Honey Sautéed Carrots with Thyme and Cumin

A black skillet with sliced roasted carrots arranged in a circular pattern, garnished with sprigs of fresh thyme. An orange checkered cloth is partially visible beside the skillet.

Honey Sautéed Carrots with Thyme and Cumin

Buttery, caramel-edged and kissed with sweetness, these Sautéed Carrots with Honey walk the line between sweet and savory—with a whisper of cumin and thyme that keeps every bite interesting.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 11

Total Time 26

Servings

Calories 105kcal

Author Wendy Polisi

Ingredients

1 pound carrots peeled and sliced into coins or sticks
⅓ cup water
½ teaspoon sea salt
3 tablespoons unsalted butter divided
2 tablespoons honey
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves 1 teaspoon dried thyme if needed

Instructions

In a large, deep skillet with a lid, combine the carrots, water, salt, and 1 tablespoon of butter.
Cover and bring to a boil. Steam over medium-high heat for about 5 to 7 minutes.
Uncover and cook until most of the liquid evaporates, about 2 minutes longer.
Add the remaining 2 tablespoons of butter, honey, cumin, and black pepper.
Sauté’, stirring often, for another 2 minutes, until the butter melts and the honey is coating the carrots.
Sprinkle with thyme and serve.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave.

Nutrition