| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 7g | 3g | 29g |
| sugars | fibre | protein | salt |
| 14g | 8g | 1.5g | 0.2g |
As someone who grew up in Texas, I’ve always loved the balance of spicy and sweet, a harmony that this fantastical, fruity side-dish brings to the table with its vibrant flavor profile: Thyme and Honey Glazed Carrots.
Discovering the Joy of Carrots
My mother often had thyme growing in our home garden, and its distinct aroma and flavor have been etched in my taste memory. The way it marries so beautifully with honey to elevate the humble carrot in this recipe is something of a revelation to me, an echo of my Southern upbringing with its treasured tradition of home cooking.
Instead of the typical Tex-Mex dominance, this preparation shines a light on a fantastic and versatile vegetable, imbued with an inviting sweetness from the honey, and adorned with the heady aroma of fresh thyme. The medley of these flavors makes this dish stand out, delicious enough to convince even the most vegetable-averse little eaters, as I have come to learn from my experiences as a grade school teacher.
The Nutritional Bonus
As satisfying as it is to enjoy food that tickles your taste buds, it’s equally important to remember that we should also nourish our bodies. It just so happens that this recipe hits that sweet spot of pleasure and health. Carrots are packed with beta-carotene, fiber, vitamin K, and antioxidants, while honey is known for its antioxidant and antimicrobial properties. Adding thyme not only enhances flavor but also introduces a wealth of benefits, such as boosting immune functions with its vitamin C content and supporting digestion with its dietary fiber. You can read more about these benefits here and here.
In essence, this dish is a bowl full of goodness! It’s a delight as a standalone snack but even more wonderful as a sweet and savory companion for grilled dishes, especially steak and shrimp or honey-mustard glazed salmon.
In conclusion, my love for this Thyme and Honey Glazed Carrots recipe extends beyond just the delicious taste. It’s a reflection of my roots, a nod to my teaching experiences, and a celebration of healthy, flavorful food. Try it for yourself and it might just become a favorite in your household as well.
What You’ll Need
- 2 pounds of baby carrots
- 3 tablespoons of honey
- 2 tablespoons of unsalted butter
- 2 tablespoons of fresh thyme leaves
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). While the oven is heating up, line a large baking sheet with parchment paper.
Step Two
Arrange the 2 pounds of baby carrots on the prepared baking sheet. Drizzle the carrots with 1 tablespoon of olive oil. Toss the carrots well to ensure they are all evenly coated with the oil.
Step Three
In a small saucepan over medium heat, combine the 3 tablespoons of honey and 2 tablespoons of unsalted butter. Stir the mixture until the butter is melted and the honey and butter are well combined.
Step Four
Pour the honey-butter mixture over the carrots on the baking sheet. Sprinkle the carrots with the 2 tablespoons of fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
Step Five
Toss the carrots to ensure they are evenly coated with the honey-butter-thyme mixture. Spread the carrots out in a single layer on the baking sheet.
Step Six
Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and the edges are starting to caramelize and turn golden brown.
Step Seven
Remove the carrots from the oven and toss them gently to redistribute the glaze. Serve the Thyme and Honey Glazed Carrots warm.
