Cashew Free Classic Honey Glazed Carrots
Sweet, buttery, and lacquered in a golden honey glaze, these carrots are the kind of side dish that disappears from the table before anything else. The method is brilliantly simple — everything comes together in a single skillet, starting with a quick braise and finishing with a high-heat reduction that turns the cooking liquid into something thick and glossy. That caramelized edge you get in the final minutes is where all the magic happens, so keep a close eye on the pan. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. Tree nut allergies can make navigating packaged glazes and spice blends a real headache, but this recipe is built entirely from whole, straightforward ingredients — carrots, butter, honey, and a few pantry staples — so there's nothing hidden to worry about. It's an effortless, crowd-pleasing addition to any weeknight dinner or holiday spread.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the bias into ½-inch slices
- 2 tbsp unsalted butter
- 3 tbsp honey
- ½ cup water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the carrots, butter, honey, water, 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.
- 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 thick, glossy glaze that coats the carrots and the edges of the pan begin to look lightly caramelized. Watch closely in the final minute — the honey can scorch quickly once the liquid is nearly gone.
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