I don’t know whether you have eaten at Bob’s Steak and Chophouse, but if you have, then you will surely remember their gigantic glazed carrot. It melts in your mouth, is buttery sweet, and goes well with any heavy steak dinner. I love this recipe because it’s stupidly simple and still feels fancy, like you’ve brought a piece of steakhouse home with you. The best part is that you need just a few things, and you make Bob’s Steak and Chophouse Carrot just like that.

What is Bob’s Steak and Chophouse Carrot?

The Bob’s Steak and Chophouse Carrot is one of Bob’s signature sides, especially when served along with their stellar steaks. Instead of a heap of vegetables, you have just the one huge carrot, cooked tenderly, and then glazed with butter-brown sugar. The result is an almost melt-in-the-mouth, sweet-and-savory bite that cuts just right with any juicy steak.

Ingredients

Main

4 large carrots (peeled, trimmed, and cut in half if too long)

Glaze

4 tbsp unsalted butter
3 tbsp brown sugar
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
Pinch of cinnamon (optional)

Instructions

The carrots were cleaned. They were scrubbed, peeled, and trimmed. Long carrots could have been left whole, while the shorter ones were cut in half.
The carrots were boiled whole in salted water. Carrots were pierced by a fork for tenderness after being simmered for 10 to 12 minutes. Drainage followed.
The butter was melted in a skillet over moderate heat, and then sugar, honey, salt, pepper, and cinnamon (if you like) were stirred in and brought to a simmer.
The carrots were glazed by coating them in the glaze and working the glaze in for an additional 3 to 4 minutes until glossy and well-coated.
Serve hot. Carrots were beautifully served as a side dish with steak, chicken, or even just by themselves.

Storage Tips

Storing leftovers in an airtight container within the fridge would keep them good for three days.
Reheat in a skillet with a splash of water or butter to return some life to the glaze.
Freezing would not be recommended as carrots can lose texture.

Serving Suggestions

Serve alongside here steaks, roasted chickens, or even pork chops.
Great with mashed potatoes and a salad for a balanced meal.
Time for the fun ones; throw them on the holiday table as an excellent, fancy restaurant side.

Pro Tips & Variations

Maple syrup replaces the honey for a more robust taste.
Fresh parsley, sprinkled on top, offers some contrast against the vibrant orange.
A little dust of chili flakes gives this dish a sweetish-spicy note.

FAQs

1. Do I really need big carrots like Bob’s uses?

If jumbo carrots are unavailable, use large ones and follow the same preparation.

2. Can this be made less sweet?

Yes, cut down on the brown sugar and honey in half, and a lighter glaze it will be.

3. Is it vegetarian-friendly, Bob’s Steak and Chophouse Carrot?

Yes, with butter. Use plant-based butter to be vegan.

4. Do I roast the carrot instead of boiling it?

Sure–roast at 400 degrees for 25 to 30 minutes, then add the glaze to the skillet.

Try It!

Making Bob’s Steak and Chophouse Carrot at home is easier than imagined, bringing that steakhouse feel into your kitchen. Sweet and buttery, it is the perfect side dish to impress either family or guests. This dish should be tried just once, and it is guaranteed to be on your dinner table very often thereafter.