Honey Glazed Carrots

Name: Honey Glazed Carrots with Browned Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups water; 1 tbsp chicken bouillon powder; 1 lb baby carrots; 2 tbsp butter; 2 tbsp honey; 1 tsp dried thyme

Honey glazed carrots are tender baby carrots boiled until soft, then sautéed in browned butter and honey with thyme until caramelized. The browned butter gives these carrots rich, nutty depth that elevates them beyond a simple glaze.

🌍American 🏷️Honey glazed carrots 🏷️Carrots 🏷️Holiday side dish 🏷️Thanksgiving Easy recipe

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🏷️Side dish

-0:00

jackiehartlaubonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

4 cups water
1 tbsp chicken bouillon powder
1 lb baby carrots
2 tbsp butter
2 tbsp honey
1 tsp dried thyme

6 Ingredients

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Instructions

1
In a large skillet or pot, bring water to a boil and stir in the chicken bouillon powder to create a broth.
2
Add the baby carrots to the boiling broth.
3
Boil the carrots until they are fork-tender, about 10-15 minutes.
4
Remove the carrots from the pot and set aside. Drain any remaining liquid from the pot.
5
In the same pot, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter browns and becomes fragrant.
6
Stir the honey and dried thyme into the browned butter.
7
Return the boiled carrots to the pot.
8
Sauté the carrots in the glaze for 2-3 minutes, tossing to coat, until they are nicely caramelized.
9
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Brown the butter over medium heat until it smells nutty and has visible brown bits—this takes 2–3 minutes and is key to flavor depth.
Don't overcrowd the pan when sautéing; work in batches if needed so carrots caramelize instead of steam.
Taste the boiling water after adding bouillon and adjust salt before adding carrots, since they absorb the seasoning.
Watch the glaze in the final minutes—it should bubble gently and coat the carrots; if it's too thick, add 1 tbsp water to loosen it.

Substitutions

Butter → ghee or olive oil (ghee browns faster and adds richness; olive oil won't brown but works for a lighter version)
Honey → maple syrup or brown sugar (use same amount; maple gives earthier flavor, brown sugar is less sweet)
Dried thyme → fresh rosemary, sage, or oregano (adjust to taste; fresh herbs are more potent)

Storage & make-ahead

Store cooled carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave with a splash of water.

Common Questions

Can I use full-size carrots instead of baby carrots?

Yes. Cut them into 2-inch pieces or coins so they cook in the same time as baby carrots. Adjust boiling time if needed until fork-tender.

How do I know when the carrots are properly caramelized?

The glaze should be syrupy and coat the carrots evenly. They'll have golden-brown edges and the sauce will reduce and deepen in color, about 5–8 minutes over medium heat.

Can I make this ahead for a holiday meal?

Yes. Boil and cool the carrots up to 1 day ahead. Sauté them in the butter-honey-thyme mixture just before serving so the glaze stays fresh and the carrots stay warm.

What can I use instead of dried thyme?

Fresh thyme (use 1 tbsp instead of 1 tsp), fresh rosemary, or fresh sage work well. Dried oregano is a milder substitute if you prefer less herbal flavor.