These paleo honey-glazed carrots are a copycat of the carrots served at Charleston's Steakhouse. They are easy to make, sweet, savory, and will become your new favorite side dish!
Course Appetizer, dairy free, gluten free, paleo, Side Dish
Bring 1 or 2 inches of water to a boil in a pot that has a steamer basket or insert.
Add the carrots to the steamer basket. Place over medium-high heat. Then, cover and steam until fork-tender, about 10 - 15 minutes.
Drain the water and transfer the carrots to the pot that had the water.
Reduce heat to medium-low. Add the butter, honey, and coconut palm sugar.
Cook until a glaze coats the carrots, about 5 minutes, stirring occasionally.
Stir in the steak seasoning and lemon juice. Taste and add sea salt and pepper if needed.
Notes
Be careful not to over-cook the carrots or they will turn out mushy! Cook them until they're just fork-tender.
Leftovers can be stored, covered, in the fridge for 3 to 5 days. To reheat, heat a little oil in a frying pan or pot and heat over medium-low. Add the carrots and saute until heated through.