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Honey Carrots on Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 72 reviews
  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: International
  • Diet: Vegetarian

Description

This Honey Carrots on Toast recipe is a delightful and nutritious combination of tender carrots glazed with honey and aromatic herbs, served on crispy whole grain toast with creamy cottage cheese and crunchy toasted pumpkin seeds. It’s a quick and easy dish perfect for a wholesome breakfast or light lunch, offering a harmonious blend of sweet, savory, and earthy flavors with a satisfying texture contrast.

Ingredients

Vegetables & Herbs

  • 2 medium size carrots (about 1 ½ cup)
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Fresh parsley, for garnish

Pantry Items & Spices

  • 1 tbsp olive oil
  • ½ tbsp honey
  • ½ tsp oregano
  • ½ tsp paprika
  • ¼ tsp salt
  • 1 tbsp pumpkin seeds

Dairy & Bread

  • 2 whole grain slices of bread
  • 1 cup cottage cheese

Instructions

  1. Heat the pan: Heat a frying pan over medium heat and add olive oil. Once the oil is hot, reduce the heat to low to gently cook the carrots without burning the oil.
  2. Prepare and cook carrots: Slice the carrots into 2-3 inch pieces and add them to the pan. Sprinkle in oregano, paprika, and salt, then add the fresh rosemary and thyme sprigs. Cook until the carrots are tender, adding a tablespoon of water and covering the pan if needed to speed up cooking.
  3. Glaze carrots with honey: Stir honey into the cooked carrots and cook for another minute so the honey coats them well. Then remove the pan from the heat and set the carrots aside.
  4. Toast pumpkin seeds: In the same pan, add the pumpkin seeds and cook them over medium heat, stirring occasionally until they start to pop and turn golden brown. Once toasted, remove them from the pan and set aside.
  5. Toast the bread: Place the whole grain bread slices in the same pan and toast on both sides until they are golden brown and crispy.
  6. Assemble the toast: Spread a generous layer of cottage cheese on each slice of toasted bread. Top with the honey-glazed carrots, then sprinkle with toasted pumpkin seeds and chopped fresh parsley.
  7. Serve: Optionally drizzle extra honey over the top for added sweetness and serve immediately while warm.

Notes

  • If carrots are not soft enough, add a splash of water and cover the pan to steam them gently without drying out.
  • Use fresh herbs for the best aroma and flavor; dried herbs can be substituted but reduce quantity by half.
  • This recipe can be made vegan by substituting the cottage cheese with a plant-based alternative.
  • Serve with a side salad for a more complete meal.
  • To toast bread evenly, flip it carefully and monitor closely to avoid burning.

Find it online: https://ivysrecipes.com/honey-carrots-on-toast-recipe/