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. 🥕

Save This Recipe! 💌
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!

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

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.

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

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.

- 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!

- 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. 🤤

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!

🌟Leave a Review!
If you make these Honey Butter Glazed Carrots, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe

Stovetop Glazed Carrots with Honey Butter
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
Instructions
Cook the carrots
- Add the carrots, water, and kosher salt to a large skillet over medium heat. Bring to a simmer, then cover and cook until the carrots are nearly tender, about 8-10 minutes.1 pound carrots, ½ cup water, 1 teaspoon kosher salt
- Uncover and increase the heat to medium-high. Cook, stirring occasionally, until the water has fully evaporated, about 2-3 minutes.
Make the honey butter glaze
- Reduce heat to medium. Add the butter and swirl the pan until it melts and coats the carrots, about 1-2 minutes.4 tablespoons butter
- Drizzle the honey over the carrots and toss to coat. Cook for 1-2 minutes, stirring gently, until the carrots are glossy and lightly caramelized.1 tablespoon honey
- Season with salt and pepper to taste. Transfer to a serving dish, top with fresh parsley and a pinch of flaky salt, and serve immediately.Fresh cracked black pepper, 2 tablespoons parsley, Flaky sea salt
Save This Recipe! 💌
Notes
- Slice on the bias: Cutting carrots at an angle gives you more surface area for the glaze to cling to.
- Don't rush the water evaporation: Make sure the water is fully gone before adding the butter. Any leftover liquid will cause it to sputter and slow down the glaze.
- Honey note: Just 1 tablespoon keeps this lightly sweet rather than candy-sweet. Feel free to add more honey to taste!
- Salt: We use Diamond Crystal kosher salt. If you're using Morton's or table salt, use about half as much since they're saltier by volume.
- Make it ahead: Carrots can be cooked through Step 2 up to a day ahead and refrigerated. Finish the honey butter glaze just before serving.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium-low heat with a small pat of butter.
- Serve with: Creamy chicken and leeks with lemon dill cream sauce, this slow cooker prime rib, or any roasted or braised main.






Comments
No Comments