On Sunday

The Journal


The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.


Butter Glazed Carrots

  • 16 oz bag of carrots
  • 4 tbs butter
  • 2 tbs honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper to taste
  • 1/2 tsp fresh thyme + more for garnish

This quick recipe for the perfectly seasoned glazed carrots packs a lot of flavor into a simple side–perfect for a quick weekday dinner or a 15 minute meal after a busy Sunday.

Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.

Heat the butter in a small saucepan over low heat. Allow the butter to brown while whisking constantly. You’ll notice it’ll start to foam but keep going. This will take anywhere from 5-10 minutes total to make brown butter. Remove the saucepan from the stove when the aroma of the butter smells like hazelnuts and has a similar color.

Add the salt, pepper, and thyme to the butter and stir until the honey blends with the brown butter.

Drizzle over carrots, toss to coat. Bake the carrots for 25-35 minutes. check the carrots and flip around the 15 minute mark. The carrots are done when fork tender. Top with more thyme and serve warm.

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