Lactose Free Classic Honey Glazed Carrots
Sweet, tender carrots bathed in a glossy honey glaze — this simple side dish is the kind of thing that disappears from the table before anything else. The carrots are cooked low and slow in a skillet until just fork-tender, then the heat gets cranked up so the liquid reduces into a rich, caramelized coating that clings to every slice. It's naturally free of dairy-based milk, cream, or cheese, and the small amount of butter used here is well within what most people avoiding lactose can comfortably handle — since butter contains only trace amounts compared to milk or cream. The honey does the heavy lifting on sweetness, so there's no need for anything processed or hard to source. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from feeling one-dimensional. This one works just as well alongside a weeknight roast as it does on a holiday spread, and the whole thing comes together in a single pan with almost no cleanup.
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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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