honey glazed carrots and beets

tomatoes beets

During the csa roundup I told you this one was a winner.  I said that for a few different reasons.  First, it tasted great.  Second, it was a twist on a favorite dish my mom makes time after time.  Third, after speaking of my (and J’s) dislike of beets, this is a dish where I could eat them again and again and not get tired of them.  And lastly, it’s so easy to make.

The honey adds a great sweetness to this dish and really complements the carrots and the beets.  I made sure to add some spicy elements to balance out that sweetness though.  This makes a great side dish to any meal.

Honey Glazed Carrots and Beets
(serves 2)

1 tbs coconut oil
2 cloves garlic, diced
1 jalapeno pepper, diced
1 large beet, julienned
3-4 carrots, julienned
2 tbs honey
1 tsp chilli powder
1/2 cup water

In a saute pan, on medium heat, melt coconut oil.  Add garlic and pepper and cook for 1-2 minutes.  Add beets and carrots.  Add honey and chilli powder.  Allow honey to melt and mix to equally coat all the vegetables with the seasoning and honey.  Cook for 2 minutes, then lower heat to low and add water.  The water will create steam that will allow for the carrots and beets to continue cooking.  Continue to cook until the carrots are soft, approximately 5-10 more minutes (the thicker the vegetables are cut, the longer the cooking will take).


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