These easy honey glazed carrots are made on the stovetop with a simple butter, honey and thyme recipe that is perfect for every day, or the holidays!
My dad always made a version of these honey glazed carrots when were camping while I was growing up, and I love to make them in our home now. They are an amazing and easy side dish for any meal and are even a great addition to your holiday table!
What kind of pan should I cook carrots in?
The only trick involved in making these easy honey glazed carrots is patience. You do need to let them cook long enough to soften and then afterward let them brown up slightly in the pan.
These carrots turn out best when cooked in a cast iron skillet. I love cast iron because it heats very evenly and keeps the temperature in the pan constant. This helps the carrots cook quickly and evenly if they are different sizes.
I like to let these cook and brown a bit in the pan before adding the liquid because I think it adds a nice flavor and visual appeal to the honey glazed carrots.
What kind of carrots should I use?
You can use baby carrots or whole carrots, it really doesn’t matter. If I’m going for ease, I totally use baby carrots and don’t even cut them. If I’m serving this dish with a holiday meal, I use whole carrots and cut them on a diagonal just to make it look a little fancy.
And, as usual, I never peel carrots. Peel away if the skins bother you but if you’re lazy like me just leave ’em be. 🙂
How to Season Carrots
Thyme may seem like an interesting addition but I love the flavor combination with the sweetness of the carrots and the honey. If you don’t have fresh thyme, of course, use dried. It will still be delicious! Parsley is also a good substitute if you don’t have any thyme.
Be sure to save this recipe for holiday cooking – it is a fantastic side dish for your Thanksgiving or Christmas feast!
Easy Caramelized Carrots
- 1 pound carrots chopped (see note)
- 1 cup water or broth, extra may be needed
- 3 tablespoons butter divided
- 3 tablespoons honey
- 4 teaspoons fresh thyme leaves or 1 teaspoon dried
- salt and pepper to taste
- In a large skillet (I used a 12 inch), heat 2 tablespoons of the butter until melted. Add carrots and cook lightly until they start to brown a little bit, about 5 minutes.
- Add the water (or broth) and the honey. Stir to combine and bring the water to a boil.
- Reduce the heat and simmer on low until the carrots become tender about 30 minutes. Check the water throughout this time and add more if it gets low.
- When the carrots are tender and the liquid is reduced and thick (about 1/3 cup left), remove from the heat and add the remaining tablespoon butter, thyme, salt, and pepper.
- Taste and adjust seasonings.