These tender, caramelized gems are not just a feast for the eyes; their glossy finish and delightful flavor make them a standout side dish for any occasion.
Ingredients
Scale:
1 pound fresh carrots, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh herbs (like thyme or parsley), for garnish
1/4 cup water
Instructions
Begin by washing, peeling, and cutting the carrots into uniform 1-inch pieces.
In a large skillet, melt the butter over medium heat until it starts to bubble.
Stir in the honey and brown sugar, mixing well until the sugar is dissolved.
Carefully add the prepared carrots to the skillet, stirring to coat them evenly with the honey-butter mixture.
Sprinkle salt and pepper over the carrots, stirring to combine.
Pour in the water and cover the skillet with a lid. Let the carrots steam for about 8-10 minutes or until they are tender.
Once the carrots are tender, remove the lid and increase the heat to medium-high. Cook for another 5 minutes, stirring frequently, until the liquid reduces and thickens into a glaze.
Remove the skillet from heat and transfer the glazed carrots to a serving dish. Garnish with fresh herbs.
