Glazed carrots are one of those side dishes that look impressive on the table but come together with almost no effort. Tender carrot slices get simmered in a honey-butter mixture until just fork-soft, then the heat gets cranked up to reduce everything down into a glossy, caramel-edged glaze that clings to every piece. That final pat of butter stirred in off the heat is the move — it gives the whole dish a silky, restaurant-quality finish. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from feeling one-dimensional. The ingredient list is refreshingly short and completely grain-free by nature, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of recipe that earns a permanent spot in your weeknight rotation and doubles beautifully for holiday spreads.
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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.
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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