American
Honey-Thyme Glazed Carrots
Carrot batons simmer gently, then reduce with butter, honey, thyme, and lemon into a bright, savory-sweet glaze that clings without becoming sticky or candy-like.
6 servings · 12 minutes prep · 24 minutes cook
Ingredients
Carrots
- 2 pounds carrots, peeled and cut on a sharp diagonal into 2-inch by 1/2-inch (5 cm by 1.25 cm) batons
- 3/4 cup water
- 2 tablespoons unsalted butter
- 3/4 teaspoon Diamond Crystal kosher salt
Honey-Thyme Glaze
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
Directions
Simmer the Carrots
- Arrange the carrot batons in a wide skillet with the water, butter, and kosher salt. Bring to a lively simmer over medium-high heat, cover, reduce to medium, and cook for 10 minutes.
- Uncover and turn the carrots. Continue simmering uncovered for 6 to 8 minutes, until the tip of a knife enters the thickest piece with slight resistance and about 2 tablespoons liquid remain. Continue only until the liquid coats a spoon without running off like broth.
Reduce the Glaze
- Add the honey and thyme. Raise the heat to medium-high and cook for 3 to 5 minutes, turning often, until the liquid becomes glossy and coats each baton in a thin film.
- Remove from the heat. Fold in the lemon juice and black pepper; the glaze should flow slowly rather than sit in sticky strings. Transfer at once, scraping the remaining glaze over the carrots.
Allergen and Product Check
- Allergen note: contains milk from butter. The olive-oil dairy-free variant removes milk only when all packaged ingredients are label-verified and cross-contact is controlled.
Store and Reheat Safely
- Refrigerate in a shallow container within 2 hours at 40°F (4°C) or below for 3 to 4 days; reheat to 165°F (74°C).
