Honey Glazed Carrots With Fresh Thyme Recipes

HONEY GLAZED CARROTS WITH GARLIC AND THYME

Steps:

• Place carrots in 1-1.5 inches of water in shallow stovetop pan. Heat until simmering. Let simmer for 2 minutes (or until they reach your desired texture). Strain carrots, rinse in a colander with cold water, and set aside.
• In stovetop pan, combine remaining ingredients, and turn stove on to medium heat. Once simmering, continue to cook for 2 minutes, then turn heat off.
• Add carrots and toss in liquid mixture. Serve immediately and enjoy!

HONEY-GLAZED CARROTS WITH THYME & LEMON

Steps:

• 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.

HONEY-GLAZED CARROTS WITH FRESH THYME

Steps:

• Over medium-high heat, add butter to a large pan and fry carrots for about 5 minutes. While carrots are cooking, combine the broth, honey, sherry, garlic, mustard, cayenne, salt, and pepper.
• Pour in liquid mixture, bring to a boil, season with salt and pepper. Throw in a bunch of fresh thyme sprigs (and I just leave them whole!) reduce heat and simmer, covered, for 10 minutes.
• Uncover, and raise heat to medium-high, cooking for another 8-10 minutes, or until carrots are tender. Bring temperature to high heat if you find you still have a lot of liquid in your pan after 8 minutes. You still want some liquid, but not where it is soupy.
• Remove thyme sprigs and serve beside your main dish!

GLAZED CARROTS WITH THYME

Steps:

• In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

ROASTED CARROTS WITH THYME

Steps:

• Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

SKILLET GLAZED CARROTS WITH THYME

Steps:

• Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.

GLAZED BABY CARROTS WITH THYME

Steps:

• Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
• Bring to a boil, cover & reduce heat to medium.
• Cook about 10 minutes, water should be evaporated & carrots tender.
• Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
• Remove from heat, stir in thyme & serve.