Jacksonville Inn Carrots

From Jacksonville Inn in Jacksonville, Oregon

The flavors of this carrot dish from the Jacksonville Inn blend together in a beautiful and unexpected way.


  • 4 large carrots, peeled
  • 2 Tbs honey 
  • 1 Tbs frozen apple juice concentrate
  • 3 Tbs minced fresh parsley
  • 1/4 cup toasted hazelnuts, finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup clarified butter


Cut carrots in half and steam until tender but firm, 7 to 10 minutes. Cool slightly and grate into a bowl. Add the honey, apple juice concentrate, parsley, nuts, garlic powder, nutmeg, salt and pepper. Stir to combine. Heat the butter in a large skillet and saute carrot mixture until heated through.

Filed in: Side, Vegetables