Capsaicin Free Classic Glazed Carrots
Glazed carrots are one of those side dishes that look impressive but come together with almost no effort, and this version absolutely delivers on flavor. Tender carrot slices are simmered in a simple mixture of butter, honey, and water until perfectly soft, then the heat gets cranked up so the liquid reduces into a gorgeous, shiny glaze that clings to every piece. The whole process happens in a single skillet, which means less cleanup and more time at the table. For anyone managing sensitivity to capsaicin, this recipe is a natural fit — there are zero hot peppers, chili powders, or spicy seasonings anywhere in the ingredient list, just clean, sweet, savory goodness. A finishing knob of butter stirred in at the end gives the carrots that glossy, restaurant-worthy coating that makes them look almost too pretty to eat. A scatter of fresh thyme on top adds a subtle herbal note that keeps things from feeling too sweet. Serve these alongside a roast, a weeknight chicken, or honestly anything that needs a little color and warmth on the plate.
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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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