Carrots from the Farmers Market are perfect for sautéing as the farm fresh carrots are usually smaller than those store-bought. This size allows for quick stove-top cooking glazed with local honey, also from the market. This recipe tops the cooked carrots with toasted walnuts for added crunch along with a bit of wilted spinach.
Honey Glazed Carrots with Toasted Walnuts
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds small to medium whole carrots
2 tablespoons chopped shallots
1 1/2 teaspoon kosher salt
3 tablespoons honey
2 tablespoons cider vinegar
1/4 cup water
1/2 cup fresh spinach leaves
1/3 cup toasted, salted walnuts, chopped
Peel the carrots, cutting in half lengthwise. In a skillet large enough to hold the carrots in mostly a single layer, melt the butter with the olive oil over medium-high heat. Add the carrots and chopped shallots, sprinkling with the salt. Cook the carrots, stirring occasionally, until they are beginning to soften and take on a bit of browning, about 12 minutes. Stir in the honey and vinegar cooking for 3-5 minutes, stirring occasionally. Add in the water and spinach leaves, cooking until the water has evaporated, with the honey and butter glazing the carrots. Transfer all to a serving platter, topping with the toasted walnuts.
