Interstitial Cystitis Friendly Classic Glazed Carrots
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the bias into ½-inch slices
- 3 tbsp unsalted butter
- ½ cup water
- 2 tbsp honey
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Combine the carrots, 2 tbsp butter, water, honey, salt, and pepper in a large skillet over medium-high heat. Bring to a boil, then reduce the heat to medium, cover, and cook for 8–10 minutes, until the carrots are just tender when pierced with a fork but still hold their shape.
- 2
Uncover the skillet and increase the heat to medium-high. Cook, stirring occasionally, for 5–7 minutes, until the liquid has reduced to a syrupy glaze that coats the carrots and the pan bottom shows only a thin, shiny film — watch closely near the end, as the glaze can scorch quickly once most of the liquid is gone.
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