Braised Carrots
Transform simple carrots into a show-stopping side dish with this easy yet elegant Braised Carrots recipe. Perfectly tender and glazed to perfection, these carrots are gently simmered in a rich blend of butter, olive oil, and chicken or vegetable stock, with a touch of honey for delicate sweetness and fragrant sprigs of fresh thyme for earthy depth. Garlic adds a savory twist, while fresh parsley makes for a vibrant garnish that completes the dish beautifully. This recipe is ready in just 35 minutes, making it ideal for busy weeknights or special occasions. Whether paired with roasted meats or enjoyed as a vegetarian delight, these honey-braised carrots are a flavorful, wholesome addition to any meal. Keywords: braised carrots recipe, glazed carrots, honey-glazed carrots, simmered carrots, easy side dish recipes.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chicken or vegetable stock
- 1 tablespoon honey
- 3 sprigs fresh thyme
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Peel the carrots and cut them into evenly sized pieces, about 3-4 inches long. If the carrots are particularly thick, slice them in half lengthwise.
Mince the garlic cloves and finely chop the fresh parsley.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the carrots to the pan and cook for 4-5 minutes, turning occasionally, until they begin to brown lightly on the edges.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Pour in the chicken or vegetable stock and add the honey, fresh thyme sprigs, salt, and black pepper. Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and let the carrots braise for 15-18 minutes, or until they are tender when pierced with a fork.
Remove the lid and increase the heat to medium-high. Cook for 2-3 minutes, allowing the liquid to reduce and glaze the carrots slightly.
Discard the thyme sprigs, then transfer the carrots to a serving dish. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
