Honey Balsamic Glazed Carrots (Print)

Tender baby carrots glazed with honey-balsamic, finished with thyme and parsley for an elegant, modern side dish.

# Components:

→ For the Carrots

01 - 2 pounds baby carrots or regular carrots, peeled and cut into 2-inch pieces
02 - 2 tablespoons olive oil
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste

→ For the Honey Balsamic Glaze

05 - 3 tablespoons honey
06 - 2 tablespoons balsamic vinegar
07 - 2 tablespoons unsalted butter
08 - 2 cloves garlic, minced
09 - 0.5 teaspoon fresh thyme leaves
10 - 0.25 teaspoon red pepper flakes (optional)

→ For Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves
13 - Flaky sea salt, for finishing

# Directions:

01 - Peel and cut regular carrots into 2-inch diagonal pieces if not using baby carrots. Pat baby carrots dry with paper towels.
02 - Heat olive oil in a large skillet over medium-high heat. Add carrots, season with salt and black pepper, and cook for 8 to 10 minutes, stirring occasionally, until carrots are just tender and slightly golden.
03 - Push carrots to one side of the skillet. Add minced garlic to the empty side and sauté for 30 seconds until aromatic. Stir in honey, balsamic vinegar, unsalted butter, fresh thyme leaves, and red pepper flakes.
04 - Toss carrots with the honey balsamic mixture until evenly coated. Continue cooking for 2 to 3 minutes, allowing the glaze to reduce and create a glossy finish on the carrots.
05 - Transfer glazed carrots to a serving platter. Sprinkle with chopped parsley, additional fresh thyme leaves, and flaky sea salt before serving.

# Expert Advice:

01 -
  • Uses basic pantry and fresh ingredients for convenience
  • Ready in twenty minutes so it fits well with any menu
  • Vegetarian and naturally gluten-free for easy menu planning
  • Crowd-pleasing sweet and tangy flavor that kids and adults both love
02 -
  • High in fiber thanks to the carrots' natural nutrients
  • Can be made dairy free by using olive oil only
  • Perfect for holidays or everyday meals
03 -
  • Do not rush the saute step: the slight caramelization adds both flavor and color.
  • Cut carrots to a uniform size for even cooking. If using larger garden carrots slice lengthwise and then into half moons.
  • Finish with fresh herbs and flaky sea salt just before slipping the platter onto the table to keep the flavors vibrant and the presentation stunning.

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