Pan-Glazed Carrots with Thyme and Butter
Ingredients
- 1½ poundscarrots
- 2 tablespoonsbutter
- ½ cupwater
- 1 tablespoonhoney
- ·fresh thyme
- ·salt
- ·black pepper
Method
- 01
Trim the carrot tops and tails. Peel the carrots, then cut them on a diagonal into 2-inch pieces about 1/2 inch thick.
- 02
Melt butter in a large skillet over medium-high heat. Add the carrot pieces and cook for 3 minutes, stirring occasionally, until they begin to caramelize at the edges.
- 03
Pour in 1/2 cup water and drizzle with 1 tablespoon honey. Scatter 3–4 sprigs of fresh thyme across the pan. Bring to a gentle simmer.
- 04
Cook uncovered for 8–10 minutes, stirring halfway through, until the carrots are fork-tender and the liquid has reduced to a glossy glaze that coats the pan.
- 05
Season with salt and black pepper to taste. Remove thyme sprigs. Transfer to a serving dish and serve warm.
Spice Tips
For warmth, add a pinch of Dijon mustard to the glaze or a crack of white pepper at the end. A tiny dash of Worcestershire sauce (or tamari for vegetarian) adds subtle umami depth.
This keeps well in the fridge for up to 3 days. Reheat gently in a warm skillet with a splash of water to restore the glaze.