Cinnamon Free Classic Honey Glazed Carrots
Sweet, buttery, and finished with a glossy honey glaze, these carrots are the kind of simple side dish that quietly steals the show at the dinner table. The method is straightforward — everything comes together in a single skillet, starting with a quick braise and finishing with a reduction that turns the cooking liquid into something rich and caramelized. For anyone navigating a sensitivity to cinnamon, this recipe is a genuine relief, because honey-glazed carrots are one of those dishes that often sneak in warming spices without warning. Here, the sweetness comes entirely from honey, and the depth comes from proper caramelization rather than any added spice blend. A pinch of salt and black pepper keep things balanced, while fresh thyme adds an herby brightness if you want a little extra dimension. The key moment is that final stretch over higher heat — watch the pan closely as the glaze tightens up, because honey moves fast once the water cooks off. Serve them straight from the skillet while they're still glossy and warm, and don't be surprised when people ask for seconds.
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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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