Honey Glazed Carrots
User Reviews
5
Honey Glazed Carrots
Description
This Honey Glazed Carrots recipe transforms sliced carrots into a gently sweet and buttery dish by first boiling the carrots to tender-crisp and then simmering them in a mixture of butter, honey, and salt. Fresh or dried thyme adds subtle herbaceous notes if included. The carrots maintain some firmness, offering a pleasant texture contrast with the smooth, sticky glaze coating them evenly. A simple toss at the end distributes the flavors well.
The cooking method gently softens the carrots without overcooking, preserving both taste and texture. The glaze combines sweetness from honey with richness from butter, balanced by a touch of salt and the optional freshness from thyme. Seasoned with black pepper as desired, this dish offers mild complexity without overpowering the carrots’ inherent flavor.
Honey Glazed Carrots can be served warm as a side to accompany roasted meats, poultry, or grains. They add color and a mild sweetness to balance savory plates. This recipe is also adaptable by substituting baby carrots or switching thyme for other complimentary aromatics like ginger or citrus zest.
Leftover carrots store well in an airtight container in the refrigerator for a few days and can be refreshed on the stovetop or microwave with a little added butter and seasoning. Freezing is also possible when packed properly, making this dish convenient for advance preparation.
Ingredients
- 1 pound carrot cut into ½-inch slices
- 2 tablespoons butter salted
- 2 tablespoons honey
- 1 prig thyme optional, or ¼ teaspoon dried thyme leaves, fresh
- ¼ teaspoon salt or to taste
- black pepper to taste
Instructions
- Place carrots in salted water in a saucepan. Bring to a boil and simmer 5-6 minutes or until carrots are tender-crisp (do not overcook). Drain well.
- Remove thyme leaves from the stem if using, set aside.
- Add honey, butter, and salt to the pan and simmer 1 minute. Add carrots and thyme leaves if using, toss to coat.
- Season with additional salt and pepper to taste.
Notes
- Baby carrots work well in place of sliced carrots, just adjust the cooking time as needed.
- If fresh thyme is unavailable, use a pinch of ground ginger or orange zest as alternatives.
- Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
- To freeze carrots, place in a sealed zippered bag and use within 2 months.
- Reheat leftovers by microwaving or gently warming on the stove with additional butter and seasoning to revive the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129 | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 269mg | 11% |
| Potassium | 372mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 19131IU | 383% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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