20-Minute Honey Glazed Carrots
In this easy 20-minute recipe for honey glazed carrots, a coating of butter and honey perfectly complements the natural sweetness of carrots.
Servings 4 servings
Calories 113kcal
Ingredients
- ¾ teaspoon kosher salt divided
- 1 pound carrots
- 2 tablespoons butter
- 1 tablespoon honey
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 tablespoons parsley chopped
Instructions
- Peel the carrots and cut them into bite-size chunks. If using baby carrots, you can leave them whole.
- In a medium saucepan, bring water (about 2 inches high) to a boil over medium-high heat. When the water boils, add ½ teaspoon of salt and the carrots.
- Lower the heat to medium-low. Cover and cook the carrots until tender, about 10 minutes. Drain the carrots well in a colander.
- Add the drained carrots back to the warm saucepan and set it on medium-low heat. Add the butter, honey, the remaining ¼ teaspoon of salt, black pepper, and dried thyme.
- Cook the carrots, stirring often, until the glaze coats them, for about 2 minutes. Garnish with parsley and serve.
Video
Notes
- You can use real maple syrup instead of honey.
- For a dairy-free version, use coconut oil instead of butter.
- You want the carrots tender-crisp, so make sure not to overcook them. They will cook some more once you add them back to the hot saucepan with butter and honey.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the oven or in the microwave at 50% power. This is one of those recipes where the leftovers are very good as long as you reheat them gently. (I've also been known to snack on them cold!)
Nutrition
Serving: 0.25recipe | Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 218mg | Fiber: 3g | Sugar: 9g
