These Honey Glazed Carrots with Garlic and Thyme taste like savory candy, and they’re absolutely delicious, and perfect for any holiday- Thanksgiving, Easter, Christmas, you name it- they’ll do!
You’ll simmer these carrots in about 1 inch of water in a shallow stovetop pan for about 2 minutes- any sooner and they’re too crunchy, any longer and they’re squishy. Pour them into a colander and rinse them with cool water once they reach the texture of your liking. Me? I like mine a little crunchy. When too soft, they remind me of canned carrots.
Once the carrots have been set aside, you can start to make your glaze sauce. First step? Chop your garlic and fresh thyme!
Then, melt your glaze ingredients in a pan until they start to bubble- once simmering, cook for an additional 2-3 minutes. Basically- you’re making a savory caramel sauce!
Remove the sauce from heat, add your carrots, toss, and serve- YES! It’s that easy!
Tips to make Honey Glazed Carrots with Garlic and Thyme:
- DO NOT USE CANNED CARROTS. They won’t have the texture nor the taste that makes these babies so delicious. Spend the extra 5 minutes, chop and blanch your own.
- Fresh chopped garlic and thyme really make all the difference. Try not to use dehydrated or dried- you’ll be dissapointed with the flavor
- I used Kerrygold butter; it’s delicious and so fresh- but any butter will do just fine.
- I sliced my carrots into rounds, but you could do slices as well for a more rustic look.
- Not a fan of blanching? Try roasting! Rough cut your carrots, then toss lightly in olive oil and salt and roast in the oven at 425 for 15 minutes to give them a nice char, then toss in our honey glaze with garlic and thyme. Rebake for another 5 minutes if you want them sticky and gooey. Yum!
Need other great vegetable side dishes? Check out this Creamy Cauliflower Au Gratin- Vegetarians, rejoice! This is one outstanding dish. Big cauliflower fan? Check out our Cali-rice with Feta and Mushrooms. Want more starch and less veg? Twice Baked Potato Cups are right up your alley for sure!
Onto the next dish- clink!
Rachel
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Pin RecipeA delicious, savory side dish perfect for any holiday or dinner!
- 1 lb carrots peeled & cut into slices (see picture)
- 3 tbsp butter
- 3 tbsp honey
- 2 tbsp fresh chopped garlic
- 2 tsp fresh chopped thyme
- 1 tsp salt
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Place carrots in 1-1.5 inches of water in shallow stovetop pan. Heat until simmering. Let simmer for 2 minutes (or until they reach your desired texture). Strain carrots, rinse in a colander with cold water, and set aside.
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In stovetop pan, combine remaining ingredients, and turn stove on to medium heat. Once simmering, continue to cook for 2 minutes, then turn heat off.
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Add carrots and toss in liquid mixture. Serve immediately and enjoy!
Tips for these fabulous Honey Glazed Carrots with Garlic and Thyme:
- DO NOT USE CANNED CARROTS. I repeat- DO NOT USE CANNED CARROTS. They won't have the texture nor the taste that makes these babies so delicious. Spend the extra 5 minutes, chop and blanch your own.
- Fresh chopped garlic and thyme really make all the difference. Try not to use dehydrated or dried- you'll be dissapointed with the flavor
- I used Kerrygold butter; it's delicious and so fresh- but any butter will do just fine.
- I sliced my carrots into rounds, but you could do slices as well for a more rustic look.
- Not a fan of blanching? Try roasting! Rough cut your carrots, then roast your carrots to give them a nice char, then toss in our honey glaze with garlic and thyme. Yum!
- Did you make these Honey Glazed Carrots with Garlic and Thyme? Tag us on Instagram #laughingspatula or @laughingspatula- we love to see your pics!
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