Cinnamon Free Classic Glazed Carrots
Glazed carrots are one of those side dishes that look impressive on the table but come together with almost no effort. These are cooked low and slow in a skillet with butter, honey, and a splash of water until they turn perfectly tender, then the heat gets cranked up to reduce everything into a glossy, caramel-like coating that clings to every slice. For anyone navigating a spice sensitivity, this recipe is a breath of fresh air — so many glazed carrot recipes lean on warm spices that can sneak in through spice blends or pre-made sauces, but this one keeps things beautifully simple. The sweetness comes entirely from honey, and the depth comes from butter and a little black pepper, nothing more. A finishing scatter of fresh thyme adds a subtle herbal note without any of the usual spice-rack concerns. The bias-cut slices aren't just pretty — they give you more surface area to soak up that sticky, shiny glaze. Serve them straight from the skillet while they're still glossy and warm, and don't be surprised when they disappear first.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!