High Fructose Corn Syrup Free Classic Glazed Carrots

Total time30 min

Prep time10 min

Cook time20 min

High Fructose Corn Syrup 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. The secret here is a simple combination of real butter, honey, and a splash of water — no corn syrup, no mystery sweeteners, just clean ingredients that let the natural sweetness of the carrots shine through. Many store-bought glazed or pre-seasoned vegetable products sneak in high fructose corn syrup as a cheap shortener, so making this from scratch puts you fully in control. 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 glossy, syrupy coating that clings to every slice. A final knob of butter stirred in off the heat gives the glaze that restaurant-worthy sheen. A scatter of fresh thyme at the end adds a subtle herby note that keeps the dish from tipping too sweet. It's the kind of effortless side that earns compliments every single time.

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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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