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. Â
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. Â 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!Â
Onto the next dish- clink!
Rachel
Honey Glazed Carrots with Garlic and Thyme
Ingredients
- 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
Instructions
- 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.Â
- 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.
- Add carrots and toss in liquid mixture. Serve immediately and enjoy!
Notes
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.Â
- Fresh chopped garlic and thyme really make all the difference. Try not to use dehydrated or dried- you'll be dissapointed with the flavorÂ
- I used Kerrygold butter; it's delicious and so fresh- but any butter will do just fine.Â
- I sliced my carrots into rounds, but you could do slices as well for a more rustic look.Â
- 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!Â
- Did you make these Honey Glazed Carrots with Garlic and Thyme? Tag us on Instagram #laughingspatula or @laughingspatula- we love to see your pics!
Nutrition
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