Instant Pot Honey Roasted Carrots Recipes
HONEY-ROASTED CARROTS RECIPE BY TASTY
Here's what you need: whole carrots, butter, honey, salt, pepper
Provided by Camille Bergerson
Categories Sides
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF (200ºC).
- In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
- Bake for 25-30 minutes.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams
INSTANT POT HONEY ROASTED CARROTS
The most flavorful carrots you'll probably ever try, and the best part is that making them in the Instant Pot is super easy and makes them extra tender!
Provided by Jonathan Melendez
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the carrots on top of the rack. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 2 minutes, and then quick release the pressure inside.
- Carefully open the lid and set the carrots aside. Discard the water in the inner pot, dry with a clean kitchen towel and set to sauté. Once hot, add in the butter and the cooked carrots. Sprinkle in the brown sugar, honey, salt, pepper and crushed red pepper flakes. Sauté for 2 minutes until the sugar melts and the carrots are fully coated. Serve immediately with a sprinkle of fresh parsley and Za'atar seasoning, if using.
Nutrition Facts : Calories 135.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 496.1, Carbohydrate 25, Fiber 4.3, Sugar 17.4, Protein 1.5
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- Put 2 cups of water into the instant pot and place in the carrot. Seal the lid and cook on high pressure for 8-10 minutes for regular carrots or about 5 minutes for baby carrots. After the timer beeps do a quick-release of the pressure - be careful of the steam.
- Gently take out your steamed carrot and put them on a plate.Now Take the bowl from the instant pot (careful it is hot) and tip out the water - rinse and dry. Then put back into the instant pot.
- Turn the instant pot back onto saute and add in 1-2 tbsp unsalted butter and 1 tablespoon honey. Mix them well and then add back the carrots to the dish. Stir gently so that the honey glaze nicely covers the carrots. You can then season with salt and pepper. To make it look really shiny you could also drizzle about 1 teaspoon of olive oil over the carrots.We like to make the dish look extra nice- and to do that we finely dice some fresh parsley (could also be thyme)and sprinkle it over the top and that finishes of nicely the instant pot glazed carrot.
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- Place 1 cup of water in the bottom of the Instant Pot. Add trivet on top. Place carrots on trivet (it's OK if some fall through).
- Put lid on Instant Pot and turn valve to 'sealing'. Cook on manual high pressure (or 'pressure cook') for 2 minutes.
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- Cut carrots (or use pre-cut carrots if you wish) into fairly large pieces (I cut mine on an angle - see photos). Add them to your Instant Pot, along with the water.
- Close the lid, set the valve on "sealing", and cook on high pressure for 2-3 minutes. If you like softer carrots and/or are using large carrots, I suggest cooking them for 3 minutes. If you prefer crisper carrots or are using smaller carrots (e.g. baby cut carrots that look fairly thin), cook for 2 minutes.
- It will take about 10 minutes for the Instant Pot to come up to pressure. Once the countdown has finished, carefully do a quick pressure release. Take the lid off as soon as it's done (or carrots will continue cooking), and take the insert out and carefully discard the water (leave carrots in the insert).
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