We got some really stunning purple carrots in the box last week. They were thin and tender and really beautiful. I figured the best thing to do with them was to keep them as close to their original state as possible. This recipe would work great with any thin carrots, not necessarily just the purple ones.
Honey Glazed Carrots
1 lb thin, young carrots, slice any carrots thicker than your thumb in half
4 cloves garlic, peeled and whole
1 T olive oil
3 T honey
1 t rosemary
In a lidded skillet or saucepan, arrange the carrots and garlic in a single layer. Add just enough water to cover and simmer over medium-high heat for 10 minutes or until the carrots are fork tender but not falling apart. Remove from heat and remove the carrots and garlic from the water with a slotted spoon. Drain the water, then add the olive oil, honey, and rosemary to the pan. Bring to a bubbly-simmer over medium heat. Add the carrots and cook for about 3-5 minutes or until all the liquid evaporates away. Season with salt and pepper if necessary.