Beauty shot of Molly Yeh's Honey-Glazed Carrots with Radicchio and Thyme as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Honey-Glazed Carrots with Radicchio and Thyme

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
Carrots were the only vegetables Molly would eat for the first 16 years of her life—and she still loves them! This dish is very loosely inspired by the traditional Jewish dish tzimmes of stewed carrots and dried fruit, but this bright version has super colorful and bitter radicchio balancing out the sweet glazed carrots.


Honey Glaze:

Carrots and Radicchio:


  1. To make the glaze: In a glass measuring cup or small bowl, whisk together the honey, kosher salt, red pepper flakes and lemon zest and juice. Set aside.
  2. To make the carrots and radicchio: Bring a medium pot of salted water to a boil over medium-high heat. Add the carrots and cook for 5 minutes until tender but still retaining a nice bite. Remove from the pot onto a paper towel-lined plate or baking sheet. Pat dry. Set aside.
  3. Heat the olive oil in a large cast-iron pan or enameled cast-iron braiser over medium-high heat. Add the carrots and cook for 3 minutes until beginning to brown. Season with the sumac, cumin, cinnamon and some kosher salt and black pepper. Toss to combine. Add the thyme. Cook for another 1 to 2 minutes to toast the spices. Pour the glaze over the carrots, stirring to fully coat. Cook for 3 to 5 minutes until the glaze is thickened and the carrots are nicely coated. Remove from the heat to cool slightly.
  4. Add the radicchio and toss to combine. Pour the glazed carrots and radicchio into a shallow serving bowl or onto a platter. Garnish with the almonds, crushed red pepper, sumac, flaky salt and parsley.