📝 About This Recipe
Elevate your holiday table with these vibrant, jewel-toned carrots that capture the essence of a bountiful harvest. Slowly simmered in a rich emulsion of wildflower honey, sweet cream butter, and bright citrus, these carrots achieve a perfect fork-tender texture with a glossy, lacquered finish. The addition of toasted pecans and woodsy thyme provides a sophisticated contrast to the natural sweetness, making this a quintessential side dish for any Thanksgiving feast.
🥗 Ingredients
Main Ingredients
- 2 pounds Rainbow or Nantes Carrots (peeled and sliced diagonally into 1/2-inch thick rounds)
- 1/2 cup Water (for par-steaming)
- 1 teaspoon Kosher Salt (plus more to taste)
Honey Glaze
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/3 cup Wildflower Honey (local honey adds the best depth)
- 1 tablespoon Brown Sugar (packed)
- 2 tablespoons Fresh Orange Juice (freshly squeezed)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Ginger
Finishing and Garnish
- 1/2 cup Pecan Halves (roughly chopped)
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Begin by prepping your carrots. Peel them and slice on a sharp bias into 1/2-inch thick pieces to ensure even cooking and a beautiful presentation.
-
2
In a small dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, tossing frequently until fragrant and slightly darkened. Remove from heat immediately and set aside.
-
3
Place the sliced carrots, 1/2 cup water, and 1 teaspoon of kosher salt in a large, wide skillet or sauté pan.
-
4
Bring the water to a boil over medium-high heat, then cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 7-8 minutes until the carrots are just barely tender when pierced with a fork.
-
5
Remove the lid and increase the heat to medium-high. Allow any remaining water to evaporate completely, which should take about 2 minutes.
-
6
Add the 4 tablespoons of butter to the pan with the carrots. Stir gently as the butter melts and begins to foam.
-
7
Pour in the honey, brown sugar, orange juice, apple cider vinegar, cinnamon, and ginger. Stir well to coat every carrot slice in the liquid.
-
8
Cook the carrots in the glaze for 5-7 minutes, stirring frequently. You are looking for the glaze to reduce and thicken into a syrupy, bubbling consistency.
-
9
Watch for the 'lacquer' effect: the glaze should cling to the carrots and they should look shiny and vibrant rather than wet.
-
10
Once the glaze is thick, stir in half of the fresh thyme leaves and the toasted pecans, tossing for 30 seconds to incorporate the flavors.
-
11
Taste a carrot (carefully, as the sugar is hot!) and adjust the seasoning with additional salt or cracked black pepper if desired.
-
12
Transfer the carrots to a warm serving platter, scraping every bit of the honey glaze from the pan over the top.
-
13
Garnish with the remaining fresh thyme and a generous sprinkle of flaky sea salt for a professional finish.
💡 Chef's Tips
For the best flavor, use garden-fresh carrots with the greens still attached, as they are naturally sweeter. If the glaze becomes too thick or 'tacky' before serving, simply stir in a tablespoon of warm water to loosen it back to a silky consistency. Avoid using baby carrots from a bag if possible; whole carrots sliced by hand have better texture and hold the glaze more effectively. To make this vegan, substitute the butter with a high-quality vegan buttery spread and use maple syrup in place of honey. Do not overcook the carrots during the steaming phase; they should have a slight 'snap' to them before you start the glazing process.
🍽️ Serving Suggestions
Pair these carrots with a succulent roast turkey or honey-glazed ham for a classic holiday profile. The sweetness of the dish beautifully complements a crisp, dry Riesling or a buttery Chardonnay. Serve alongside a savory herb stuffing to provide a bright, sweet contrast to the earthy bread flavors. These are excellent when served with a dollop of Greek yogurt or labneh on the side for a creamy, tangy counterpoint. Leftovers are fantastic when chopped and added to a harvest grain bowl with farro, kale, and goat cheese.