Honey-Dijon Carrots with Hazelnuts
This simple side packs a big flavor punch thanks to hazelnuts, Dijon mustard and a touch of honey. For a pretty presentation, use small carrots and leave about 1 inch (2.5 cm) of the tops attached—but if your carrots are more than about 1/2 inch (12 mm) thick, you’ll need to cut them in half lengthwise to ensure that they cook evenly. The recipe calls for European-style butter, which has a higher butterfat content and lends extra richness to the dish, but you can substitute regular butter if you like.
Ingredients
- 5 Tbs. (2 1/2 oz./75 g) unsalted European-style butter
- 1 Tbs. Dijon mustard
- 1 tsp. honey
- 2 lb. (1 kg) carrots, peeled, trimmed and halved lengthwise if more than 1/2 inch (12 mm) thick
- Kosher salt and freshly ground pepper
- 1 cup (5 oz./155 g) hazelnuts, toasted, skinned and coarsely chopped
- Fresh thyme leaves and sprigs for garnish
Directions
In a large fry pan over medium heat, melt the butter. Add the mustard, honey and 1/4 cup (2 fl. oz./60 ml) water and whisk to combine.
Add the carrots, increase the heat to medium-high and bring to a vigorous simmer, then cover and cook until fork-tender, about 15 minutes. Uncover and continue to cook until the liquid has reduced to a glaze, about 3 minutes. Season to taste with salt and pepper.
Transfer the carrots to a serving platter. Sprinkle with the hazelnuts and thyme and serve immediately. Serves 6.
Williams Sonoma Test Kitchen