Carrots are the unsung heroes of Thanksgiving. They're always there, but they rarely get the spotlight. Until now. These honey glazed carrots with truffle balsamic pearls are about to become the side dish everyone's talking about. Sweet, earthy, luxurious, and ridiculously easy to make.
Ingredients
Serves 6-8
1kg / 2.2lbs baby carrots (or regular carrots cut into batons)
3 tablespoons butter
3 tablespoons honey
2 tablespoons Sticky Balsamic Truffle Vinegar
3-4 tablespoons Sticky Balsamic Truffle Pearls
1 teaspoon fresh thyme leaves
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Flaky sea salt for finishing
Lemon zest (optional, for brightness)
Instructions
Step 1: Prep the Carrots
If you're using baby carrots, give them a good scrub and trim the tops, leaving about 1cm/0.4 inches of green for presentation. If you're using regular carrots, peel them and cut them into even batons about 7-8cm/3 inches long and 1cm/0.4 inches thick. Uniformity is key for even cooking.
Step 2: Blanch for Tenderness
Bring a large pot of salted water to a boil. Add the carrots and blanch for 4-5 minutes until they're just tender but still have a bit of bite. Drain and set aside. This step ensures they're cooked through before glazing.
Step 3: Make the Glaze
In a large skillet over medium heat, melt the butter. Add the honey, Sticky Balsamic Truffle Vinegar, thyme, salt, and pepper. Stir until everything's combined and bubbling gently. This is your liquid gold.
Step 4: Glaze the Carrots
Add the blanched carrots to the skillet and toss to coat them in the glaze. Cook for 5-7 minutes, stirring occasionally, until the carrots are beautifully glazed and the sauce has thickened slightly. The carrots should be glossy and caramelized.
Step 5: The Truffle Moment
Transfer the glazed carrots to a serving platter. Now for the showstopper—scatter those Sticky Balsamic Truffle Pearls all over the top. They'll add little bursts of intense truffle flavour that take these carrots from simple to spectacular.
Step 6: Finish and Serve
Sprinkle with fresh parsley, a pinch of flaky sea salt, and if you want a bit of brightness, add some lemon zest. Serve immediately while they're hot and glossy.
Pro Tips
Don't Overcook: Mushy carrots are sad carrots. You want them tender but with a slight bite. The blanching step helps control this.
High-Quality Honey: Since honey is a star ingredient here, use good stuff. Local honey or a flavourful variety like wildflower or orange blossom makes a difference.
Watch the Heat: If your glaze starts to burn, lower the heat. You want caramelization, not carbonization.
Pearl Timing: Add the truffle pearls right before serving, not during cooking. They are a garnish to be savored, and make it part of the theatre of Thanksgiving by putting them on at the table.
Why This Recipe Works
The sweetness of the honey and natural carrot sugars gets balanced by the earthy, umami richness of the truffle balsamic. Those truffle pearls are the secret weapon—each one delivers an intense hit of truffle that makes every bite feel luxurious. It's comfort food that tastes expensive.
Make-Ahead Tips
You can blanch the carrots up to a day ahead and store them in the fridge. When you're ready to serve, just make the glaze and toss them in. The whole glazing process takes less than 10 minutes, so it's perfect for busy Thanksgiving prep.
Variations
Add Garlic: Toss in 2-3 minced garlic cloves when you're making the glaze for extra depth.
Spice It Up: A pinch of red pepper flakes adds a nice kick that plays well with the sweet and earthy flavours.
Different Herbs: Rosemary or sage instead of thyme would be gorgeous here.
Make It Vegan: Swap the butter for olive oil or vegan butter. The truffle pearls are already vegan.
Serving Suggestions
These carrots pair beautifully with roasted turkey, prime rib, or even a simple roasted chicken. They're fancy enough for Thanksgiving but easy enough for a Tuesday night dinner when you want to feel a bit special.
Wine Pairing
The earthy truffle notes pair wonderfully with a Pinot Noir or a rich Chardonnay. If you're feeling adventurous, try a Viognier—the floral notes complement the honey beautifully.
Final Thoughts
Carrots might seem basic, but when you glaze them with honey and truffle balsamic, then top them with those incredible truffle pearls, they become anything but ordinary. This is the kind of side dish that makes people ask, "Wait, are these just carrots?" Yes. Yes, they are. But they're carrots that taste like they came from a Michelin-starred restaurant.