Sesame Free Classic Honey Glazed Carrots
Sweet, buttery, and finished with a honey glaze that turns genuinely glossy in the pan — this carrot side dish is the kind of thing that disappears fast at the dinner table. Carrots get sliced on the bias so they cook evenly and look a little more elegant than a basic coin cut, then they simmer in butter, honey, and water until just fork-tender. The real magic happens when you pull the lid off and let the liquid reduce down into a thick, caramelized coating that clings to every piece. Sesame can sneak into a surprising number of glazes and Asian-inspired sauces, but this recipe keeps things beautifully simple — just pantry staples and fresh produce, nothing to second-guess. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from feeling one-dimensional. It comes together in one skillet with almost no cleanup, which makes it an easy yes on a busy weeknight or a holiday spread alike.
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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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