Saffron and Honey-Glazed Carrots with Toasted Hazelnuts

Sides & Salads | 4-6 servings

These jewel-toned carrots, glazed in a saffron and honey reduction, capture the Gold Rush's sweet warmth while saffron's floral notes add unexpected sophistication. Toasted hazelnuts bring a rich earthiness that complements bourbon's oak character, while a squeeze of fresh lemon juice provides the bright lift that ties everything together. It's the kind of side dish that stands on its own as a memorable course.

Ingredients

• 1.5 pounds rainbow carrots, cut into 3-inch pieces
• 1/2 teaspoon saffron threads
• 2 tablespoons hot water
• 3 tablespoons honey
• 2 tablespoons butter
• 1/4 cup hazelnuts, toasted and halved
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• Fleur de sel for finishing

Instructions

1. Bloom saffron in hot water for 5 minutes. Strain, reserving both liquid and threads.
2. Blanch carrots in salted boiling water for 5 minutes until just tender. Drain well.
3. In a large skillet, combine honey, butter, and saffron liquid. Heat over medium until simmering.
4. Add carrots and cook for 4 minutes, tossing gently to coat. Add saffron threads and thyme.
5. Cook another 2 minutes until carrots are glazed and slightly caramelized. Remove from heat.
6. Stir in lemon juice and hazelnuts. Season with salt and pepper. Finish with fleur de sel.