20-Minute Honey Glazed Carrots
User Reviews
5
20-Minute Honey Glazed Carrots
Description
20-Minute Honey Glazed Carrots start with peeling and chopping carrots into bite-sized pieces, though baby carrots can be used whole. The carrots are boiled until tender but still crisp, ensuring they retain texture and sweetness. After draining, the carrots are returned to the pan to be gently coated with a glaze of butter, honey, salt, black pepper, and dried thyme over low heat.
The glaze cooks down just enough to evenly coat the carrots without overcooking them, giving a lightly shiny finish and a delicate sweetness balanced by the earthy thyme and pepper. Chopped fresh parsley adds a fresh herbal note and color contrast as a final garnish.
This side dish pairs well with many main courses and offers a quick way to add sweetness and flavor to carrots without overpowering their natural taste. It is suitable for both everyday meals and more refined dinners.
Steaming or boiling carrots to just tender-crisp is key to preserving texture, and gentle reheating keeps the glaze intact. Alternatives like maple syrup and coconut oil can be used to vary flavor and dietary preferences.
Ingredients
- ¾ teaspoon kosher salt divided
- 1 pound carrot
- 2 tablespoons butter
- 1 tablespoon honey
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- 2 tablespoons parsley chopped
Instructions
- Peel the carrots and cut them into bite-size chunks. If using baby carrots, you can leave them whole.
- In a medium saucepan, bring water (about 2 inches high) to a boil over medium-high heat. When the water boils, add ½ teaspoon of salt and the carrots.
- Lower the heat to medium-low. Cover and cook the carrots until tender, about 10 minutes. Drain the carrots well in a colander.
- Add the drained carrots back to the warm saucepan and set it on medium-low heat. Add the butter, honey, the remaining ¼ teaspoon of salt, black pepper, and dried thyme.
- Cook the carrots, stirring often, until the glaze coats them, for about 2 minutes. Garnish with parsley and serve.
Notes
- Maple syrup can replace honey for a different natural sweetness.
- Use coconut oil instead of butter for a dairy-free option.
- Cook carrots until just tender-crisp to maintain texture; they will cook slightly more in the glaze.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 113kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 218mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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