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tender diagonal carrot slices coated in a light glossy honey-butter glaze in a plain serving bowl, without garnish
Melissa Hart

Honey Glazed Carrots

A wide skillet lets the cooking water disappear before the carrots go soft. Once they're tender, the honey and butter turn the last spoonfuls of liquid into a glossy coating. Keep the pieces the same thickness. Thick chunks and paper-thin rounds won't reach that stage together, and nobody wants half the serving bowl crunchy while the other half falls apart.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs carrots peeled and cut into 1/2-inch diagonal slices
  • 3/4 cup water
  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Put carrots, water and salt in a wide skillet with a lid. Bring to a simmer over medium-high heat.
  2. Cover and cook for 7 to 9 minutes until the carrots are nearly tender when pierced, shaking the pan once.
  3. Uncover and cook for 4 to 6 minutes until most of the water has evaporated. Stir gently so the bottom pieces do not stick.
  4. Add butter, honey and pepper. Cook for 2 to 3 minutes, tossing, until the remaining liquid forms a shiny coating on the carrots.
  5. Remove from the heat, toss with lemon juice and serve while the glaze still clings to the slices.