Honey-Glazed Carrots with Lemon and Thyme
A bright, citrusy take on a classic holiday side
Why This Recipe Works
Glazing carrots with honey and lemon zest transforms a humble root vegetable into a bright, glossy side. The key is steaming them under a lid first to ensure they are tender before the liquid reduces into a clinging syrup.
Instructions
Combine the carrots, water, butter, honey, salt, lemon zest, and thyme in a large skillet over medium-high heat. Bring the liquid to a simmer, then cover the pan tightly and cook until the carrots are nearly tender, about 5 minutes.
Uncover the skillet and continue to cook, stirring frequently, until the liquid evaporates and reduces to a thick, syrupy glaze that coats the carrots evenly.
Cook for 2 to 3 more minutes until the carrots are completely tender and the glaze is bubbling and glossy—watch the pan closely toward the end so the honey does not scorch.
Remove the skillet from the heat, stir in the lemon juice, and season with pepper to taste. Serve immediately while the glaze is still fluid.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The carrots can be prepared up to the point of adding lemon juice, stored, and gently reheated with a splash of water.
