Honey & Soy Glazed Carrots – Guest Post

Thanks to FaceBook, my wine shop and wine-friendly recipes have been rediscovered by some of the people who helped steer my career ship in this direction.  Here’s a great side dish from my old friend “Sunny” Heyer – it brings the earthy tang of carrots along with a little sweetness to your chosen main course.

Adapted from Food & Wine, Oct. 2009

Honey and Soy Glazed Carrots
2 Lbs carrots, peeled and cut into 2 1/2 inch strips
2 Tbsp unsalted butter
2 Tbsp soy sauce
2 Tbsp honey

1.  Bring large saucepan of salted water to a boil.  Add the carrots and cook until tender, about 8 minutes.  Drain.

2.  In a large skillet, melt the butter.  Stir in carrots AND soy sauce and cook over high heat until the carrots are browned in spots, about 2-3 minutes depending on the BTUs of your stove.  Stir in the honey and cook until the carrots are glazed.  About 2 minutes.

I found it took a little longer to glaze nicely but I wasn’t in a hurry . .. when the carrots were glazed, I tasted and added more honey and sprinkled toated sesame seeds on top.  Served with a nice fluffy rice (bet you thought I was going to say rabbit!) and boneless pork chops piccata.  I love anything with capers and the pork chops picatta were wonderful with this . . .  just pan saute in canola oil, and salt and pepper to taste.  When the chops are nicely browned on both sides, remove from the pan, add butter, lemon juice and a little white wine to reduce  . . . add the capers until nice and frothy, then added the pork chops on a low heat to cook just a little more . . . Serve on a warm platter and you’re good to go !!

PS, love reading your posts. . .
Best, Sunny

Recommended Wine Pairing
To maximize the wine pairing, think about a wine with a little sweetness (or a high level of ripeness) or one with some earthy minerality.  If paired with anything “picatta” (such as the pork chops recommended here, or my old favorite chicken picatta) you’ll find the highest satisfaction comes from a wine that reflects the tanginess of the white wine and lemon sauce, one that can stand up to the salty capers. Such a wine can be found in a cool-climate Sauvignon Blanc, though I think a dry (or off-dry) Riesling or other aromatic white (even an unoaked Chardonnay) would prove less prone to demand the center stage. Good bets – whites from the Loire, Alsace, Germany, Austria, or New Zealand.


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