Honey glazed carrots on brioche
If it looks a bit like hotdog, but it’s actually honey glazed carrots on brioche, does that make it hot bunnies…?
Ingredients
Honey glazed carrots
- 4 carrots
- ½ lime
- 100 gr butter
- 1 tbsp gochujang
- 1 tbsp honey
- olive oil
Cole slaw
- 100 gr sliced cabbage mix (white, purple and carrots)
- 3 tbsp mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- 1 tbsp honey
- salt & pepper
Buns
- 4 brioche buns
Finish
- 2 sprigs of parsley
- 1 sprig of dill
- 1 tbsp fried onions
Instructions
Honey glazed carrots
- Peel the carrots and slice them in half lengthwise.
- Heat some olive oil and bake the carrots turning them around regularly.
- Shortly before they're soft enough, add the butter, gochujang, honey and juice of half a lime. Mix it all up in the pan and bake some more while continuously covering the carrots with the honey glaze. Make sure they don't burn to avoid bitterness (and health issues).
Cole slaw
- Mix up all the ingredients for the cole slaw dressing and mix the dressing through the cabbage mix.
Buns
- Slice the brioche buns in half and put them sliced side down in a dry pan to toast them a bit. If you like, you can also use a paper towel to create a very thin layer of honey glaze in the pan and bake the buns in that (but a really thin layer because you still want the toast effect, so don't let them swim or fry in it).
Serve
- Put some cole slaw on each bun, add two half honey glazed carrots and top with the parsley, dill and fried onions.