Description
Tender carrots glazed with honey, infused with thyme and bay leaf, and topped with salty, nutty Pecorino cheese for a quick, elegant side dish.
Ingredients
1/4 cup (60 ml) extra-virgin olive oil
1 bunch fresh thyme, kept whole
1 bay leaf
1 garlic clove, lightly crushed
12 medium carrots, peeled
1 tbsp honey
1 tbsp flaky sea salt
Freshly cracked black pepper, to taste
Pecorino cheese, crumbled, for garnish
Instructions
- Heat a large frying pan over medium heat until hot. Add olive oil, thyme, bay leaf, and garlic to infuse the oil.
- Add carrots and cook, tossing often, for 7–9 minutes until tender.
- Stir in honey and cook for 2 more minutes, tossing occasionally to coat evenly.
- Transfer carrots to a serving dish, sprinkle with flaky sea salt, and finish with black pepper and crumbled Pecorino.
Notes
- Swap Pecorino for Parmesan if desired.
- Use maple syrup instead of honey for a sweeter variation.
- Add toasted walnuts or almonds for crunch.
- Sprinkle with chili flakes for a mild heat.
- Can roast carrots at 400°F (200°C) for 20–25 minutes before glazing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 9g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 8mg
