I start with fat carrots and a wide skillet. Butter melts, carrots go in with a pinch of salt, and I leave them alone for a minute — they do that tiny squeak at first, then settle and pick up a little color. When they’re nearly tender, I slide the carrots to one side, drizzle a spoon of honey onto the bare metal so it loosens, then toss everything together. If the glaze looks too eager, a splash of water smooths it out. A stray thyme sprig is nice if it’s around.
Off the heat I add a quick squeeze of lemon and a grind of pepper. The goal is sweet but not sticky — soft centers, thin shiny coat outside. I always steal one or two straight from the pan; the rest land next to roast chicken or a simple fish fillet… or just a fork, if we’re being honest.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare the carrots
Peel the carrots and cut them into uniform sticks to ensure even cooking.
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Sauté in butter
Heat butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until they begin to soften, about 8–10 minutes.
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Glaze with honey
Drizzle honey over the carrots and continue cooking, stirring gently, until they are caramelized and tender, about 5–7 more minutes.
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Season and serve
Season with salt and freshly ground black pepper to taste. Serve warm as a flavorful, sweet-savory side dish.
Note: Use fresh, medium-sized carrots for even cooking and optimal sweetness.
Updated: August 30, 2025