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Ingredients
Scale
- 2 tablespoon salted butter
- 2 lbs carrots, peeled and sliced into 1–½ inch pieces, cut on the diagonal
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon kosher salt and black pepper to taste
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons honey
- 2 tablespoons fresh parsley, finely chopped
- Zest of one lemon
Instructions
- Ensure the carrots are cut into even thickness for uniform cooking.
- Melt butter in a large skillet or medium pot over medium heat. Add the carrots, olive oil, salt, pepper, and thyme; toss to coat.
- Cover and cook on medium to medium-low heat for 18 to 20 minutes, stirring occasionally, until tender when pierced with a fork.
- Mix in honey and cook uncovered for an additional 2 to 3 minutes, tossing until the carrots are lightly glazed.
- Remove from heat and stir in parsley and lemon zest. Serve warm.
Notes
For added flavor, use fresh thyme if available.
Adjust the amount of honey based on your desired sweetness.
Serve these carrots alongside roasted meats for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg