Hoisin Pan-Roasted Glazed Carrots

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Serves: 4


1 pound medium carrots (I like to use the whole carrots with their tops)

1 ½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp water

1 Tbsp hoisin sauce

1 ½ tsp Flying Olive Maple Balsamic

½ tsp kosher salt


Cut all but 2 inches off the tops of the carrots. Holding the top like a handle, peel the carrots. Trim the top down to 1”. (If using “regular” carrots, peel and cut in half lengthwise).

Heat a large cast-iron skillet over medium-high heat. Add the Flying Olive Butter Extra Virgin Olive Oil and swirl to coat the pan. Add the carrots in a single layer. Cook, without stirring, for 5 minutes. Turn the carrots over and stir for another 5 minutes without stirring.

Mix the water, hoisin sauce, Flying Olive Maple Balsamic, and kosher salt in a small dish. Add the mixture to the pan. Cook 1minute, stirring, to glaze the carrots. Serve.

Submitted by Barb L.