INGREDIENTS

• 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots)
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 2 Tbsp. honey
• 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme)
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 1 Tbsp. orange juice (optional)
• ½ tsp. orange zest (optional)
• 1 Tbsp. chopped parsley (for garnish)

INSTRUCTIONS

1. Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside.
2. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme.
3. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized.
4. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots.
5. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
   

Browse More Recipes!