Mustard Free Classic Honey Glazed Carrots
Sweet, buttery, and finished with a honey glaze that turns glossy and almost caramel-like at the edges, this skillet side dish is the kind of thing that disappears fast at the dinner table. Mustard has a sneaky way of showing up in glazes, marinades, and pre-made sauces, so cooking from scratch with a short, clean ingredient list is the easiest way to keep it off the plate entirely. Here, it's just carrots, butter, honey, water, and a pinch of seasoning — nothing hidden, nothing to second-guess. The technique is simple but smart: the carrots steam through in the covered skillet first, then the lid comes off so the liquid reduces down into that thick, shiny coating that makes every slice look like it belongs on a restaurant menu. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from feeling one-dimensional. This works beautifully as a weeknight side or dressed up for a holiday spread, and the whole thing comes together in one pan with barely any 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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