Beer braised carrots with caraway and honey

By Abbey Sharp
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Beer and vegetables!



  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoon honey
  • 1/2 teaspoon caraway seeds
  • 455 grams multi coloured carrots, peeled and cut into uniform pieces
  • 355 milliliters ale or lager beer (the less hops, the more subtle the flavour)
  • Cracked black pepper and sea salt


  1. Heat the butter in a medium saucepan over medium high heat until melted. Add in the honey and caraway and toast for 30 seconds. Then stir in the carrots and stir until they get coated in the butter and honey.
  2. Pour in the beer and simmer over medium heat for about 10-15 minutes until they are tender. Once tender, remove the carrots to a bowl and keep warm. Continue to simmer the beer until it reduces down to a very thick glaze.
  3. Add the carrots back to the glaze and toss until well coated. Season with a pinch each of salt and pepper, to taste.


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