Pistachio Free Classic Glazed Carrots
Sweet, buttery, and finished with a glossy honey glaze, these carrots are the kind of simple side dish that somehow steals the show at the dinner table. The technique here is what makes them special — the carrots simmer right in the skillet with butter, water, honey, salt, and pepper until just tender, then the heat gets cranked up to reduce everything into a rich, syrupy coating that clings to every slice. That final tablespoon of butter stirred in off the heat gives the whole dish a silky, restaurant-worthy finish. A scatter of fresh thyme at the end adds a subtle herby note that keeps things from feeling too sweet. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify. It's the kind of dish that works just as well on a weeknight as it does on a holiday table, and it comes together in one pan with almost no cleanup.
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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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