Brazil Nut Free Classic Glazed Carrots

Total time30 min

Prep time10 min

Cook time20 min

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 — with no complicated steps or specialty ingredients to track down. For anyone navigating tree nut allergies, this recipe is naturally worry-free, built entirely from everyday pantry staples and fresh produce with zero cross-contamination concerns baked in. The technique is what makes it special: the carrots simmer until just tender, then the heat gets cranked up so the liquid reduces into a shiny, syrupy coating that clings to every slice. A final knob of butter stirred in off the heat gives them that restaurant-quality gloss. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from feeling one-dimensional. Serve them straight from the skillet while they're still warm and glossy — they won't last long.

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Ingredients

4 servings

1 ½ lb carrots, peeled and cut on the bias into ½-inch slices
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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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