Xanthan Gum 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 before the main course even hits the table. The method is beautifully simple: carrots, butter, honey, water, and a pinch of seasoning all go into one skillet and do their thing together. No thickeners, no stabilizers, no additives of any kind — just the natural sugars in the honey and carrots doing the work as the liquid reduces down. That makes it a natural fit for anyone avoiding xanthan gum and similar binders, since there's genuinely nothing here that needs them. The optional fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. Keep a close eye on the skillet in those final minutes, because once the liquid is nearly gone, the honey can go from perfect to scorched in a hurry — but nail the timing and you'll have caramelized edges and a lacquered glaze that looks like it came out of a restaurant kitchen.
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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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