Glazed Carrots with Red Kampot Pepper

Best pepper to use: Red Kampot Pepper
Servings: 4 servings
Total cooking time: 25 minutes
Best for: holiday meals, roast chicken dinners, pork chops, weeknight sides, vegetarian meals

Glazed carrots are simple, but Red Kampot Pepper makes them taste more complete. The carrots bring natural sweetness, the butter and honey create a glossy glaze, and the pepper adds warmth and a gentle aromatic finish.

This is a great side dish for roast chicken, pork chops, steak, BBQ ribs, or holiday meals. It is also one of the easiest ways to show how Red Kampot Pepper works with naturally sweet ingredients.

The pepper should be added near the end of cooking so the aroma stays fresh and does not disappear into the glaze.

Ingredients

• 1 lb carrots, peeled and sliced diagonally

• 2 tablespoons butter

• 1 tablespoon honey or maple syrup

• ½ teaspoon freshly cracked Red Kampot Pepper

• ½ teaspoon salt

• 2 tablespoons water

• 1 teaspoon lemon juice, optional

• 1 tablespoon chopped parsley, optional

• Extra Red Kampot Pepper for finishing

Instructions

1. Prepare the carrots

Peel the carrots and slice them diagonally into even pieces.

Try to keep the pieces similar in size so they cook evenly.

2. Start the glaze

Place the carrots in a large skillet with butter, honey or maple syrup, salt, and water.

Cover the skillet and cook over medium heat for 8–10 minutes, or until the carrots begin to soften.

The water helps steam the carrots first, while the butter and honey begin forming the glaze.

3. Reduce the glaze

Remove the lid and continue cooking for another 5–7 minutes, stirring often.

As the liquid reduces, the carrots will become glossy and lightly coated.

If the pan looks dry before the carrots are tender, add a small splash of water.

4. Add Red Kampot Pepper

When the carrots are tender and the glaze has thickened, add the freshly cracked Red Kampot Pepper.

Stir well so the pepper blends into the butter and honey glaze.

Adding the pepper near the end keeps the flavor warm, fresh, and aromatic.

5. Finish and serve

Add lemon juice if you want a brighter finish.

Garnish with parsley and another tiny crack of Red Kampot Pepper before serving.

Serve warm.

Cooking notes

Slice evenly: This helps the carrots cook at the same speed.

Add pepper near the end: Red Kampot Pepper has a beautiful aroma, and adding it late helps preserve that flavor.

Use honey or maple syrup: Both work well. Honey gives a floral sweetness, while maple syrup gives a deeper, richer flavor.

Do not overcook: The carrots should be tender but not mushy.

Add lemon if needed: A small squeeze of lemon balances the sweetness and makes the dish brighter.

Recommended pairings

Roast chicken with Red Kampot Pepper
BBQ ribs
Pork chops
Steak
Turkey
Roasted squash
Mashed potatoes
Holiday meals