Honey Glazed Carrots
Tender carrots are simmered in a little water and butter, then tossed in a glossy honey-thyme glaze in one skillet. Sweet, buttery and lightly herbal, they come together in 25 minutes.
- Prep
- 12 min
- Cook
- 15 min
- Total
- 27 min
- Makes
- About 4 cups (6 side servings)
Steps
Before you start
- Choose carrots of similar thickness so they cook evenly; halve very thick ones lengthwise before slicing.
- Peel and cut all the carrots before you turn on the heat, because the glazing goes quickly.
- Use a wide 12-inch skillet with a lid so the carrots sit in a single layer and the liquid reduces fast.
- Have the honey measured and the thyme picked before starting.
Prep the carrots
- Peel the carrots and trim the ends.
- Slice on a diagonal into ¼-inch (6 mm) coins, cutting any very thick pieces in half lengthwise first.
- Strip the thyme leaves from the stems.
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Ready when: Slices are uniform in thickness.
Tip: Even slices are the key to even cooking.
Start the simmer
- Place the carrots in the 12-inch skillet in an even layer.
- Add the water, 2 tablespoons of the butter (about 2 of the 3 pieces), and the salt.
- Bring to a boil over medium-high heat, about 2 minutes.
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Ready when: Liquid is bubbling around the edges and the butter has melted.
Steam until tender
- Cover, reduce the heat to medium, and cook for 6 to 8 minutes, stirring once halfway through, until the carrots are just tender when pierced with a knife tip but still hold their shape.
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Ready when: A paring knife slides in with slight resistance; carrots are bright orange, not mushy.
Tip: Don't overcook now, as they cook a little more in the glaze.
Reduce the liquid
- Remove the lid and raise the heat to medium-high.
- Cook, stirring occasionally, for 2 to 4 minutes until nearly all the water has evaporated and only a thin film of buttery liquid remains in the pan.
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Ready when: The pan looks almost dry, with the liquid reduced to a few tablespoons of glossy butter.
Add the glaze
- Reduce the heat to medium.
- Add the honey, the remaining 1 tablespoon butter, and the thyme leaves.
- Stir constantly for 2 to 3 minutes, coating every carrot.
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Ready when: The sauce is thick and syrupy, clinging to the carrots, and the carrots are tender with lightly caramelized edges.
Tip: Honey burns easily. If it darkens quickly or smells scorched, lower the heat and add a splash of water.
Season and serve
- Remove the pan from the heat.
- Stir in the lemon juice and season with black pepper.
- Taste and add a pinch more salt if needed.
- Transfer to a warm serving dish, scraping up the glaze, and sprinkle with extra thyme if you like.
- Serve right away.
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Ready when: The glaze is shiny and balanced, sweet with a bright finish.
Tip: The lemon juice cuts the sweetness, so don't skip it.
Good to know
Tips
- Cut the carrots on a diagonal for more surface area, which means more glaze and better caramelization.
- Use a wide pan; crowded carrots steam instead of glazing and the liquid takes much longer to reduce.
- Baby carrots can be used whole (2 lb / 900 g), but add 2 to 3 minutes to the covered cooking time.
- Serve immediately, as the glaze loosens and thins as it sits.
Make ahead
Slice the carrots up to 1 day ahead and store them in a container of cold water in the fridge; drain and pat dry before cooking. You can also steam the carrots (steps 1 to 3) up to 4 hours ahead, then finish with the glaze just before serving.
Storage & reheating
Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: not recommended, as the carrots turn soft. Reheat in a skillet over medium-low heat with a splash of water for 3 to 4 minutes, or in the microwave in 30-second bursts.
Substitutions
- honey → pure maple syrup. Use the same amount; the flavor will be more woodsy and slightly less sweet.
- unsalted butter → olive oil or vegan butter. Use 2 tablespoons plus 1 tablespoon, same total amount; the glaze will be a little less rich.
- fresh thyme leaves → 1 tsp dried thyme or 1 tbsp chopped fresh parsley. Add dried thyme with the honey; add parsley at the end.
- fresh lemon juice → apple cider vinegar. Use ½ teaspoon for similar brightness.
