Traditional recipes

Glazed Carrots Almondine

Glazed Carrots Almondine

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Serves 4 (serving size: 1/2 cup)

Traditional versions of glazed carrots can include up to 2/3 cup sugar. Our re-imagined version delivers all the classic flavor with just a tablespoon of honey and a dash brandy. If you’d like to keep this dish kid-friendly, substitute apple cider vinegar for the brandy. Be sure to stir frequently during the last few minutes of cooking to ensure maximum glazed goodness.


  • 2 cups thinly sliced carrots
  • 1/4 cup water
  • 1 tablespoon brandy
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted slivered almonds

Nutritional Information

  • Calories 115
  • Fat 6g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 2g
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 8g
  • Added sugars 4g
  • Sodium 165mg
  • Calcium 4% DV
  • Potassium 6% DV

How to Make It

Bring thinly sliced carrots and water to a boil in a large skillet over medium-high; cover and reduce heat to low. Cook until just tender, about 6 minutes. Uncover and cook until water evaporates, about 2 minutes. Increase heat to medium-high; add brandy; cook 1 minute. Stir in unsalted butter, honey, fresh thyme leaves, kosher salt, and black pepper; cook, stirring often, until tender, 2 to 3 minutes. Remove from heat; stir in toasted slivered almonds.

Watch the video: Honey Butter Roasted Carrots Recipe - How to Roast Carrots


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