Vegetarian Classic Honey Glazed Carrots
Sweet, buttery, and finished with a glossy caramelized glaze, these carrots are the kind of simple side dish that quietly steals the show at the dinner table. The method is brilliantly straightforward — everything comes together in a single skillet, with the honey and butter reducing down into a rich, lacquered coating that clings to every slice. Cutting the carrots on the bias gives you more surface area for that glaze to grab onto, which means more flavor in every bite. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. The trickiest part is the final minute of cooking, when the liquid is nearly gone and the honey can go from golden to scorched fast — so stay close and keep stirring. This is the kind of recipe that looks far more impressive than the effort it actually takes, making it perfect for weeknight dinners and holiday spreads 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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