Ingredients
Scale
- 1 pound baby carrots
- 2 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Rinse baby carrots under cold water. For larger carrots, peel and slice into equal-sized pieces.
- Boil water in a large pot, add the carrots, and cook for 5-7 minutes until tender. Drain and set aside.
- In a skillet over medium heat, melt butter. Stir in honey, salt, and pepper until combined.
- Add drained carrots to the skillet, tossing to coat in the glaze. Cook for an additional 3-5 minutes.
- Sprinkle with fresh thyme before serving warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (130g)
- Calories: 130
- Sugar: 20g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 10mg