Honey-Glazed Carrots with Thyme and Crispy Shallots
Ingredients
- 1½ poundscarrots
- 3shallots
- 2 tablespoonunsalted butter
- 2 tablespoonhoney
- ·fresh thyme
- ½ cupvegetable broth
- ·salt
- ·black pepper
Prep
- 01
Scrub and trim carrots, then cut them into 1/4-inch-thick rounds or 2-inch batons.
- 02
Slice 3 shallots into thin rings.
Method
- 01
Heat butter in a large skillet over medium-high heat. Once foaming, add shallots and cook for 2–3 minutes, stirring often, until golden and crispy. Transfer to a small plate.
- 02
In the same skillet, add carrots and stir to coat with the remaining butter. Cook for 2 minutes without moving them, letting them char slightly.
- 03
Pour in broth and add 2–3 sprigs of thyme. Bring to a simmer, then reduce heat to medium and cook uncovered for 10–12 minutes, stirring once halfway, until carrots are tender and the liquid reduces.
- 04
Drizzle in honey and stir gently. Cook 1 more minute until the glaze coats the carrots. Season with salt and pepper to taste.
- 05
Top with the crispy shallots and a pinch of fresh thyme leaves. Serve warm.
Spice Tips
For warmth, finish with a pinch of smoked paprika or ground cumin. A squeeze of fresh lemon juice brightens the honey glaze. Add a small pinch of cayenne if you want gentle heat.
Carrots can be prepped up to 4 hours ahead and stored in the fridge. This pairs beautifully with roasted chicken or alongside creamy polenta.