Honey Glazed Carrots With Garlic And Thyme Recipes

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!

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!

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.

GARLIC AND THYME GLAZED CARROTS

Steps:

• Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
• Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
• Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
• Season with salt and pepper and serve.

HONEY & THYME CARROTS

Steps:

• Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey and about 500ml or 2cm of water, the leaves from the thyme and a pinch of salt. Partly cover with a lid, turn the heat up high and boil everything down until the carrots are tender, cooked through and sticky with honey. If they aren't tender enough by the time the water has evaporated, add a splash more. Once glazed, turn them over in the sticky juices and serve, with extra thyme on top.

HONEY-GLAZED CARROTS WITH GARLIC

Steps:

• In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.
• Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.