Guest & Goodies
Contact Us


Prep Time: 30 Minutes
Yields: 6–8 Servings

Carrots may be commonplace at the dinner table, but the contrast of sweet honey and crisp mint transforms this everyday vegetable into a sumptuous side dish.

3 cups diagonally sliced carrots
3 tbsps honey
3 tbsps chopped mint
3 tbsps butter
3 slices cooked bacon, crumbled
pinch of cinnamon
pinch of nutmeg
½ ounce brandy
sprig of mint (optional)

In a 1-quart saucepan, poach carrots in lightly-salted water 6–8 minutes or until tender. Remove from heat, strain, reserve ½ cup of poaching liquid and set aside. Cool carrots under cold running water. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Blend in honey. If mixture becomes too thick, add 2 or more tablespoons of poaching liquid. Stir in bacon, cinnamon and nutmeg. Once blended, remove from heat and pour in brandy. NOTE: When pouring brandy into a hot pan, remove it from any open flame, as it may flare up for 10–15 seconds before extinguishing itself. Stir well, then add mint and carrots. Toss gently until glazed. Continue to cook until thoroughly heated. Place in a serving bowl and garnish with a sprig of fresh mint if desired.
















Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295