Glazed Carrots Recipe

Prepare carrots

Peel the carrots and trim the ends. Cut into uniform pieces: either 1/2-inch thick diagonal slices or 2-inch batons. Uniform size ensures even cooking.

Simmer carrots

In a medium skillet or sauté pan, add the carrots and 1 cup of water. Add 1 teaspoon of kosher salt. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until carrots are just tender, about 8–10 minutes depending on thickness. Check with a fork for doneness.

Drain (if needed)

If there is excess water remaining (more than a few tablespoons), carefully drain most of it, leaving about 1–2 tablespoons in the pan to help the glaze form. Return pan to medium heat.

Make glaze

Add 2 tablespoons unsalted butter to the pan and let it melt. Stir in 2 tablespoons wildflower honey and 1 teaspoon fresh lemon juice. Sprinkle the remaining 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper over the carrots. Increase heat to medium-high and use a wooden spoon to toss the carrots in the butter-honey mixture, allowing the liquid to reduce and thicken into a glossy glaze, about 2–3 minutes. Tilt the pan and spoon the glaze over the carrots as it reduces to encourage even coating.

Finish and season

Remove the pan from heat. Stir in 2 tablespoons finely chopped fresh parsley and, if using, 1/2 teaspoon lemon zest. Taste and adjust seasoning with additional salt or a squeeze of lemon juice if desired.

Serve

Transfer glazed carrots to a serving dish and spoon any remaining glaze from the pan over the top. Serve warm.