Save some space in your oven this Thanksgiving with these delicious Stovetop Honey Butter Carrots. They may seem humble but they’ll quickly become a family favorite.
With Thanksgiving just a few weeks away, I’m going to start bringing all the big day dishes. I have quite a few delicious recipes to share with you that will be perfect for food’s favorite holiday.
After developing and gathering the recipes I’m sharing, I realized I created a lot of side dish options so hopefully that’s what you’re looking for this year. I reshot a few old favorites, including my absolute favorite holiday side dish, corn casserole. And I’ll be resharing another cheesy veggie favorite very soon too.
I also have a crazy good bone-in turkey breast recipe coming soon that you aren’t going to want to miss.
But let’s get to these honey butter carrots.
You just need a few simple, common ingredients to whip up these amazing carrots. They are seriously so good and I’ve never really liked cooked carrots.
This is probably the third time in my adult life that I’ve actually made cooked carrots, that’s how little I usually think of them. But things are a-changing now that these babies came into the picture.
These Carrots Have SO Many Selling Points:
- Only 5, super simple ingredients required
- The honey and butter create the most delicious sauce
- Hello, stovetop
- They take less than 30 minutes
- They require very little attention
Who doesn’t love a holiday recipe that you don’t even need to shop for?! The 5 required ingredients for these carrots are common pantry and fridge staples that I’m betting you have already. Vegetable oil, carrots, butter, honey and dried thyme. You’ll also need water and salt but I’m counting those as freebies.
The carrots are started with a little saute in olive oil then they are boiled until they reach a tender-crisp texture and most of the water has evaporated. Leaving a little water helps create a creamy sauce with the honey and butter.
Once we’re at this point, just a simple addition of the remaining ingredients and a minute or two of stirring and they are ready to be served. They honestly couldn’t get any easier.
I love that they are made completely on the stovetop freeing up that precious and limited oven space for the turkey and all-important casseroles.
The fact that they are super low-maintenance is huge too since the only attention they really need is during the first and last few minutes of cooking.
With all the attention given to the turkey and other dishes, it’s nice to have a simple, humble addition to the table. These rich, sweet, creamy carrots are definitely going to become a family favorite if you give them a try.
Stovetop Honey Butter Carrots
- 1 lb. carrots, peeled and cut into 1/2-inch coins
- 1 Tbsp. vegetable oil
- 3/4 cup water
- 2 Tbsp. unsalted butter
- 2 Tbsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. dried thyme
- Heat a cast iron skillet over medium heat. Add oil then carrots and saute them for 3 to 4 minutes. Add water. Cover and simmer for 10 minutes until crisp-tender.
- Once most water has evaporated, add butter, honey, salt and thyme. Cook for 3 minutes, until glazed and syrupy and tender.