Seed Oil Free Classic Glazed Carrots
Sweet, buttery, and deeply satisfying, these glazed carrots are the kind of simple side dish that earns a permanent spot in your weeknight rotation. Every ingredient here is exactly what it sounds like — carrots, real unsalted butter, honey, and a pinch of salt and pepper — which is exactly the point. No mystery oils, no refined seed oil hiding in a sauce packet, just clean, whole ingredients that let the natural sweetness of the carrots shine. The technique is where the magic happens: the carrots simmer in a buttery honey broth until tender, then the heat gets cranked up so the liquid reduces into a glossy, caramel-edged glaze that clings to every slice. That final pat of butter stirred in off the heat gives the whole dish a rich, velvety finish that feels far more indulgent than it actually is. A scatter of fresh thyme at the end adds a subtle herby note that keeps things from tipping too sweet. This is comfort food done right, with nothing to second-guess on the ingredient list.
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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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