Ingredients:

  • 1 lb fresh carrots, peeled and sliced into 1/2-inch rounds
  • 1/4 cup filtered water
  • 3 tbsp unsalted butter
  • 2 tbsp raw honey
  • 1 tbsp light brown sugar
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp apple cider vinegar

Instructions:

  1. Peel the carrots and slice them on a bias (diagonal) into 1/2-inch thick pieces to ensure even cooking and maximum surface area for the glaze.
  2. Place the sliced carrots and 1/4 cup of filtered water in a large heavy-bottomed skillet over medium-high heat. Cover with a tight-fitting lid and steam for 5–7 minutes until the carrots are al dente and the water has mostly evaporated.
  3. Remove the lid and reduce heat to medium. Add the unsalted butter, raw honey, and light brown sugar to the skillet.
  4. Toss the carrots constantly for 3–5 minutes as the fats and sugars emulsify. Continue cooking until the liquid reduces into a thick, mahogany-colored syrup that coats the carrots.
  5. Remove from heat. Season with sea salt, cracked black pepper, and fresh thyme. Stir in the apple cider vinegar to balance the sweetness before serving.