Honey Glazed Herb Carrots

This is a perfect snack for those facing acidity concerns as carrots, being alkaline in nature, can help control digestive juices. Carrots are also very nutritious, light and rich in a variety of minerals and vitamins.


  • Carrots sliced into julienne (sticks): 1 cup
  • White Butter/ Olive Oil (as recommended): ¼ tsp.
  • Palm sugar/ Raw Jaggery/ Raw honey: ¼ tsp.
  • Lime juice: 1 tsp
  • Pink Salt as per taste
  • Pepper as per taste
  • Fresh chopped herbs (dill/parsley): 1 tbsp.


  1. In a medium to small sauce-pan, boil water, once it reaches a rolling boil, add salt and allow it to return to boil.
  2. Add the julienned carrots to this and blanch for 2-3 minutes until softened or ¾ done.
  3. Run the carrots quickly under cold water to stop the cooking process (keep the cooking water for stock making or pulao).
  4. In a medium pan melt the butter/ oil on medium heat. Once hot add the carrots, honey, lime juice, salt, sugar/jaggery/honey and pepper.
  5. Toss quickly till carrots develop a delicate sheen.
  6. Switch off the heat and serve immediately along with any fresh herbs of your choice.

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