Honey-Glazed Carrots with Thyme & Lemon

Tender Honey-Glazed Carrots are sauteed, seasoned with fresh thyme, and hit with a bright splash of lemon juice for an easy, delicious spring side dish!

Honey-Glazed Carrots with Thyme and Lemon with Text Overlay


Okay, friends...so I have a new strategy. Last week I was all about taking advantage of the remaining chilly winter weather with a warm and comforting crock pot chowder.

But this week? I'm over it. I am beyond ready for spring and, starting now, I'm going to will it to get here with an onslaught of recipes calling for the spoils of the season: fresh baby veggies, strawberries, mint, new potatoes, and Easter-inspired fare.

Bubbling Away in Skillet on Stovetop

So first up on the roster? A delectable yet simple-to-prepare side dish featuring sweet spring carrots! Now I know that for most of us, carrots are widely available any month of the year, so this is a dinner accompaniment that you can easily enjoy year-round. But I think it would be especially lovely on or around Easter. Not only is it tasty, but how bright and vibrant are these gorgeous, glossy carrots? This dish would be equally welcomed by your tablescape and your tummy.

Close=up Of Honey-Glazed Carrots with Thyme and Lemon on White Plate

In my house, the barometer of an excellent vegetable recipe is whether or not my persnickety middle child will concede to ingest it. And the verdict for these sweet, tender carrots? He not only ate them...he loved them. I don't know how any child could help but like such a colorful veggie glazed in honey, but mine certainly embraced it. In fact, in his enthusiasm for these carrots, my boy even requested "those pieces with extra herbs on them." That thyme he was eyeing is subtle, yet it lends another layer of flavor, just as the lemon juice provides a perfect, bright finish.

Aerial View

I have to admit that I don't always put much thought or effort into vegetable side dishes, but witnessing the enthusiastic reception of a recipe like this reminds me that I really should. All too often, I invest the majority of my meal-prep minutes into the main course, and the accompanying veggies are pretty much an afterthought. Most nights it's too easy to just throw some lettuce in a bowl and call it a salad, or heat up some frozen peas. But making these carrots reinforced to me that just a few extra minutes can elevate a ho-hum veggie side dish to one that is eagerly scarfed down.

Aerial View of Honey-Glazed Carrots with Thyme and Lemon on White Plate

And the kids aren't the only ones who feel this way. I'm not particularly inclined to adore most vegetables, but as I cleaned up the dinner dishes, I found myself eating the last few carrots, cold and straight out of the pan, with my fingers. Now if I'm excited to eat a veggie, it's pretty much guaranteed to be well received by my kids as well, and it's definitely worth the 10 minutes it takes to throw together.

On a White Plate Garnished with Fresh Thyme Sprigs

So the next time you're in a vegetable rut, I encourage you to give these Honey Glazed Carrots with Thyme & Lemon a try! I promise you'll love them. They're as beautiful as they are tasty, and eating them will transport you to a green and spring-like place...even if there is still snow and bare tree limbs outside your window. 😉

More Tasty Carrots

Honey-Glazed Carrots with thyme and lemon on white plate.

Honey-Glazed Carrots with Thyme and Lemon

Honey-Glazed Carrots are seasoned with fresh thyme and hit with a bright splash of lemon juice for an easy, tender, delicious, sauteed carrot side dish that's perfect for ushering in spring!
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 125kcal
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  • 1 pound carrots, peeled and sliced at an angle, ¼-inch thick
  • ½ cup chicken broth
  • 3 tablespoons honey, DIVIDED
  • ½ teaspoon salt
  • 1 tablespoon butter
  • ½ teaspoon minced fresh thyme
  • 2 teaspoons lemon juice
  • Freshly ground black pepper


  • Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
  • Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
  • Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
  • Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.


Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 403mg | Potassium: 388mg | Fiber: 3g | Sugar: 18g | Vitamin A: 19030IU | Vitamin C: 8.1mg | Calcium: 37mg | Iron: 0.5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Lightly adapted from Cook's Illustrated Cookbook.

