American · Sides

Honey-glazed carrots

Name: Honey-glazed carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 side servings
Cuisine: American
Ingredients: 2 pounds carrots, peeled and cut diagonally 1/2 inch thick; 3/4 cup water; 3 tablespoons unsalted butter; 2 tablespoons honey; 2 tablespoons fresh orange juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon fresh thyme leaves or 2 tablespoons chopped parsley

Tender stovetop carrots coated in a glossy honey-butter glaze brightened with orange and black pepper.

About 25 minTotal

About 25 minActive

$Cost

EasyDifficulty

Makes 6 side servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 side servings

2 pounds carrots, peeled and cut diagonally 1/2 inch thick
3/4 cup water
3 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons fresh orange juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves or 2 tablespoons chopped parsley

Instructions

Place carrots, water, 1 tablespoon butter, and salt in a . Bring to a boil, cover, and simmer 6 to 8 minutes until carrots are nearly tender but still resist slightly at the center.
Uncover and add honey, orange juice, pepper, and remaining butter. Raise heat to medium-high and cook 4 to 6 minutes, tossing frequently as the liquid reduces.
When only a few tablespoons of syrup remain, lower the heat and continue tossing until every carrot looks glossy and a knife slides through with light resistance. Do not walk away once the honey thickens.
Remove from heat and fold in thyme or parsley. Taste and correct with a pinch of salt or a few drops of orange juice if the glaze seems flat or overly sweet.
Transfer with all the glaze and serve warm. For a holiday meal, cut the carrots a day ahead, but cook them near service because reheating can turn the glaze greasy and the carrots soft.

North AmericaContemporary North American household cooking

From the table

About this recipe

Glazed carrots belong to a long European and North American sweet-savory vegetable tradition; reducing the cooking liquid around nearly tender carrots produces shine without candying them.

Glazed carrots are a long-familiar European and American side built by tenderizing carrots and reducing butter with a sweetener around them. The best versions do not pour a separate sauce over already cooked vegetables. One skillet lets the carrot cooking liquid, honey, orange, and butter reduce together into a thin coating, while black pepper and herbs keep natural sweetness from becoming candy-like. This Kwilt version follows the reviewed household adaptation: Use the comparison-winning one-pan principle, combine the recurring honey-butter-orange profile, and keep the glaze thin and savory enough for an everyday side rather than a candied garnish.

Sources

Dinner does not stop at the recipe