Honey Glazed Carrots
Honey Glazed Carrots are cooked in your favorite cast iron in a thickened honey sauce, perfect for your holiday table or any day of the week.
Servings: 8
Calories: 304kcal
Equipment
- 5 qt. Dutch oven or larger
- 12-inch cast iron skillet
Ingredients
- ½ cup butter 1 stick
- 2 lbs carrots sliced; orange or rainbow
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 tablespoon fresh thyme stems removed, leaves only
- 1 cup honey
- ¼ cup brown sugar
Instructions
- Place the butter in the Dutch oven (or skillet).
- Put the cast iron in the oven and pre-heat the oven to 350°F
- Once the butter has melted, while the oven is still pre-heating, remove the cast iron.
- Add the carrots to the melted butter and stir well.
- Season with salt, pepper, and thyme, stirring well
- Pour the honey over the seasoned carrots, stirring as its poured.
- Cover the carrots with brown sugar.
- Cook in the oven for 45-60 minutes, or until the carrots are fork tender
- Once the carrots are cooked, transfer them to a serving bowl, cover, and keep warm.
- Over medium-high heat, bring the honey sauce to a high simmer.
- Reduce for 5 minutes, stirring occassionaly, until the liquid resembles a syrup.
- Pour the hot syrup over the waiting carrots, stir well.
- Garnish with fresh thyme and serve.
Notes
Cut carrots on a bias. Angled cuts create more surface area for the glaze to coat and look more attractive on the plate.
Do not crowd the pan. A single layer means caramelization. Stacking means steaming. Use a 12-inch skillet or 5-qt Dutch oven for 2 lbs of carrots.
Control the heat. Medium to medium-low is the sweet spot. Honey caramelizes faster than granulated sugar because of its fructose content, so it goes from golden to bitter quickly.
Add herbs at the end. Fresh thyme loses its brightness if cooked too long. Toss it in during the last 2 to 3 minutes or use as a garnish.
Test for doneness with a fork. You want fork-tender, not mushy. Start checking at 15 minutes. Thicker pieces take longer.
Nutrition
Calories: 304kcal | Carbohydrates: 53g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 329mg | Potassium: 399mg | Fiber: 3g | Sugar: 47g | Vitamin A: 19340IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg
