Barley Free Classic Glazed Carrots
Sweet, buttery, and finished with a glossy honey glaze, these carrots are the kind of simple side dish that quietly steals the show at the dinner table. The whole thing comes together in a single skillet — carrots, butter, water, honey, salt, and pepper — which means minimal cleanup and maximum flavor. Cooking them covered first gets them perfectly tender, then cranking the heat lets the liquid reduce into that irresistible, syrupy coating that clings to every slice. A final pat of butter stirred in off the heat gives the glaze a rich, velvety finish that looks far more impressive than the effort involved. Fresh thyme scattered on top adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or additives — just clean, whole ingredients doing all the work. It's an effortless weeknight staple that's equally at home on a holiday spread.
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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
- 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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