, stir, then drizzle with 1/4 cup honey. Add salt and pepper.
Carefully place the cast iron pan in the preheated 400 degree F oven. Cook for 25 to 30 minutes.
Drizzle another tablespoon of honey over top of the carrots, then stir.
Transfer to a large serving bowl. Add garnish.
Serve with a big old carrot loving smile!
If you can't or don't use butter you can substitute olive oil for it.
For any adult only dinner I highly recommend substituting the stock with bourbon. Bourbon Glazed Carrots cook the same way and taste amazing.
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
If you made this recipe considering giving it a star rating or leave a comment!
If you’re looking for more Holiday or Easter recipes be sure to peruse my recipe index. There’s lots of recipe inspiration in there. If you can’t find what you’re looking for you can use the handy dandy search tool on the blog.
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Check back this week for lots of new recipes! If you ever have any questions or concerns feel free to email me.