I Guarantee My 5-Ingredient Glazed Carrots Will Be the First Side Gone on Thanks
My favorite approach to getting interesting side dishes on the table (especially when it comes to Thanksgiving sides) is taking beloved classic recipes and giving them a simple yet super flavorful twist. The twist should ideally require very little extra effort and involve just an ingredient or two from the pantry, like brown butter mashed sweet potatoes and hot honey Brussels spouts.
My family loves glazed carrots, and they’re a staple at basically every holiday dinner. This Thanksgiving, I’m jazzing up this classic side with harissa paste and honey. Harissa-honey glazed carrots feel special enough to serve with a holiday dinner or when you’re having friends over, but are quick and easy enough to make in the middle of the week. Cooked until just tender, these glossy carrots are the perfect balance of spicy, sweet, and tangy. While it’s not required, I do highly recommend adding a sprinkle of fresh herbs plus toasted pumpkin seeds or chopped pistachios. These simple garnishes instantly dress up the carrots and add a fresh, crunchy contrast that I find incredibly delicious.
Why You’ll Love It
It’ll get you excited about carrots. This is the side that will have folks going back for seconds.
It’s a quick and easy side. This is a one-pan stovetop side dish that comes together in two simple steps, with just five ingredients and five to 10 minutes of upfront prep.
Key Ingredients in Harissa-Honey Glazed Carrots
Carrots: If possible, choose carrots that are roughly the same size. If they’re more than 1 inch thick, I recommend halving or quartering them lengthwise into pieces roughly 1/2- to 3/4-inch thick so they cook more quickly and evenly; otherwise, leave them whole.
Harissa paste: The spice level can vary greatly among brands, which is why this recipe gives a range of 1 to 2 tablespoons. Remember, you can always add more. I love the New York Shuk brand, which has a rich, full, spiced flavor but isn’t overwhelmingly spicy. If you’re using a new-to-you brand, I recommend tasting a little before adding it to the carrots.
Honey: In addition to thickening the glaze, the sweetness of the honey does a nice job of balancing the heat of the harissa.
How to Make Harissa-Honey Glazed Carrots
Soften the carrots. Cook the cut carrots in melted butter with the harissa just until they begin to soften.
Finish cooking in the glaze. Mix in water and honey, and simmer until the glaze is thickened and the carrots are tender. Once the pan is off the heat, mix in a spoonful of lemon juice.
Harissa-Honey Glazed Carrots Recipe
It’s just the right balance of spicy, sweet, and tangy.
Prep time 10 minutes
Cook time 20 minutes
Serves 6
Ingredients
2 pounds medium carrots (10 to 15)
3 tablespoons unsalted butter
2 tablespoons harissa paste
1 teaspoon kosher salt
3/4 cup water
1/4 cup honey
1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
Optional garnishes: chopped fresh parsley leaves, chopped fresh cilantro leaves, toasted pumpkin seeds, chopped unsalted roasted pistachios, chopped unsalted roasted almonds
Instructions
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Peel and cut 2 pounds medium carrots crosswise into 2-inch pieces (about 5 cups). If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2- to 3/4-inch thick; otherwise, leave them whole.
Melt 3 tablespoons unsalted butter in a large 12-inch skillet over medium heat. Add the carrots, 2 tablespoons harissa paste, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes.
Stir in 3/4 cup water and 1/4 cup honey. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is mostly reduced to a thick glaze that coats the carrots well, and the carrots are just tender, 8 to 10 minutes. Remove the pan from the heat and stir in 1 tablespoon lemon juice. Garnish as desired.
Recipe Notes
Make ahead: The carrots can be peeled and cut up to 1 day ahead. Refrigerate in an airtight container.
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
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