Honey glazed carrots
Carrot coins simmered until tender, then cooked down in butter and honey until glossy and lightly caramelized. A sweet, easy holiday side dish.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 130 kcal
Ingredients
Method
Peel the carrots and slice into even 1/4-inch coins (or halve baby carrots lengthwise) so they cook at the same rate.
Put the carrots, water and salt in a large skillet, cover and bring to a boil over medium-high heat. Simmer, covered, until just tender when pierced with a knife.
Uncover and keep boiling until almost all the water has evaporated.
Turn the heat to medium, add the butter and honey and stir until the carrots are glossy and coated and the glaze starts to caramelize at the edges.
Sprinkle with thyme leaves and black pepper and serve.
Tips
- Swap the honey for maple syrup or brown sugar, or add a pinch of cinnamon for a warmer holiday flavor.
- If the glaze gets too thick before the carrots are tender, add a splash of water.
