@jackiehartlaub shares her family's favorite holiday side dish: easy honey-glazed carrots. Baby carrots are boiled until tender, then sautéed in a simple sauce of browned butter, honey, and thyme until perfectly caramelized.
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In a large skillet or pot, bring water to a boil and stir in the chicken bouillon powder to create a broth.
Add the baby carrots to the boiling broth.
Boil the carrots until they are fork-tender, about 10-15 minutes.
Remove the carrots from the pot and set aside. Drain any remaining liquid from the pot.
In the same pot, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter browns and becomes fragrant.
Stir the honey and dried thyme into the browned butter.
Return the boiled carrots to the pot.
Sauté the carrots in the glaze for 2-3 minutes, tossing to coat, until they are nicely caramelized.
Serve immediately and enjoy.
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