Honey Glazed Carrots
These irresistibly delicious honey glazed carrots are incredibly simple to make, bursting with flavor, and ready in under 20 minutes. A perfect crowd-pleasing side dish for weeknight meals, family dinners, or holiday feasts.
Equipment
- non-stick skillet
Ingredients
- 500 g carrots approx. 4-5 medium, peeled and sliced into even rounds or sticks, or baby carrots
- 2 tbsp honey
- 2 tbsp salted butter If unsalted, add an extra pinch of salt
- 1 sprig fresh thyme
- 1/4 tsp salt
- 1 pinch black pepper
Instructions
- Step 1: Wash and peel carrots. If they are on the larger side, trim off the ends and then slice them into nice, even rounds or sticks. Uniform pieces ensure they cook evenly.
- Step 2: Grab a non-stick skillet and place it over medium heat. Add the butter and let it melt until shimmering.
- Step 3: Add the carrots and the sprig of fresh thyme to the skillet. Give them a good stir to ensure every carrot piece is coated in the melted butter.
- Step 4: Cook the carrots for about 10-15 minutes, stirring them occasionally. You are looking for them to become tender, but still have a pleasant crisp bite.
- Step 5: When the carrots have reached that perfect tender-crisp stage, stir in the honey, salt, and pepper. Mix everything really well so the carrots are fully glazed in the sweet and savory coating.
- Step 6: Continue cooking for just another 2-3 minutes. The glaze will start to thicken slightly and cling to the carrots, making them shine.
- Step 7: Before serving, remove the thyme sprig. Then, serve the honey glazed carrots up hot.
Notes
Make this recipe your own! Substitute thyme with fresh rosemary, parsley, or dried dill. Maple syrup or brown sugar can replace honey. Add a pinch of cinnamon, nutmeg, or chili flakes for different flavors. A squeeze of fresh orange or lemon juice right at the end can brighten up the flavors. For extra crunch, sprinkle with toasted pecans or walnuts just before serving. To ensure perfect results, avoid overcrowding the pan and cut carrots uniformly for even cooking; the ideal texture is tender-crisp. Carrots can be washed, peeled, and sliced a day or two in advance and stored in an airtight container in the fridge. Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over medium-low heat or microwave in short bursts. Baby carrots can be used; adjust cooking time as they might cook a bit faster. For a vegan version, swap butter for your favorite plant-based butter alternative and honey for maple syrup. If the glaze doesn't thicken, continue cooking for another minute or two over medium heat, stirring constantly; the honey will reduce and thicken as the water evaporates.