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RECIPESide Dish Recipes

Honey Glazed Carrots with Thyme

time: 15 minutes. Cook
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Carrots, humble yet versatile, have found their place in cuisines around the world. From crunchy raw snacks to hearty stews, these vibrant orange root vegetables never fail to deliver on taste and nutrition. In this article, we will explore a delightful recipe that elevates the everyday carrot into a star dish: Honey Glazed Carrots with Thyme. This sweet and savory side dish is perfect for sprucing up weeknight dinners or adding a touch of elegance to your holiday table.

Historical Context

The practice of glazing vegetables dates back centuries and was notably popularized during the Renaissance period in Europe. Honey, a natural sweetener, has been used since ancient times and was cherished for its culinary and medicinal properties. Combining honey with vegetables like carrots creates a harmonious balance of flavors, which has stood the test of time. Thyme, an aromatic herb, has also played a significant role in various cuisines for its earthy and slightly minty notes.


  1. Prepping the Carrots: Start by peeling the carrots and slicing them into uniform rounds, about 1/4 inch thick. This ensures even cooking. Fresh, young carrots work exceptionally well for this recipe.
  2. Creating the Glaze: In the large skillet or sauté pan, melt the butter over medium heat. Once the butter starts to sizzle and turn slightly brown, add the honey and stir to combine. The mixture should become a rich, golden glaze.
  3. Infusing with Thyme: Add the fresh thyme leaves (or dried thyme) to the honey-butter glaze. This step infuses the glaze with the aromatic essence of thyme, creating a fragrant and savory note in the dish. Stir for about a minute to release the thyme’s flavors.
  4. Carrot Confluence: Carefully place the sliced carrots into the skillet, ensuring they form an even layer. Season with a pinch of salt and a generous grind of black pepper. Toss the carrots gently to coat them in the glaze, ensuring they’re well-distributed in the pan.
  5. Glazing Process: Pour in the vegetable broth or water, which will steam the carrots and help create a luscious glaze. Cover the skillet with a lid and let the carrots simmer over medium-low heat for about 10-12 minutes, or until they become tender yet retain a slight crunch.
  6. Finishing Touches: Remove the lid and increase the heat slightly. This will allow the glaze to thicken and coat the carrots beautifully. Stir occasionally to prevent the glaze from sticking to the pan. This process should take around 3-5 minutes.
  7. Presentation: Once the carrots are glossy and the glaze has thickened to your liking, transfer them to a serving platter. Garnish with fresh thyme sprigs if desired, for an extra burst of aroma and visual appeal.

Serve your Honey Glazed Carrots with Thyme as a side dish to complement roasted meats, poultry, or even as part of a vegetarian feast. The sweet, savory, and herby notes in this dish are sure to tantalize your taste buds.

In this article, we’ve explored the history and preparation of Honey Glazed Carrots with Thyme, a dish that beautifully marries the simplicity of carrots with the complex flavors of honey and thyme. Whether you’re preparing a weeknight dinner or hosting a special gathering, this recipe is a delightful addition that will leave your guests craving more. Enjoy!

prep time
ion time: 10 minutes.
cooking time
time: 15 minutes.
4 servings.
total time
me: 25 minutes.


  • Large skillet or sauté pan

  • Wooden spoon or spatula

  • Measuring spoons

  • Vegetable peeler

  • Cutting board

  • Chef's knife

  • Timer


  • 1 pound of fresh carrots, peeled and sliced into uniform rounds

  • 2 tablespoons of honey

  • 2 tablespoons of unsalted butter

  • 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried thyme)

  • Salt and black pepper to taste

  • 1/2 cup of vegetable broth or water

  • Fresh thyme sprigs for garnish (optional)


Prep carrots and create glaze.
Infuse with thyme, season.
Simmer until carrots are tender.
Thicken glaze, garnish, and serve.
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