2poundsfresh carrotspeeled and cut into uniform sizes
3tablespoonsolive oilor substitute butter
6clovesgarlicsliced or minced
The Flavor Enhancers:
2tablespoonshoneyor maple syrup for a vegan option
1tablespoonbalsamic vinegaror white balsamic for a lighter color
1teaspoonfresh thyme leavesor ½ teaspoon dried thyme
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
For Serving:
1tablespoonchopped fresh parsley
Flaky sea saltoptional
Instructions
Prepare the Carrots: Peel and cut carrots into uniform pieces for even cooking. Pat them dry.
Heat the Oil & Garlic: Warm olive oil in a large skillet over medium heat. Add garlic and cook for 30-60 seconds until fragrant.
Caramelize the Carrots: Add carrots to the skillet, spread in a single layer, and let cook undisturbed for 3-4 minutes to develop golden brown edges. Stir occasionally and cook for another 5-7 minutes.
Add Sweetness & Depth: Drizzle honey over the carrots, sprinkle thyme, and add balsamic vinegar. Stir well to coat. Season with salt and pepper.
Finish Cooking: Reduce heat to medium-low and cook for another 4-5 minutes until carrots are tender-crisp.
Serve: Transfer to a serving dish, garnish with parsley, and sprinkle with flaky sea salt if using. Serve immediately.
Notes
Make it spicy: Add ¼ teaspoon cayenne or a diced jalapeño.
Moroccan twist: Use cumin, cinnamon, and red pepper flakes; add golden raisins and pine nuts.
Citrus variation: Substitute balsamic with orange juice + zest; add grated ginger.
Make-ahead: Cook up to 1 day in advance and reheat in a skillet before serving.
Storage: Leftovers last 3-4 days in the fridge in an airtight container.