Ingredients
Scale
- 3 pounds whole carrots, peeled and sliced into 1/2 inch rounds
- 4 tablespoons salted butter
- 1/3 cup honey
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Start by peeling your carrots and trimming the ends. Slice them into uniform rounds about half an inch thick. Slicing them evenly ensures they all finish cooking at the same time. If you are making this ahead of time, you can store these sliced carrots in a sealed bag in the refrigerator for up to 48 hours before you plan to cook them.
- Place the sliced carrots into a large pot and cover them with water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 8 to 10 minutes. You want the carrots to be “fork-tender,” meaning a fork slides in easily but the carrots aren’t falling apart or mushy. Drain the water thoroughly.
- In the same pot (now empty of water), melt the butter over medium heat. Once melted, stir in the honey, dried thyme, salt, and pepper. Add the cooked carrots back into the pot. Toss the carrots continuously for 3 to 5 minutes. The glaze will thicken slightly and coat every piece in a shiny, sweet layer. The heat will also intensify the flavor of the dried herbs.
- Transfer the glazed carrots to a large serving platter or bowl. Pour any remaining glaze from the pot over the top. If you want to add a pop of color, sprinkle with fresh chopped parsley. Serve immediately while warm, or let them cool to room temperature before refrigerating for a make-ahead meal.
- Cook Time: 30 minutes