Easy Carrot Saute with Honey and Thyme

You’re going to love this quick and easy Carrot Saute! Made on the stove top in less than 15 minutes, these carrots are browned and caramelized, with a touch of thyme and a honey glaze.

A serving plate of sauteed carrots.

Quick Carrot Saute: A Super Easy Side Dish

Meal planning has been a life saver for me since having kids, but it does have its drawbacks. Sometimes you simply can’t predict the busy-ness of your week or that you’ll be craving tacos and definitely not soup on Thursday. So while I need the structure of a meal plan to keep our nights from being utter chaos, I also love being able to switch things up should necessity or inspiration require it.

This Honey Carrot Saute was one of those instant inspirations. I spotted it on a recent episode of Queer Eye, in which Antoni convinced a steak-loving farmer to make and enjoy a vegetable for once in his life. His recipe was made with colorful rainbow carrots and looked elegant and utterly delicious, and it immediately got added to our dinner plans for the next night.

Luckily, this recipe requires very little planning, and it can go with almost any main dish that’s on the menu tonight. We served it alongside the Sous Vide Filet Mignon we had planned to make and we LOVED it. Like, really, really loved it.

Fresh carrots on a cutting board with a vegetable peeler.

Why You’ll Love this Sauteed Carrots Recipe

While roasted carrots are delicious (see this Roasted Carrot Salad with Feta for proof), this carrot saute delivers the deep flavor of roasted carrots in half the time. This recipe is:

  • Made in 15 minutes. It’s so fast and simple, which is a must for me when it comes to side dishes.
  • Made with simple ingredients. Who doesn’t have a bag of carrots hanging out in their produce drawer right now? They’re just waiting for their moment to shine.
  • Gluten free, vegetarian, and kid approved!
  • Irresistibly delicious. Listen, I don’t care if it’s the easiest recipe ever, if it doesn’t taste amazing, it’s never getting shared here. But this carrot saute is truly top notch. The edges are browned and caramely and it’s all covered in a subtly sweet honey butter glaze that’ll have you coming back for seconds (and thirds).

I’ll be honest, my recipe states that this serves four people, but that’s kind of like when the box of Oreos claims 2 Oreos is 1 serving. I could eat the entire pound of these carrots by myself.

I was picking them out of the flaming hot skillet, not even caring if I singed my fingertips off. They are that good. Let me show you how to make them!

Ingredients prepared on a board for a carrot saute.

Key Ingredients

  • Carrots– Use any type you have on hand. Rainbow, orange, and even baby carrots could work.
  • Butter and olive oil– I like using a blend of each for the best flavor.
  • Thyme– Just a sprinkling of fresh thyme leaves adds so much flavor and makes these feel fancier than they have any right to be.
  • Honey– I never liked those sickly sweet cooked carrots growing up, but these honey sauteed carrots are just right.
  • Red pepper flakes– These are optional, but oh my that hint of heat is such a pleasant surprise.

How to Saute Carrots

  1. Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.
  2. Add the carrots, cover, and cook undisturbed for four minutes.
  3. Uncover, stir, and add the thyme, salt, and red pepper flakes.
  4. Cook an additional two minutes, then stir in the honey.
  5. Cook another 1-2 minutes or until the carrots are browned and fork tender.
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