Honey‑Glazed Carrots
Carrots have enough natural sugar to caramelize beautifully on their own — a touch of honey and butter at the end pushes them into side-dish territory. Cut them on the bias for more surface area and a more elegant look on the plate.
Side · Gluten‑free • 20 min
Servings:4 servings
Ingredients
- 1 pound carrots, peeled and sliced on the diagonal into ½-inch pieces
- 2 tablespoons unsalted butter
- 1½ tablespoons honey
- Kosher salt and freshly ground black pepper
- ½ cup water
- 1 teaspoon fresh thyme leaves (optional)
Steps
- Combine carrots, butter, honey, ½ teaspoon salt, several grinds of black pepper, and water in a large skillet. Bring to a simmer over medium-high heat.
- Cover and cook until the carrots are just fork-tender, about 8–10 minutes, shaking the pan occasionally.
- Uncover and increase heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glossy glaze that coats the carrots, 3–5 minutes.
- Remove from heat. Toss with thyme leaves if using. Taste and adjust salt. Serve warm.
