Lemon and thyme glazed carrots are simple to make but will elevate your side dish game by transforming the humble carrot into a star with the addition of just a couple of extra ingredients.
Now, before you dismiss this as just another carrot dish, hold on a sec! I'm here to tell you why these beauties are a game-changer compared to those plain, boiled carrots you might be used to.
Boiled carrots have their place on the table, but a couple of extra ingredients can take this popular vegetable to a whole new level.
When you toss them with zesty lemon, aromatic thyme, a little honey and oil something magical happens and suddenly you have a side dish that really stands out from the crowd.
The tangy brightness of the lemon pairs perfectly with the earthy sweetness of the carrots, while the subtle, herby notes of thyme add depth. Once you've tasted these glazed carrots, you'll wonder why you haven't been making them this way all along.
You can add as little as 1 tablespoon but two will add extra flavour and not too much sweetness, so unlike many glazed carrot recipes they are not loaded with a ton of extra sugar.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
- Carrots – Use any carrots for this recipe, baby carrots, regular carrots, or heritage carrots, just cut larger carrots to size.
- Olive oil – extra virgin.
- Honey – Clear runny honey is best.
- Lemon – unwaxed, preferably organic.
- Thyme – while fresh thyme adds the best flavour a little dried thyme can be substituted instead.
- Salt and freshly ground black pepper
To peel or not to peel
Peeling carrots comes down to personal preference. As the skin contains fibre and mirco-nutrients I prefer not to peel my carrots. However, there is some evidence that residual pesticides may remain in the skin so I prefer to use organic carrots wherever possible.
If my carrots are not organic or are past their peak then I choose to peel them first.
Variations
As well as using different types of carrots you can also prepare your carrots differently. Try cutting into batons or irregular shaped chunks, but do make them all about the same size so they cook evenly and remember the cooking time might vary slightly.
The quantity below is ideal for about 4 people when served as a side with other vegetables such as sprouts or parsnips.
It is very easy to increase or decrease the quantity of carrots but as long as there is enough dressing to coat the carrots, you can leave the remaining ingredients the same.
For more vegetable side dishes check out my winter vegetable side dishes recipe collection
Prepare Ahead
While in general, I prefer to serve my vegetables freshly cooked for the maximum nutrition value there are occasions when it is helpful to prepare a dish ahead of time.
These lemon and thyme glazed carrots can be made ahead. Reduce the cooking time by a minute or two, so they are still slightly crunchy. Once glazed, allow to cool and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove in a saucepan with a tight-fitting lid, adding a splash of water if necessary.
Not suitable for freezing .
Lemon and Thyme Glazed Carrots
Equipment
- chopping board
- knife
- saucepan
- lemon squeezer
Ingredients
- 800 g carrots
- 1 tablespoon olive oil
- 1-2 tablespoon clear honey
- ½ lemon finely grated zest and juice
- 2 teaspoons fresh chopped thyme leaves
- thyme sprigs to garnish (optional)
- salt and freshly ground black pepper
Instructions
- Prepare the carrots, peel if desired then slice into rounds. Place the carrots in a pan of lightly salted boiling water and simmer for 8-10 mins or until just tender.
- Meanwhile, zest the lemon and squeeze the juice. Place in a small bowl with 1 tablespoon oil, 1 to 2 tablespoons honey, 2 teaspoons chopped fresh thyme leaves and a little black pepper.
- Drain the carrots and return to the pan. Whisk the lemon mixture together briefly with a fork and drizzle over the carrots. Toss the carrots over a low heat for a minute or two to warm the dressing and coat the carrots. Transfer to a serving dish and garnish with a sprig of fresh thyme if using.
Notes
- Vary the appearance of this dish by cutting the carrots differently. Try keep the same size so they cook evenly.
- Baby whole carrots can also be used. Cooking times may vary.
- 1 tablespoon of honey is sufficient but 2 makes the honey flavour more pronounced.
- Don't have fresh thyme use ½ teaspoon dried thyme instead
- These lemon and thyme glazed carrots can be made ahead. Reduce the cooking time by a minute or two, so they are still slightly crunchy. Once glazed, allow to cool and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove in a saucepan with a tight-fitting lid, adding a splash of water if necessary.
- Not suitable for freezing .
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.