Honey-Glazed Carrots with Thyme and Butter
Ingredients
- 1½ poundscarrots
- 3 tablespoonbutter
- 2 tablespoonhoney
- 3 sprigsfresh thyme
- ·salt
- ·black pepper
Prep
No prep needed — jump straight to the method.
Method
- 01
Cut carrots into 1/4-inch-thick rounds or bias slices (about 2 inches long). If some carrots are very thick, halve them lengthwise first so pieces cook evenly.
- 02
Melt 3 tablespoons butter in a large skillet over medium-high heat.
- 03
Add carrots and cook for 3 minutes, stirring occasionally, until they begin to soften and caramelize at the edges.
- 04
Pour in 2 tablespoons honey and add 3 sprigs fresh thyme. Season with a pinch of salt and black pepper.
- 05
Cover the skillet, reduce heat to medium, and cook for 8 to 10 minutes, stirring once or twice, until carrots are tender and the glaze is syrupy and coats each piece.
- 06
Remove thyme sprigs, taste for seasoning, and adjust if needed. Serve warm.
Spice Tips
For depth, add 1/4 teaspoon smoked paprika or a tiny pinch of nutmeg to the skillet with the honey. A squeeze of fresh lemon juice at the end brightens the sweetness; try 1/2 teaspoon lemon zest if you have it on hand.
Tastes even better made a few hours ahead—reheat gently in a covered skillet over low heat. Pairs well with roasted chicken, pork chops, or a simple grain like rice.