Zanahorias Glaseadas con Miel

Name: Zanahorias Glaseadas con Miel
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1.5 lb zanahorias peladas, cortadas en rodajas diagonales de 1/2 pulgada; 2 tbsp mantequilla sin sal; 3 tbsp miel; 0.5 cup agua; 0.5 tsp sal; 0.25 tsp pimienta negra molida fresca; 1 tsp hojas de tomillo fresco; 1/4 tsp tomillo seco; 1 tsp jugo de limón fresco; 1 tbsp perejil fresco picado, para decorar

Guarnición28 min4 porcionesFácil

Sobre esta receta

Un acompañamiento atemporal e infalible que transforma las humildes zanahorias en algo verdaderamente especial. Las zanahorias tiernas se cubren con un glaseado brillante de miel y mantequilla con un toque de tomillo, haciéndolas irresistiblemente dulces, sabrosas y aromáticas. Listas en menos de 30 minutos con una sola sartén — el acompañamiento perfecto y confiable para cenas entre semana y banquetes festivos.

Instrucciones

1
Peel the carrots and cut them on the diagonal into 1/2-inch slices. Try to keep the pieces uniform in size so they cook evenly.
2
In a large skillet, combine the carrots, water, butter, honey, and salt. Stir briefly to combine. Bring to a boil ^[over medium-high heat].
3
Once boiling, reduce the heat to ^[medium], cover with a lid, and cook for 8–10 minutes, until the carrots are just fork-tender but not mushy.
4
Remove the lid and increase the heat to ^[medium-high]. Continue cooking, stirring frequently, for 4–6 minutes until nearly all the liquid has evaporated and the glaze thickens and coats the carrots in a shiny, sticky layer.
5
Reduce the heat to ^[low]. Add the black pepper and thyme (if using). Stir to coat all the carrots evenly. Taste and adjust salt if needed.
6
Remove from heat and stir in the lemon juice if using — it brightens the sweetness beautifully. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.

Zanahorias Glaseadas con Miel

Guarnición28 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Peel the carrots and cut them on the diagonal into 1/2-inch slices. Try to keep the pieces uniform in size so they cook evenly.
2
In a large skillet, combine the carrots, water, butter, honey, and salt. Stir briefly to combine. Bring to a boil ^[over medium-high heat].
3
Once boiling, reduce the heat to ^[medium], cover with a lid, and cook for 8–10 minutes, until the carrots are just fork-tender but not mushy.
4
Remove the lid and increase the heat to ^[medium-high]. Continue cooking, stirring frequently, for 4–6 minutes until nearly all the liquid has evaporated and the glaze thickens and coats the carrots in a shiny, sticky layer.
5
Reduce the heat to ^[low]. Add the black pepper and thyme (if using). Stir to coat all the carrots evenly. Taste and adjust salt if needed.
6
Remove from heat and stir in the lemon juice if using — it brightens the sweetness beautifully. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.