Honey-Glazed Carrots
- Comments()
The Martha Stewart Show, February Winter 2008
- Yield Serves 4 to 6
Add to Shopping List
Ingredients
- 3 tablespoons butter
- 2 bunches heirloom carrots, peeled, trimmed and halved lengthwise
- 2 shallots, thinly sliced
- 1 large sprig fresh thyme, leaves only
- 2 tablespoons pure honey
- Coarse salt and freshly ground black pepper
Directions
-
Preheat oven to 400 degrees.
-
Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
-
Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
-
Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.
Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.
Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.