Confession time: I have definitely eaten this Honey-Balsamic Thyme Glaze straight from the spoon. Multiple times. No shame in my game! There’s something about the combination of sweet honey and tangy balsamic vinegar that hits all the pleasure centers in your brain at once. Add some aromatic herbs, and suddenly you’ve got a glaze so good you’ll be looking for excuses to put it on everything!

The marriage of honey and balsamic has roots in Italian cuisine, where aged balsamic vinegar is sometimes drizzled over fresh fruit or cheese as a simple yet elegant dessert. This recipe elevates that classic pairing with herbs and a touch of garlic for a glaze that works on pretty much everything from grilled meat to vegetables to cheese.

The best part? Honey-Balsamic Thyme Glaze comes together in about 10 minutes and makes you look like a culinary genius with basically zero effort. That’s what I call a weeknight win! And don’t even get me started on how amazing your kitchen will smell while it simmers – it’s like an instant mood lifter after a long day.

Honey-Balsamic Thyme Glaze

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Sweet-sour Honey-Balsamic Thyme Glaze creates a glossy finish with deep molasses notes from reduced balsamic vinegar complemented by floral honey and aromatic thyme.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 1 Cup 1x
• Category: Sides & Sauces

Ingredients

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• ½ cup good-quality balsamic vinegar
• ⅓ cup honey
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 garlic cloves, minced
• 1 small shallot, finely minced (optional)
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1 tablespoon cold butter (optional, for finishing)

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Instructions

1. Combine all ingredients except butter in a small saucepan
2. Bring to a gentle boil over medium heat, then reduce to low and simmer for 5-8 minutes until slightly thickened and syrupy
3. Remove from heat and swirl in cold butter if using
4. Let cool slightly before using – it will continue to thicken as it cools

Notes

• Makes about 1 Cup

This versatile glaze works wonders on practically everything! It’s particularly magnificent on pork – brush it onto pork tenderloin during the last few minutes of grilling for a glossy, flavorful finish that will have everyone reaching for seconds. It’s also spectacular on roasted vegetables, particularly root vegetables like carrots, parsnips, and butternut squash, where the sweetness of the honey complements their natural sugars.

For an easy yet impressive appetizer, drizzle this Honey-Balsamic Thyme Glaze over a block of goat cheese or brie, sprinkle with toasted walnuts, and serve with crackers – people will think you’re some kind of culinary genius! The glaze also makes an incredible salad dressing when mixed with a little olive oil – try it over mixed greens with roasted beets, goat cheese, and candied pecans for a salad that definitely doesn’t taste like punishment.

Honey-Balsamic Thyme Glaze keeps in the refrigerator for up to 2 weeks (if it lasts that long!) and actually gets better as the flavors meld. It will thicken when cold, so just let it come to room temperature or gently rewarm before using. Make a double batch and give small jars as gifts – it’s the kind of homemade treat that makes people think you spent way more time in the kitchen than you actually did!

Has this Honey-Balsamic Thyme Glaze become your new secret weapon in the kitchen? Or have you discovered it’s amazing on something unexpected like vanilla ice cream? (Don’t knock it till you’ve tried it!) Share your sweet-tangy adventures in the comments – I’m always looking for new ways to use this magical elixir!