Stovetop Glazed Carrots with Honey Butter

These Honey Butter Stovetop Glazed Carrots come together in about 25 minutes and are one of the easiest and most elegant sides you can put on the table. Sliced carrots simmer in a covered skillet until tender, then the water cooks off, and a quick honey butter glaze comes together right in the same pan. The result is lightly sweet, rich, and beautifully glossy — a simple technique that makes beautiful, absolutely irresistible carrots!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: -6 as a side

Calories: 164kcal

Author: Briana

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

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.

Nutrition