Description
This recipe features tender baby carrots cooked in a pressure cooker, seasoned with olive oil, garlic, and a hint of sweetness from honey.
Ingredients
Scale
- 1 package baby carrots
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon lemon flaked salt
Instructions
- Preheat your oven if you want a little extra roast finish, 400°F works good but you can skip if you wanna keep it simple.
- Mix carrots and seasonings in a large bowl. Olive oil, kosher salt, and black pepper get those babies coated well.
- Stir in melted butter, minced garlic, and honey so every carrot is dripping with flavor.
- For the pressure cooker, dump the mix into the insert, spreading evenly. No crowding or mushy ends.
- Seal the lid tightly, watch for the float valve to pop up as pressure builds.
- Set pressure on high for 3-4 minutes. This short time is all it takes to get that tender pull without squishing the carrots.
- Quick release the pressure carefully when time’s up so you keep those tender pieces intact.
- Optional roast step: Spread the cooked carrots on a baking sheet, sprinkle with lemon flaked salt, roast 5-10 minutes at 400°F to caramelize edges. It’s extra but kinda worth it!
Notes
- For a different flavor, try adding fresh herbs like thyme or parsley before serving.
- If you prefer a sweeter taste, adjust the amount of honey according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetable Side Dish
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg