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Prepare the carrots by peeling them and slicing them into 1/2-inch thick rounds. For larger carrots, you may want to slice them on a bias for more surface area.

In a large skillet or sauté pan, melt the unsalted butter over medium heat.

Add the sliced carrots to the skillet and sauté for 5-7 minutes, stirring occasionally, until they start to soften slightly.

Stir in the honey, packed brown sugar, water, fresh thyme, salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover the skillet, and cook for 10-15 minutes, or until the carrots are tender-crisp. Stir occasionally to ensure even cooking and prevent sticking.

Remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes, stirring frequently, until the liquid has reduced and thickened into a glossy glaze that coats the carrots.

Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.


Prepare the carrots by peeling them and slicing them into 1/2-inch thick rounds. For larger carrots, you may want to slice them on a bias for more surface area.

In a large skillet or sauté pan, melt the unsalted butter over medium heat.

Add the sliced carrots to the skillet and sauté for 5-7 minutes, stirring occasionally, until they start to soften slightly.

Stir in the honey, packed brown sugar, water, fresh thyme, salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover the skillet, and cook for 10-15 minutes, or until the carrots are tender-crisp. Stir occasionally to ensure even cooking and prevent sticking.

Remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes, stirring frequently, until the liquid has reduced and thickened into a glossy glaze that coats the carrots.

Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
