Active Time

　　45 minutes

　　Total Time

　　55 minutes

　　Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

　　

Ingredients

8 servings

　　4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved

　　4 tablespoons (1/2 stick) unsalted butter, cut into small cubes

　　1/3 cup fresh orange juice

　　1 tablespoon dark honey, such as buckwheat

　　Kosher salt

　　2 small garlic cloves, finely chopped

　　1 tablespoon finely grated lemon zest

　　2 teaspoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　1/8 teaspoon cayenne pepper

　　

Step 1

Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10–12 minutes.

　　

Step 2

Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.

　　

Step 3

Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8–10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.

　　

Step 4

Transfer carrots to a platter and top with carrot top gremolata.

　　Cooks' note

　　Look for carrots about 1/2"–3/4" in diameter at widest end. Larger carrots can be halved or quartered lengthwise, as needed.