Thanksgiving, Christmas, or Easter, these honey-glazed carrots are requested each year by my family!
One of my favorite side dishes ever is honey-glazed carrots. You have probably seen my old recipe hanging around the blog, and I highly recommend trying it out. Today's recipe is my new interpretation of a classic, and the addition of fresh thyme really adds oomph! Strange how such a simple change can make such a large impact! I always say how much I love basil, but thyme is a really close second. Heck, it might even pass basil soon!
These honey-glazed carrots are really simple to make and are completed in no time. I actually tend to make them ahead of time because I find their flavors really develop as they cool. Plus, when you go to reheat them, the honey-syrup thickens nicely, coating each carrot perfectly. Maybe I am just weird, but some food tastes better the second time around!
Now, please note, it really depends on how large/small you slice your carrots when it comes to cooking time. I used to cut the carrot quite thick, so 1 ½ cups of broth was needed to ensure the carrots cooked through. Over the years I have cut them smaller and smaller, most recently cutting them as thinly as possible with a knife (not mandolin!) which resulted in me reducing the broth amount. Worse comes to worse, your carrots cook a bit faster than expected and you have some extra broth in the pan (I love this because the carrots are sure to develop even more flavor!) Do note that this recipe makes quite a bit! No complaints here and we love leftovers, but if only two of you are eating dinner together, you may want to halve the recipe 🙂
Honey-Glazed Carrots with Fresh Thyme
These honey-glazed carrots with fresh thyme are out of this world! Easy and packed full of flavor, no one can resist seconds!
- 3 lbs carrots, sliced into matchsticks
- 3 tbsp. butter
- 1 ¼ cup vegetable broth
- ½ cup honey
- ¼ cup sherry
- 4 garlic cloves, minced
- 1 tbsp. coarse mustard
- Pinch of cayenne pepper
- Salt and pepper
- Fresh thyme
- Over medium-high heat, add butter to a large pan and fry carrots for about 5 minutes. While carrots are cooking, combine the broth, honey, sherry, garlic, mustard, cayenne, salt, and pepper.
- Pour in liquid mixture, bring to a boil, season with salt and pepper. Throw in a bunch of fresh thyme sprigs (and I just leave them whole!) reduce heat and simmer, covered, for 10 minutes.
- Uncover, and raise heat to medium-high, cooking for another 8-10 minutes, or until carrots are tender. Bring temperature to high heat if you find you still have a lot of liquid in your pan after 8 minutes. You still want some liquid, but not where it is soupy.
- Remove thyme sprigs and serve beside your main dish!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 456mgCarbohydrates: 44gFiber: 7gSugar: 31gProtein: 2g
Halloween was a blast and we totally have more candy then we need (who doesn't have enough?!) It was another rainy Halloween... At least the temperatures were half descent. However, they were no where what we are experiencing this week! 20 degree weather in Canada, in November?! This is probably a sign that we are going to have another cold winter... We will enjoy the warm weather for now 🙂
I can't get enough of fresh herbs and luckily, they tend to thrive in my garden. How nice that you added fresh thyme and some sherry to these lovely carrots!
I wish!! Send me your green thumb please 🙂
Glazed carrots are a holiday go-to around here, too! I love the addition of thyme. We will definitely try this version. I will be sending warm thoughts your way... Yikes. I am never moving back north. 😉
Aww, it is not too bad, Erin!
Stacey @ Bake.Eat.Repeat.
I love thyme too, and these carrots look amazing! Love easy side dishes with lots of flavour like this!
Michelle @ The Complete Savorist
This is a perfect holiday side dish, but honestly, I can eat it all year long.
Same here, Michelle!
Simple vegetables are the best--especially when it comes to reheating for later. The added sherry is a nice touch.
Any meal that reheats well is a win in my books!
I could eat all of these carrots!
Not if I beat you to them 😉
These look so yummy! I'll have to try these with the upcoming holidays!
Any time would work, too, Kristyn!
Those carrots sound really flavorful. I think thyme is my favorite herb, thought I haven't tried it with carrots. I am going to have to try it next time I fix them!
Thyme pairs really well with carrots so you should love it!
Michelle | A Dish of Daily Life
I think I may have to add these to our Thanksgiving dinner menu...they look so good! And we have fresh thyme growing in the pantry too! 🙂
Ahh! I wish I could grow fresh herbs with no issues, haha.
Maryanne @ the little epicurean
Glazed carrots are definitely a holiday gathering staple! That honey syrup sounds absolutely delicious! 🙂
It is our favourite part!
Neli @ Delicious Meets Healthy
Honey glazed carrots are definitely a crowd pleaser! These look so delicious and the pictures are stunning! This is a great recipe for Thanksgiving and pretty much any holiday.
Agreed! We eat them all year round; holiday or not!
Jessica @ Sprinkle Some Sugar
The honey glaze sounds ridiculous! I am slowly easing myself into the world of cooked carrots having shunned them my whole life, ha! This recipe looks delicious!!
Jessica, I am the opposite! I should be eating a lot more raw carrots!
Wow lovely recipe
Thank you 🙂
YUM! Another delicious way to eat carrots! I've seen a few lately and I'm wondering why I never make them....that must change! 🙂
I have to agree, Cathy, there are a lot of great recipes out there right now!