Honey‑Glazed Carrots
Carrots have enough natural sugar to caramelize beautifully on their own — a touch of honey and butter at the end pushes them into side-dish territory. Cut them on the bias for more surface area and a more elegant look on the plate.
Side · Gluten‑free • 20 min
Ingredients
- 1 pound carrots, peeled and sliced on the diagonal into ½-inch pieces
- 2 tablespoons unsalted butter
- 1½ tablespoons honey
- Kosher salt and freshly ground black pepper
- ½ cup water
- 1 teaspoon fresh thyme leaves (optional)
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Steps
- Combine carrots, butter, honey, ½ teaspoon salt, several grinds of black pepper, and water in a large skillet. Bring to a simmer over medium-high heat.
- Cover and cook until the carrots are just fork-tender, about 8–10 minutes, shaking the pan occasionally.
- Uncover and increase heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glossy glaze that coats the carrots, 3–5 minutes.
- Remove from heat. Toss with thyme leaves if using. Taste and adjust salt. Serve warm.
Tips & Variations
Make Ahead
Peel and slice the carrots up to 24 hours ahead and store in cold water in the refrigerator. The glazing is best done just before serving.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water to loosen the glaze. Microwave works in a pinch but the glaze won't be as glossy.
Substitutions
Maple syrup replaces honey for a deeper, earthier sweetness — use the same amount. Baby carrots work but they won't absorb the glaze as well as cut fresh carrots. Add a pinch of ground ginger or cinnamon with the salt for a spiced version.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
