Glazed Carrots with Honey, Thyme and Toasted Hazelnuts

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Young carrots pulled fresh from the June garden need little coaxing to shine. Here they’re glazed in honey and butter until glossy, brightened with garden thyme, and finished with toasted hazelnuts for crunch. It’s a simple side that turns the season’s sweetest roots into something quietly spectacular.

⏱ Prep 10 min 🔥 Cook 20 min 👥 Serves 4 📊 Level Easy

Ingredients for 4 people

• 1.5 lb (680g) young carrots, scrubbed
• 2 tbsp (30g) unsalted butter
• 2 tbsp (40g) honey
• 1/3 cup (45g) hazelnuts, roughly chopped
• 4 sprigs fresh thyme (plus extra to garnish)
• 1/2 cup (120ml) water
• 1 tbsp (15ml) lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Flaky sea salt, to finish (optional)

The Recipe

• If carrots are small and tender, leave them whole; otherwise halve or quarter lengthwise so all pieces are roughly even. Leave a small tuft of green stem on for presentation if you like.
• Toast the hazelnuts in a dry pan over medium heat for 3–4 minutes, shaking often, until fragrant and golden. Tip onto a plate and set aside.
• In a wide skillet, combine the carrots, butter, honey, water, thyme sprigs, sea salt, and pepper. Bring to a gentle simmer over medium heat.
• Cover and cook for 8–10 minutes, until the carrots are just tender when pierced with a knife tip.
• Uncover, raise the heat slightly, and let the liquid reduce, stirring occasionally, until it thickens into a glossy glaze that coats the carrots — about 5–6 minutes.
• Stir in the lemon juice and discard the thyme sprigs. Taste and adjust salt.
• Transfer to a warm serving dish, scatter over the toasted hazelnuts, and finish with fresh thyme leaves and a pinch of flaky salt. Serve immediately.

©Nature&Garden