Ruth’s Chris Honey Butter Glazed Carrots – Steakhouse Side

These honey butter glazed carrots are a classic steakhouse-style side dish that proves simple ingredients can feel truly luxurious. Tender carrots are coated in a rich, glossy glaze that balances sweetness and butteriness perfectly, making them just as memorable as the main course.

The key to this dish is patience. The carrots are gently cooked until just tender, then slowly glazed so the honey, butter, and brown sugar meld into a silky coating that clings to every piece. The result is vegetables that are sweet, savory, and irresistibly shiny.

This recipe mirrors the style of Ruth’s Chris sides—elegant, comforting, and deceptively simple. A touch of white pepper adds subtle warmth that keeps the sweetness in check, while the butter gives the carrots that unmistakable steakhouse richness.

Perfect alongside steak, chicken, or holiday meals, these carrots are quick enough for weeknights yet polished enough for special occasions. They’re a side dish that consistently steals the spotlight.

Servings and Timing

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 1 lb baby carrots (or whole carrots, sliced)
• 3 tablespoons butter
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper (or black pepper)
• 2 tablespoons water
• Fresh parsley, optional, for garnish

Instructions

1. Add the carrots and water to a large skillet over medium heat. Cover and cook for 8–10 minutes, until the carrots are just fork-tender.
2. Drain off any remaining water from the skillet.
3. Add the butter, honey, and brown sugar to the carrots.
4. Reduce heat to medium-low and cook uncovered, stirring gently, until the butter melts and the sauce thickens into a glossy glaze, about 5–7 minutes.
5. Season with salt and white pepper.
6. Toss the carrots until fully coated and shiny.
7. Remove from heat, garnish with parsley if desired, and serve warm.

Variations

• Add a pinch of cinnamon or nutmeg for a subtle warm spice note.
• Use maple syrup instead of honey for a deeper sweetness.
• Finish with a squeeze of fresh lemon juice to brighten the glaze.
• Add a splash of cream at the end for an extra-luxurious finish.

Tips

• Do not overcook the carrots in the first step; they should be tender but not mushy.
• Let the glaze thicken slowly so it coats evenly and does not burn.
• Stir gently to avoid breaking the carrots.
• Serve immediately for the best glossy texture and flavor.