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- 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 2 tablespoons unsalted butter - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - 1 tablespoon lemon juice - Fresh parsley, chopped (for garnish) When I make honey garlic glazed carrots, I appreciate how simple it is. The main ingredients are fresh baby carrots, honey, butter, and garlic. Each one adds flavor and texture. The sweetness of honey pairs well with the earthy taste of carrots. For extra flavor, I add thyme, salt, and pepper. These spices lift the dish. A splash of lemon juice adds a bright touch. Finally, fresh parsley brings a pop of color and freshness. These ingredients combine to create a delicious side dish. You can easily find them at any grocery store. With just a few steps, you can make this tasty recipe. It's perfect for dinner or a special occasion. Start by boiling the baby carrots. In a large pot, add enough water to cover the carrots. Bring the water to a boil. Once boiling, add the peeled baby carrots. Cook them for about 5-7 minutes. You want them tender but still crisp. After cooking, drain the carrots well and set them aside. Next, we will make the honey garlic sauce. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add 3 cloves of minced garlic. Sauté the garlic for 1-2 minutes. Keep an eye on it to avoid burning. When the garlic smells good, stir in 3 tablespoons of honey and 1 teaspoon of fresh thyme leaves. Mix everything well to create a lovely sauce. Now it's time to combine the carrots with the sauce. Add the drained carrots to the skillet. Toss the carrots in the honey garlic mixture until they are well coated. Cook them for an additional 4-5 minutes. This allows the carrots to caramelize slightly and pick up a nice color. Season with salt and pepper to taste. Finally, drizzle in 1 tablespoon of fresh lemon juice and toss again. Remove from heat and transfer to a serving dish. Garnish with chopped fresh parsley for a pop of color and flavor before serving. To get the best texture for your carrots, start by boiling them. Cook baby carrots for about 5-7 minutes. They should be tender but still crisp. Drain them right away to stop the cooking. This keeps them from getting mushy. When you sauté garlic, keep a close eye on it. Garlic can burn fast. Melt your butter on medium heat and add minced garlic. Stir it for only 1-2 minutes. You want it fragrant, not brown. If it burns, it tastes bitter. You can change the flavor of your dish easily. Try adding fresh herbs like rosemary or dill. They give a nice twist. You can also use spices, such as cinnamon or nutmeg, for warmth. Instead of honey, you can use maple syrup or agave nectar. These sweeteners work well too. They add a unique flavor to your carrots. Experiment to find what you like best! {{image_2}} If you want to switch things up, you can use other vegetables. You can swap baby carrots for other types of carrots, like regular ones or even rainbow carrots. They have great colors and taste. You can also try parsnips or sweet potatoes. These root veggies add a nice twist to the dish. For a vegan version, replace the butter with olive oil or vegan butter. Use maple syrup instead of honey for sweetness. It tastes just as good and keeps the dish plant-based. If you like heat, add chili flakes to the honey garlic sauce. This gives a spicy kick that pairs well with the sweet carrots. Enjoy experimenting with these fun twists! To store leftovers, let the carrots cool first. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. Use a freezer-safe container for that. Just remember that freezing may change their texture. When reheating, the best method is on the stove. Heat a skillet over medium-low heat. Add a splash of water or a bit of butter. This helps keep the carrots moist. Stir gently until they are warm. You can also use a microwave. Place the carrots in a microwave-safe dish. Cover them with a damp paper towel. Heat in short bursts, stirring in between. Avoid high heat as it can dry them out. This way, you will keep their flavor and texture. How can I make this recipe vegan? To make honey garlic glazed carrots vegan, swap honey for maple syrup or agave nectar. Use vegan butter instead of unsalted butter. This change keeps the dish sweet and tasty without animal products. Can I use frozen carrots instead of fresh? You can use frozen carrots, but fresh carrots are best. Frozen carrots may lose some crunch. If you use frozen, cook them just until tender and adjust the cooking time. What can I serve with honey garlic glazed carrots? Honey garlic glazed carrots pair well with many dishes. Serve them alongside roasted chicken, grilled fish, or a hearty steak. They also go great with quinoa or rice for a vegetarian meal. This recipe gives you a tasty side dish with baby carrots. You learned how to cook them in honey garlic sauce. I shared tips for perfecting your carrots and ideas for variations. You can store leftovers well and enjoy them later. Experiment with flavors, and try new veggies to keep it fun. Cooking is all about creativity and enjoyment. You can make any meal special with this dish!

Honey Garlic Glazed Carrots

Looking to add a sweet and savory twist to your side dishes? Try these Honey Garlic Glazed Carrots that will impress everyone at the dinner table! With just a few simple ingredients, you can create a deliciously sticky glaze and perfectly tender carrots. This recipe is quick and easy, taking only 25 minutes to prepare. Click through to discover the full recipe and make these mouthwatering carrots a star in your meals!
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Ingredients
  

1 lb (450g) baby carrots, peeled

3 tablespoons honey

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, bring water to a boil. Add the baby carrots and cook for about 5-7 minutes until they are just tender but still crisp. Drain and set aside.

    In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

      Stir in the honey and thyme. Mix well until the ingredients are combined, creating a lovely sauce.

        Add the drained carrots to the skillet, tossing to coat them evenly with the honey garlic mixture.

          Cook for an additional 4-5 minutes, allowing the carrots to caramelize slightly and pick up color. Season with salt and pepper to taste.

            Finally, drizzle with fresh lemon juice and toss to combine. Remove from heat and transfer to a serving dish.

              Garnish with chopped fresh parsley for a pop of color and flavor before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4