Garlic Buttered Tri – Color Carrots Recipe

Prepare and blanch

Rinse 1 lb tri-color baby carrots under cold water and trim any long stems or blemishes. If carrots are thicker than 1/2 inch at the base, halve them lengthwise so pieces cook evenly. Place carrots in a medium saucepan and add 1 cup water and 1 cup low-sodium chicken or vegetable broth (enough to come about halfway up the carrots).

Bring the liquid to a boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, until carrots are just tender when pierced with a fork, about 8–10 minutes depending on size. Do not overcook; they should still hold shape.

Drain the carrots in a colander, reserving about 2 tablespoons of the cooking liquid. Shake off excess liquid and set carrots aside while you make the garlic butter sauce.

Melt and infuse

In the same (now empty) saucepan or a large skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 3 tablespoons unsalted butter and let it melt, swirling the pan to combine with the oil to raise the butter's smoke point.

Add 3 minced garlic cloves to the melted butter and oil. Sauté, stirring constantly, until fragrant and just beginning to turn golden, about 45–60 seconds. Be careful not to brown the garlic as it will become bitter.

If using, stir in 1 teaspoon honey or maple syrup and the reserved 2 tablespoons cooking liquid to loosen the sauce and add a glossy finish. Continue cooking 15–20 seconds to meld flavors.

Combine and glaze

Return the drained carrots to the skillet with the garlic butter. Toss gently to coat, then cook, stirring occasionally, for 2–3 minutes so the carrots are heated through and glazed with the butter mixture.

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting if needed. Remove from heat.

Stir in 2 tablespoons finely chopped fresh parsley and 1 teaspoon lemon zest (if using) for brightness. Transfer to a serving dish and spoon any remaining garlic butter sauce over the carrots.

Serve hot as a side dish.