Honey-Glazed Carrots
Translated from Spanish, the language of the original page.
Therese Buchanan published this recipe on tessiestable.com, in Spanish. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Dario on SeeMeCook
Tender carrots coated in a buttery honey and thyme sauce. A quick, simple, and flavorful side dish suitable for both everyday meals and celebrations.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 9 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.06 kg before cooking, which is about 175 g per serving.
Steps
Peel the carrots and cut them on the diagonal into similarly sized pieces. Cut the thinner ends into pieces about 2.5 cm long and the thicker ends into slices approximately 1.3 cm thick.
Place the cut carrots in a large skillet or pot. Add some of the salt and enough water to cover them.
Bring the water to a boil, cover the skillet or pot, and reduce the heat. Cook the carrots for about 10-15 minutes, until tender but still holding their shape and not soft.
Drain the carrots and set them aside. In the same skillet, melt the butter over medium-high heat and cook it for about 2-3 minutes, until it begins to brown slightly.
Add the honey and fresh thyme. Cook for 1-2 minutes more, stirring, until the mixture thickens slightly.
Return the carrots to the skillet. Add the remaining ½ teaspoon of salt and the black pepper, and stir to coat them evenly with the glaze.
Cook the carrots for 2-3 minutes more so they absorb the flavors of the glaze.
Garnish with additional fresh thyme and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let them cool completely and store them in a freezer-safe bag or container; thaw overnight in the refrigerator and reheat them in a skillet with a little butter or honey. Do not overcook the carrots: they should be tender but retain their shape. A large skillet allows them to spread out better and be coated evenly with the glaze. The butter should brown slightly before the honey is added to provide more flavor. Thyme can be replaced with rosemary, although this variation is not part of the main recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 174
- Protein
- 1 g
- Carbs
- 26 g
- Fat
- 8 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
