Adding more vegetables to your diet is easy when you have some fast and healthy ways to prepare them! Here’s a recipe for carrots that’s a snap to pull together on a busy weeknight. It also goes with just about any main dish, from tempeh cutlets to pasta.
I pan-steam carrots with honey and then let them cook down into a glaze when they’re tender. You could substitute margarine or oil and agave nectar to make this vegan.
The fresh thyme is great to use if you have it around already. Dried would also work, but cut the amount to about ½ teaspoon. You could also try parsley, dill, or basil. In fact, carrots take to many spices very well, so don’t be afraid to mix it up.
Honey-Glazed Carrots with Fresh Thyme
1 lb carrots
1 Tbsp unsalted butter, divided
1 Tbsp honey
2 tsp fresh thyme, finely chopped
sea salt and black pepper, to taste
Peel the carrots and cut them into ½” pieces. Heat half the butter in a saucepan with a lid over medium heat. Add the honey, thyme, sea salt, black pepper, and carrots and stir. Add enough water to make ¼” deep in the saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, about 12 minutes.
Remove the cover and cook until the water is evaporated and the syrup is glazed, about 5 minutes longer. Add the remaining butter and cook until melted, stirring to blend.