Celery Free Classic Honey Glazed Carrots
Sweet, buttery, and finished with a glossy caramelized glaze, this carrot side dish is the kind of thing that disappears from the table before the main course even gets a chance to shine. Carrots are simmered in a simple mixture of butter, honey, water, salt, and pepper until just tender, then the lid comes off and the heat goes up — that's where the magic happens as the liquid reduces into a rich, sticky coating that clings to every slice. The bias-cut carrots aren't just a pretty touch; the extra surface area helps them soak up all that honeyed goodness and develop those lightly caramelized edges. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. For anyone navigating celery sensitivities, this recipe is naturally free of the ingredient without any substitutions or workarounds — just clean, wholesome produce and pantry staples. It comes together in a single skillet, which means minimal cleanup and maximum flavor payoff. Serve it alongside roasted chicken, a holiday spread, or honestly anything that could use a little golden, glossy brightness on the plate.
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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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