These honey glazed carrots are buttery and sweet, the perfect addition to the Thanksgiving table.
- 1 1/2 lbs whole, young carrots with tops
- 3 Tbsp unsalted butter
- 2 Tbsp honey
- 1 Tbsp light brown sugar
- 1/2 tsp kosher salt
- 2 cloves garlic, peeled and smashed
- 6-8 fresh thyme sprigs
- kosher salt and pepper
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Preheat oven to 400 degrees F and line a sheet tay with parchment or nonstick foil.
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Peel the carrots and cut off the green tops, leaving about two inches of green stems (keep the greens for garnishing the serving plate if desired).
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Lay the carrots in a singe layer on the lined sheet tray.
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In a small saucepan combine the butter, honey, brown sugar, salt and garlic cloves. Melt over low heat, stirring well.
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Remove the garlic and discard, then pour the sauce over the carrots. Move the carrots around a bit to be sure they're well coated. Lay the thyme sprigs over the carrots and season with salt and pepper.
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Roast until caramelized and tender, about 30 mins, depending on their size. Rotate the pan and turn the carrots as they roast to insure even cooking and to be sure that they're fully coated in the glaze. Use a knife to pierce the carrots to be sure they're cooked through.
- Select fresh, young carrots with green tops for the best flavor. The greens should be vibrant and green, not wilted and yellowed.
- Leave two inches of the green tops intact for a pretty presentation.
- Make sure to rotate the carrots in the glaze as they roast so they are well coated.
- Test the carrots with the tip of a sharp knife to make sure they are very tender. Be sure to test the thickest part of the carrot.
- You can peel the carrots and hold them in water in the refrigerator to a day or two before roasting.