Honey-Thyme Glazed Carrots
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
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
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