Tag Archives: carrots

Ina Garten’s Sauteed Carrots

 In our last CSA box from Hopkins Farms, David threw in a bag of baby carrots, and I needed to come up with something easy to get them on our plates last week.  I knew my girl Ina Garten would have something to say about them, and I promptly found her recipe for sauteed carrots.  Minimal ingredients and simple prep.  I was sold, and you will be, too.  In the words of Ina herself, these are “JUST FABULOUS!”

 Ina Garten's Herbed Sauteed Carrots - oysters and pearls

We couldn’t get enough of these carrots!  This recipe will be one I use forever and ever, Amen.

Ina Garten’s Sauteed Carrots Recipe


– 1 bag baby carrots
– 2 tablespoons unsalted butter (if on Whole30, use ghee)
– salt & pepper
– 1.5 tablespoons chopped fresh herbs (Ina recommends dill and parsley, but I think rosemary would be delicious, too!) OR just give it a few shakes of dried dill weed if you’re in a hurry.


Place baby carrots (or 6 cups peeled and cut whole carrots) in a saute pan and barely cover with water (about 1/3 to 1/2 cup).  Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.  Add the butter and continue to saute until the water has evaporated and the carrots are coated with butter.  Remove from heat, toss with herbs, salt and pepper to taste, and serve immediately.


But seriously, this carrot recipe is a real winner.  Write it down.  Right meow.

Until Next Time - oysters and pearls

Honey Bourbon Glazed Carrots

This recipe is closely tied to yesterday’s recipe for the New York Times kale salad, as in we ate them at the same time and I made them the same night.  And also in that they are both really, really good tasting.

Steak Night with NY Times Kale Salad and Honey Bourbon Glazed Carrots | Oysters & Pearls

Last Friday, instead of going out to eat, per usual, Wheat and I came home, cooked a big ole ribeye from Jones Country Meats, and I whipped up a kale salad and these honey bourbon glazed carrots.  The carrots came in our Harvest Moon CSA box, and were organic, locally grown, and super fresh and delicious.  We have honey on our hands (a tiny amount from the wild hive we moved) that I wanted to use in a recipe, in particular on these carrots, and we had bourbon.  A quick Pinterest search led me to a recipe on So Let’s Hang Out that was just right.

Honey Bourbon Glazed Carrots | Oysters & Pearls

Honey Bourbon Glazed Carrots
by So Let’s Hang Out blog 

– 8 or 9 large carrots
– 2 tablespoons olive oil
– 3 tablespoons bourbon (precisely a mini bottle from behind the liquor store counter, you’re welcome for that tidbit)
– juice from 1 small lemon (I used 1/4 cup Meyer lemon juice)
– 1 tablespoon raw honey
– salt, pepper, & granulated garlic, to taste
– fresh rosemary, finely chopped (to taste)


Preheat your oven to 400 degrees.  Wash your carrots and peel, if desired.  Chop carrots up into “management sticks,” and put them in a mixing bowl.  In a measuring cup (I almost always mix up dressing in a measuring cup because you can measure ingredients while only using one dish, plus it has a spout for easier pouring), whisk together olive oil, bourbon, lemon juice, and honey.  Add honey bourbon mixture to the carrots and toss well.  Arrange carrots on a baking sheet in a flat layer, avoiding having them overlap each other.  Sprinkle liberally with Kosher salt, freshly grated black pepper, garlic powder, and freshly chopped rosemary.  Roast for 20 minutes.

Author’s serving suggestions: Serve as a side dish, snack, or toss in a salad.

Honey Bourbon Glazed Carrots with Rosemary | Oysters & Pearls

We chose to serve as a side dish.  And a delicious side dish it was.

Honey Bourbon Glazed Carrots Recipe | Oysters & Pearls

They caramelized just perfectly, and the only thing I might do differently next time would be to add more honey!  Because mo bees, mo honey.

Ribeye Steak and Honey Bourbon Glazed Carrots | Oysters & Pearls

Doesn’t this sort of make you respect carrots more?  They certainly don’t get the credit they deserve.  They really stand out in this recipe, which is perfect for all your spring time soirees.

Ribeyes with Honey Bourbon Glazed Carrots and NY Times Kale Salad | Oysters & Pearls

Got any other good carrots recipes?  Tis the season!

Until Next Time

BBQ Chicken Salad

Today’s post is a short and sweet one, folks!

This is a post that I’ve been saving for a rainy day.  Or a sunny one.  But I threw this BBQ chicken salad together with a chicken that Wheat smoked a couple weeks ago, and it was absolutely delicious.

Smoked Chicken Chicken Salad Recipe | Oysters & Pearls

BBQ Chicken Salad Recipe


– 1 whole smoked chicken, meat picked from bones (can substitute a rotisserie chicken)
– enough mayo to get things moving
– 2 or 3 stalks celery, chopped
– 1 carrot, chopped finely
– 2 tablespoons or so whole grain mustard
– 2 tablespoons or so of Ole Ray’s Blackberry Wine BBQ and Cooking Sauce
– salt and pepper to taste


Mix everything together and taste as you go, adjusting measurements as necessary.  Refrigerate for at least two hours prior to serving to allow flavors to marry.

Ole Ray's Blackberry Wine Barbeque & Cooking Sauce | Oysters & Pearls

If you’ve never had Ole Ray’s Blackberry Wine BBQ and Cooking Sauce, you are missing out, my friends.  This stuff is the jam on BBQ (obvi), ribs, burgers, sausage, eggs, sandwiches, as a meat marinade, and as an addition to chicken salad.  Bainbridge locals can purchase it at Jones’ Meats in Climax; everyone else can find it on Amazon.  My family officially purchases it by the gallon now.

Smoked Chicken Salad | Oysters & Pearls

I like to eat this chunky BBQ chicken salad with a fork, on a sandwich, or with some carrot and celery sticks to feel a little lighter.  It’s totally different than my favorite Spring Break Chicken Salad (which I’m getting a hankering for now that it’s warming up), but a nice, smoky change indeed.

Until Next Time