Glazed Carrots and Leeks

Brighten up your table with this stunning recipe for Glazed Carrots and Leeks, a side dish that balances vibrant flavors with a touch of sweetness. Tender carrot sticks and delicate rounds of leeks are gently sautéed in butter, then simmered in a flavorful vegetable stock. A drizzle of honey transforms the cooking liquid into a rich, glossy glaze that clings to every piece. Seasoned with just the right amount of salt and pepper and finished with a sprinkle of fresh parsley, this quick and easy vegetable medley is ready in under 30 minutes. Perfect as a side for roasted meats, fish, or plant-based main dishes, this crowd-pleaser is as visually appealing as it is delicious.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams carrots
• 2 medium leeks
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 120 milliliters vegetable stock
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel the carrots and trim the ends. Cut them into evenly sized sticks about 2 inches long and 1/4 inch thick.

Step 2

Trim the leeks by removing the dark green tops and root ends. Slice the remaining white and light green parts into 1/4-inch thick rounds. Rinse thoroughly under running water to remove any grit.

Step 3

In a large skillet, melt the butter over medium heat.

Step 4

Add the carrots to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften.

Step 5

Add the leeks to the skillet and continue to cook for another 3 minutes, stirring gently to avoid breaking up the leek slices.

Step 6

Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let cook for 10 minutes, or until the vegetables are tender.

Step 7

Uncover the skillet and stir in the honey, salt, and black pepper. Increase the heat to medium-high and cook, stirring frequently, until the liquid reduces into a glossy glaze that coats the vegetables, about 5 minutes.

Step 8

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 9

Transfer the glazed carrots and leeks to a serving dish. Sprinkle with freshly chopped parsley for garnish.

Step 10

Serve warm as a side dish to complement roasted meats, fish, or vegetarian mains.

Nutrition Facts

Serving size	917.4 grams (917.4g)

Amount per serving	% Daily Value*
Calories	811

Total Fat 39.00g	50%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 0.90g
Cholesterol 93mg	31%
Sodium 3042mg	132%
Total Carbohydrate 119.30g	43%
Dietary Fiber 19.50g	70%
Total Sugars 67.80g
Protein 10.50g	21%

Vitamin D 0IU	0%
Calcium 332mg	26%
Iron 8mg	43%
Potassium 2327mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 4.8%

Carbs: 54.8%