Honey-Glazed Carrots are seasoned with fresh thyme and hit with a bright splash of lemon juice for an easy, tender, delicious, sauteed carrot side dish that's perfect for ushering in spring!
1poundcarrotspeeled and sliced at an angle, ¼-inch thick
½cupchicken broth
3tablespoonshoneyDIVIDED
½teaspoonsalt
1tablespoonbutter
½teaspoonminced fresh thyme
2teaspoonslemon juice
Freshly ground black pepper
Instructions
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.