Place Carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender-crisp.
Drain the Carrots well.
In a medium skillet, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Add Honey, Orange Juice, Salt, and Black Pepper to the browned Butter and stir to combine. This is the Glaze.
Add the drained Carrots to the Glaze and toss to coat evenly.
Cook for 3-4 minutes, stirring occasionally, until the glaze has thickened slightly and the carrots are well coated.
Stir in Fresh Thyme during the last minute of cooking.
Serve immediately.
Ingredients
6
1 lb450 gCarrots-peeled and sliced into 1/4 inch rounds
3 tbsp45 mLButter
2 tbsp30 mLHoney
1 tbsp15 mLOrange Juice-freshly squeezed
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
1 tsp5 mLFresh Thyme-leaves only
Equipment
Medium saucepan
Medium skillet
Colander
Measuring spoons
Wooden spoon or spatula
Instructions
Place Carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender-crisp.
Drain the Carrots well.
In a medium skillet, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Add Honey, Orange Juice, Salt, and Black Pepper to the browned Butter and stir to combine. This is the Glaze.
Add the drained Carrots to the Glaze and toss to coat evenly.
Cook for 3-4 minutes, stirring occasionally, until the glaze has thickened slightly and the carrots are well coated.
Stir in Fresh Thyme during the last minute of cooking.
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