Glazed Baby Carrots Recipe

Glazed Carrots

1. 1

   Prep

   Rinse the baby carrots under cold water and pat dry. If carrots vary greatly in size, halve the larger ones so they cook evenly. Measure out butter, brown sugar, honey, orange juice, water, and herbs so they are ready.

2. 2

   Blanch (optional for extra-tender carrots)

   Bring a medium saucepan of salted water to a boil. Add the baby carrots and cook for 3 minutes until bright and slightly tender. Drain and immediately plunge into an ice bath for 1 minute, then drain again. This step speeds cooking and keeps carrots vibrant, but can be skipped to cook directly in the glaze.

3. 3

   Cook the glaze

   In a large skillet or sauté pan over medium heat, add the butter and olive oil. When the butter has melted and begins to foam, add the light brown sugar and stir until it dissolves and starts to bubble, about 1 minute. Stir in the honey and orange juice until incorporated.

4. 4

   Simmer the carrots

   Add the carrots to the skillet and toss to coat with the glaze. Pour in the water, then sprinkle the kosher salt and black pepper over the carrots. Increase heat to medium-high and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the liquid reduces to a shiny glaze and the carrots are fork-tender, about 12–15 minutes (if carrots were blanched, 6–8 minutes may suffice).

5. 5

   Reduce and finish

   Once most of the liquid has evaporated and the glaze thickens to a glossy syrup that coats the carrots, reduce heat to low. Add the fresh thyme leaves and toss for 30 seconds to release aroma. Taste and adjust seasoning with additional salt or pepper if needed. If you prefer a brighter note, add the lemon zest and toss to combine.

6. 6

   Garnish & serve

   Transfer the glazed carrots to a serving dish. Sprinkle chopped fresh parsley over the top for color. Serve warm.