Honey-glazed Carrots Recipe

Prepare the carrots

Peel the carrots and trim the ends. Cut them into uniform pieces so they cook evenly: 1/2-inch diagonal slices or 2-inch batons. (If using baby carrots, leave whole.)

Begin cooking

Heat a large skillet or sauté pan over medium heat. Add the olive oil and 1 tablespoon of butter. When the butter melts and foams, add the carrots and toss to coat. Cook, stirring occasionally, until carrots begin to brown at the edges, about 5–7 minutes.

Add liquid and simmer

Pour in the cup of water or vegetable broth and add 1/2 teaspoon of the salt. Increase heat briefly to bring to a simmer, then reduce to medium-low. Cover the pan and simmer until carrots are just tender when pierced with a fork, about 6–8 minutes (time depends on piece size).

Make the glaze

While the carrots simmer, combine the honey, brown sugar, remaining 1/2 teaspoon salt, black pepper, thyme leaves, and lemon juice in a small bowl. Stir until the sugar begins to dissolve.

Glaze and reduce

Remove the lid. Turn heat up to medium-high and let most of the liquid evaporate, about 2–3 minutes. Reduce heat to medium-low, push carrots to one side of the pan, add the remaining 1 tablespoon butter. When butter foams, stir in the honey-brown sugar mixture. Toss carrots in the glaze, stirring constantly until the glaze thickens and coats the carrots, about 2–3 minutes. If glaze gets too thick, add a splash (1–2 tsp) of water to loosen.

Adjust seasoning

Taste and adjust salt and pepper as needed. Stir in fresh thyme leaves if you prefer additional herb aroma.

Transfer glazed carrots to a serving dish. Sprinkle with chopped fresh parsley and toasted sliced almonds for color and crunch. Serve warm.