Carrots are in my Mount Rushmore of veggies. They are so versatile. They can be sweet, they can be savory, they can be BAKED INTO CAKES?? A perfect vegetable. These are a great accompaniment to any main dish, and this serves about 4 – 6 people easily. Double everything to create a large family serving size.
what you need:
- 1 lb. carrots, peeled
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/4 cup orange juice
- 2 springs fresh tyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 tablespoon honey
what you need to do:
- Cut your carrots into 1 inch pieces. I cut mine at an angle, but you are welcome to cut them however you want! Make sure to get them as equal as possible to make sure they cook evenly.
- In a large nonstick pan, on medium low heat, add your brown sugar, butter, and orange juice and stir until combined. Once butter has melted, add in your carrots. Toss them in the liquid, add the thyme, salt, pepper, and garlic powder and stir well. Lower heat to the lowest setting and let the carrots simmer for 20 minutes.
- After the 20 minutes they should be softened and you should be able to pierce them with a fork easily. If they are not yet cooked, add another 5 minutes at a time until they are done.
- Add the honey, mix well, and let simmer another 1 – 2 minutes.
- Remove from heat and serve warm! The sauce will thicken as they sit, creating the most delicious peppery glaze. Remove the thyme springs if you wish, I like to leave them in to give them a rustic look.