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  1. I just came across this recipe on Pinterest! I am wondering what you would think about doing them in a crockpot? I wonder if I could get them completely cooked and through the entire recipe and then transfer to a crockpot just on warm? For Easter we have such a large number of people, I like to get as much done before everyone arrives as possible! Thanks!

    1. I think you could definitely make this recipe ahead of time and then keep it warm in the crock pot. Alternatively, I have a really easy slow cooker carrot recipe that I shared last Easter:


      You could just use that recipe instead in its entirety. Or if you prefer the honey/lemon/thyme flavors from this recipe over the honey/cinnamon combo, adjust the sauce in the slow cooker recipe to include the flavors from the Honey-Glazed Carrots with Thyme & Lemon instead. Hope that makes sense, and enjoy! 🙂

  2. I just made these and my husband said best carrots he ever had so looks like I'll be having more carrots lol thanks for sharing

  3. Hi, Have you made this with a combination of carrots and green beans? Does it still taste good? Or is honey and green beans a bad idea... Thanks!

    1. Hi Jennie! I'm not sure how this honey glaze would taste on green beans??? I'm not really sure that it would be good, but I haven't tried it, so I honestly don't know...perhaps I would be pleasantly surprised! If it were me, though, I'd probably just stick with the carrots and find a different recipe for my green beans. 🙂 Good luck if you decide to try it! 🙂

      1. I decided to make the green beans separately to play it safe, but the carrots came out SO well! Great recipe! Thank you Samantha!

        1. You're very welcome, Jennie...happy to hear that the carrots were a hit! Hope you had a happy Thanksgiving and that your December is going well so far! 🙂

  4. Hi. I just found this site. These look delicious. Do you know if it can be prepared ahead of time and then reheated? If so, would I do the whole recipe and reheat or go through most of the steps and finish the rest when we are ready to serve? Thanks!

    1. Hi Benita! I've only ever made this recipe all at the same time since it doesn't take too long to make. That being said, if I wanted to prepare it ahead of time, I'd probably make the whole recipe and then gently reheat. Since the glaze is made by adding different ingredients at different points in the recipe, it might be difficult to find a good stopping point partially through the recipe. But again, that's is just a guess on my part...I haven't actually tried it. 🙂 I can tell you, however, that when I've made these carrots, the leftovers have reheated just fine. Hope that helps at least a little...happy almost Easter!

    1. Thanks for stopping by and for hosting BOTW each week, Nichi...I always enjoy linking up with y'all!

  5. I love carrots! Im going to try this with honey.Coming from Weekend re-Treat Link Party ! Come-by and visit my blog!

    1. Thanks so much, Mika! If you already love carrots, I think you'll go crazy for these. 🙂 I appreciate you stopping by!

  6. These look incredible. I think I am in love with your site. Everything has my mouth watering. Thanks for sharing.

    1. You are too sweet, Rach...thank you! Hope you have a great weekend...thanks again for stopping by!

  7. These look so good. I will be perfect for not only me and husband but baby too. Thanks for sharing:)

    1. I really hope your family enjoys these carrots! All three of my kids loved them...even the (not-so-baby-anymore) baby. 😉

  8. These look so good! I may even be able to convince the Cs to eat them, and that's a feat! 😀 Hope your week is starting out well, Miss Samantha!

    ~Abby =)

    1. Ha ha, Abby...I hear you! In my experience, little boys + vegetables can be pretty hit or miss! 😉 Thanks for stopping by...hope your transition from vacation back to reality hasn't been too difficult!

  9. Samantha, these carrots look incredible - I love glazed carrots and the addition of thyme & lemon sounds wonderful! Oh, so ready for spring and warm-weather food/projects, but Mother Nature is just not will not let winter go! 🙂 More snow here again today and expected later in the week. I'll just focus on these beautiful carrots! Thanks for sharing and pinning! Have a happy Monday!

    1. I hear you, Cindy...we have another ice day tomorrow! I don't remember that ever happening as late as March. 🙁 But hopefully this week marks the last of your snow and the end of our ice...or at least we can dream, right? Thanks so much for stopping by and for the pin. Hope your March is off to a great start!