Tender Honey-Glazed Carrots are seasoned with fresh thyme, and hit with a bright splash of lemon juice in this easy, delicious side dish that's perfect for ushering in spring!
Okay, friends...so I have a new strategy. Last week I was all about taking advantage of the remaining chilly winter weather with a warm and comforting crock pot chowder.
But this week? I'm over it. I am beyond ready for spring and, starting now, I'm going to will it to get here with an onslaught of recipes calling for the spoils of the season: fresh baby veggies, strawberries, mint, new potatoes, and Easter-inspired fare.
So first up on the roster? A delectable yet simple-to-prepare side dish featuring sweet spring carrots! Now I know that for most of us, carrots are widely available any month of the year, so this is a dinner accompaniment that you can easily enjoy year-round. But I think it would be especially lovely on or around Easter. Not only is it tasty, but how bright and vibrant are these gorgeous, glossy carrots? This dish would be equally welcomed by your tablescape and your tummy.
In my house, the barometer of an excellent vegetable recipe is whether or not my persnickety middle child will concede to ingest it. And the verdict for these sweet, tender carrots? He not only ate them...he loved them. I don't know how any child could help but like such a colorful veggie glazed in honey, but mine certainly embraced it. In fact, in his enthusiasm for these carrots, my boy even requested "those pieces with extra herbs on them." That thyme he was eyeing is subtle, yet it lends another layer of flavor, just as the lemon juice provides a perfect, bright finish.
I have to admit that I don't always put much thought or effort into vegetable side dishes, but witnessing the enthusiastic reception of a recipe like this reminds me that I really should. All too often, I invest the majority of my meal-prep minutes into the main course, and the accompanying veggies are pretty much an afterthought. Most nights it's too easy to just throw some lettuce in a bowl and call it a salad, or heat up some frozen peas. But making these carrots reinforced to me that just a few extra minutes can elevate a ho-hum veggie side dish to one that is eagerly scarfed down.
And the kids aren't the only ones who feel this way. I'm not particularly inclined to adore most vegetables, but as I cleaned up the dinner dishes, I found myself eating the last few carrots, cold and straight out of the pan, with my fingers. Now if I'm excited to eat a veggie, it's pretty much guaranteed to be well received by my kids as well, and it's definitely worth the 10 minutes it takes to throw together.
So the next time you're in a vegetable rut, I encourage you to give these Honey Glazed Carrots with Thyme & Lemon a try! I promise you'll love them. They're as beautiful as they are tasty, and eating them will transport you to a green and spring-like place...even if there is still snow and bare tree limbs outside your window. 😉
Honey-Glazed Carrots with Thyme & Lemon
Honey-Glazed Carrots with Thyme & Lemon
- 1 pound carrots, peeled and sliced at an angle, ¼-inch thick
- ½ cup chicken broth
- 3 tablespoons honey, DIVIDED
- ½ teaspoon salt
- 1 tablespoon butter
- ½ teaspoon minced fresh thyme
- 2 teaspoons lemon juice
- Freshly ground black pepper
- Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
- Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
- Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
- Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.
Lightly adapted from Cook's Illustrated Cookbook.