Citric Acid Free Classic Honey Glazed Carrots
Sweet, buttery, and finished with a glossy caramelized glaze, this skillet side dish is the kind of thing that disappears from the table before anything else. For anyone navigating a citric acid sensitivity, finding pre-made glazed vegetables or jarred sauces at the store is often a minefield — citric acid shows up as a preservative in the most unexpected places. This recipe keeps things beautifully clean: just carrots, unsalted butter, honey, water, salt, pepper, and a little fresh thyme if you want an herby lift. The magic happens in a single skillet, where the liquid reduces down into a thick, shining glaze that clings to every slice. Cutting the carrots on the bias gives you more surface area to catch that caramelized coating, and the two-stage cooking method — covered first, then uncovered on higher heat — means the carrots turn perfectly tender before the glaze gets its moment to shine. Just keep a close eye toward the end, because honey moves fast once the liquid is nearly gone. It's an effortless, elegant side that proves simple ingredients are all you really need.
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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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