Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.
But today ‘da glaze is saved for ‘da carrots. Ta-’da.
It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.
Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.
A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.
It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.
Sweet Carrots with Tarragon
- 1 pound baby carrots
- 4 tablespoons butter
- 1 tablespoon honey or agave
- 2 tablespoon tarragon leaves
- kosher salt and freshly ground black pepper
- 2 teaspoons orange zest
- In a double boiler or microwave safe bowl, steam carrots for 5-7 minutes or until fork tender.
- In a saucepan, melt butter. Add honey or agave and mix well. Add carrots and tarragon and cook for 2-3 minutes until flavors meld. Season with salt, pepper and orange zest and serve.
Carrots are intrinsically linked to Easter, but so are eggs, pastels and those rascally rabbitized bunnies. Check out what else is hopping along our bunny trail.
CARROT-ISH INSPIRED FAVES
The BEST Carrot Cake
There’s no being humble about it when you’re touting you’ve just created anything that’s called, THE BEST. But I’m thinking this recipe is totally going to live up to it’s name. I’ll be adding raisins and nuts, because I’m crazy that way. Recipe here.
EGG INSPIRED FAVES
You’ve heard it all before, but it’s true! Spring is all about rejuvenation. And nothing says re-birth like the quintissential egg, in all of it’s glorious forms, but especially when there’s a hint of the devil to spice things up.
Bacon Ranch Deviled Eggs
Creamy centers spiked with America’s favorite condiment and then kicked up with bits of salty bacon? Yep. I’m pretty sure these babies won’t have any trouble finding a face to feed. Recipe here.
PASTEL INSPIRED FAVES
These soft, calming hues leave us dreaming of fragrant blooms, open windows and Easter egg hunts. And of course, taking selfie’s of ourselves every step of the way. These colors have totally put a spring in our step.
Pastel Swirl Cake
Blending from one color to the next, this pasteled, ombre frosted cake will take us straight from Easter to days at the beach in one swift slice. Recipe here.
BUNNY INSPIRED FAVES
These cottontail-themed goods take us back to the days of Peter Rabbit and no furry critters were ever harmed in the making.
Bunny Surprise Cake
Those retro plastic Easter eggs aren’t the only thing that has a surprise inside. Check out this cake! How’d they do that? Recipe here.
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