Name: Stovetop Glazed Carrots with Honey Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound carrots (peeled and sliced on the bias (about ½-inch thick)); ½ cup water; 1 teaspoon kosher salt (1 teaspoon per pound, or to taste); 4 tablespoons butter; 1 tablespoon honey; Fresh cracked black pepper (to taste); 2 tablespoons parsley (roughly chopped); Flaky sea salt (for finishing)

These Stovetop Glazed Carrots with Honey Butter are a 25-minute, one-pan side dish that belongs in your regular rotation. Sliced carrots simmer covered in a skillet until just tender, then the water cooks off completely, and a simple honey butter glaze comes together right in the same pan. No draining, no extra dishes, and no fuss. The result is rich, glossy, and lightly sweet, and they're somehow ready in 25 minutes with barely any cleanup. 🥕

Honey butter glazed carrots in a serving bowl with a honey dipper, carrot tops and parsley in background.

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The Stovetop Honey Glazed Carrots That Go With Everything 🥕

Most glazed carrot recipes go one of two ways: either boiled until soft and tossed in butter at the end, or roasted with so much brown sugar they taste like dessert. This one goes a different direction. Steaming the carrots in a covered skillet first gives you that tender bite without waterlogging them, and letting the liquid cook off completely before the butter goes in means the glaze actually clings instead of just pooling at the bottom of the dish.

We only use one tablespoon of honey in this recipe. Just enough to give the glaze that glossy finish and a subtle sweetness that works with the natural flavor of the carrots rather than covering it up. We usually just eat these straight out of the pan. 😂

🥕 Ingredients for Stovetop Glazed Carrots

Simple ingredients, and one pan is all you need!

How to Make Easy Glazed Carrots on the Stovetop ✨

One pan, 25 minutes, and a technique you'll use on repeat. Here's how!

Sliced carrots in a skillet with water and kosher salt, ready to simmer.

Step 1: Add the carrots, water, and kosher salt to a large skillet over medium heat.

Overhead of steamed carrots in a skillet with water almost fully evaporated.

Bring to a simmer, then cover and cook until the carrots are nearly tender, about 8 to 10 minutes. Uncover and increase the heat to medium-high. Cook, stirring occasionally, until the water has fully evaporated, about 2 to 3 minutes.

🥕 Slice on the bias. Cutting carrots at an angle rather than straight across gives you more surface area for the glaze to cling to, and honestly, just looks a lot prettier on the plate too.

Pats of butter added to a skillet of steamed carrots with a fish spatula.

Step 2: Reduce the heat to medium. Add the butter.

arrots coated in melted butter in a skillet, glossy and just starting to caramelize.

Swirl the pan until it melts and coats the carrots, about 1 to 2 minutes.

🧈 We use Plugrà European-style butter here. The higher butterfat melts into a richer, more velvety glaze than standard butter. You can see the difference in how glossy the carrots get.

Hand drizzling honey over butter-coated carrots in a skillet with a honey dipper.

Step 3: Drizzle the honey over the carrots and toss to coat. Cook for 1 to 2 minutes, stirring gently, until the carrots are glossy and lightly caramelized.

🍯 Just a little honey is all you need. Carrots are already naturally sweet, so the honey just enhances what's already there. We love carrots many ways, but we wanted to keep this recipe lightly sweetened and versatile for a variety of proteins. That said, feel free to add as much honey as you like!

Honey butter glazed carrots tossed in a skillet with fresh parsley.

Step 4: Season with salt and pepper to taste. Garnish with parsley.

Transfer to a serving dish, scatter fresh parsley on top, and finish with a pinch of flaky salt. Serve immediately. 🤤

Overhead of honey butter glazed carrots in a serving bowl with serving spoons, whole carrots alongside.

What To Serve with Honey Butter Glazed Carrots 🥕

These are the perfect partners for our creamy leek chicken with lemon dill cream sauce - add lemon butter sugar snap peas, roasted radishes with brown butter, and mashed potatoes with buttermilk, and the whole spring table is ready!

Close-up of sliced creamy leek chicken in lemon dill cream sauce over mashed potatoes with snap peas and carrots in a green bowl.

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