Honey-Glazed Carrots With Thyme & Pecorino

February 22, 2023
3 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

You can use any type of carrot for this dish: perfect bunching carrots in midsummer, Touchons in fall, or large carrots to feed livestock in the winter. Use anything but the dreary, bagged mini carrots carved from larger, less valuable specimens (they have more in common with sea monkeys than food). Simply, if the carrots look terrible that day, buy spinach. If not, cook them up like this. —Joe Beef

Test Kitchen Notes

We love this carrot recipe because of its simplicity. Fresh, seasonal carrots are super tender and slightly sweet when cooked in the pan like this with just a touch of olive oil. A generous sea salt sprinkle, plus a bit of nutty Pecorino cheese grounds the dish with a savory finish. —Food52

What You'll Need
  • 1/4 cup (60 milliliters) extra-virgin olive oil
  • 1 bunch fresh thyme, kept whole
  • 1 bay leaf
  • 1 garlic clove, lightly crushed
  • 12 medium-sized carrots, peeled
  • 1 tablespoon honey
  • 1 tablespoon flaky sea salt
  • Freshly cracked black pepper, to taste, for garnish
  • Pecorino cheese, crumbled, for garnish
  1. Heat a large frying pan over medium heat until hot. Add the oil, thyme, bay leaf, and garlic. Once the oil is hot, add the carrots and cook, tossing often, 7 to 9 minutes, or until tender.
  2. Add the honey and cook for 2 more minutes, tossing the carrots occasionally to evenly coat. Transfer to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a sprinkle of some black pepper and pecorino to garnish.

See what other Food52ers are saying.

  • Roxanne
  • Walter Bode
    Walter Bode
Joe Beef

Recipe by: Joe Beef

2 Reviews

Roxanne May 19, 2022
These were delicious! I used the small bunch carrots and they cooked in a little over the specified time. They were slightly charred and the sweetness of the honey really complemented that. I would definitely make these again.
Walter B. September 30, 2015
This is not the first recipe I've tried that suggests that a quick saute will make carrots tender in less than 10 minutes. Even with the larger carrots sliced in half, it took about 25 minutes to make the carrots tender, and then only with the addition of a bit of chicken stock to steam them after they began to brown.