Honey-Glazed Carrots with Thyme and Brown Butter
Ingredients
- 1½ poundscarrots
- 3 tablespoonbutter
- 2 tablespoonhoney
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
Method
- 01
Peel and cut carrots into 2-inch rounds or diagonal slices about 1/4 inch thick, so they cook evenly.
- 02
Bring a large pot of salted water to a boil and add carrots. Simmer for 5–7 minutes until just tender but still slightly firm when pierced with a fork. Drain well.
- 03
Return the empty pot to medium heat and add butter. Let it melt and foam, swirling occasionally for 3–4 minutes until it turns nutty and brown; watch it does not burn.
- 04
Add drained carrots back to the pot along with honey and thyme sprigs. Toss gently to coat, cooking for 2–3 minutes until the carrots are warm and glossy.
- 05
Season with salt and black pepper to taste. Remove thyme sprigs and serve hot.
Spice Tips
For warmth, add a pinch of cayenne or smoked paprika to the brown butter. A squeeze of fresh lemon juice at the end brightens the sweetness.
If you prefer a deeper glaze, simmer the carrots and sauce together for another minute. Leftovers reheat beautifully on the stovetop with a splash of water.