Honey-Glazed Carrots with Thyme & Lemon

Side, Vegetable


1 pound carrots, peeled and sliced at an angle, 1/4-inch thick

1/2 cup chicken broth

3 tablespoons honey, divided

1/2 teaspoon salt

1 tablespoon butter

1/2 teaspoon minced fresh thyme

2 teaspoons lemon juice

Freshly ground black pepper


Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.

Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.

Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.

Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.