Prep Time: 10 Minutes
Cook Time: 25 Minutes
Serves: 4-6 people
Ingredients:
5 tbsp unsalted butter
6 cloves of garlic
5-6 thyme springs
Juice from 2 clementines
2 tbsp honey
2 bunches of carrots, peeled, washed, and most of the greens trimmed (approx 13-15 carrots)
salt and pepper to taste
Instructions:
In a large pan with a lid melt the butter over medium low heat. With the back of a knife press down on the garlic cloves to slightly crush them then add them to the pan along with the thyme. Sauté for 1 minute then pour in the clementine juice and honey.
Add the carrots giving them a toss to get coated in the juices. Season with salt and pepper then cover with a lid and simmer on low for approximately 15 minutes or until carrots are tender to your liking. Give the carrots a toss in the pan occasionally as they cook.
Remove the lid from the carrots and continue to cook for about 2 minutes more while the glaze reduces.
Recipe Adapted from Jaime Oliver Glazed Carrots with Thyme