Thanksgiving is almost here!  I get giddy with excitement around Thanksgiving, knowing I will soon stuff my face with turkey and all my favorite sides.  I love getting together with friends and family to share great food and great conversation.  We usually follow up dinner with watching the first Christmas movie of the season.  Our go to?  National Lampoon’s Christmas Vacation, of course.  It’s my favorite quotable movie… Unfortunately, most of my favorites are not necessarily appropriate to share here.  Gonna keep it PG, folks!  I’ll give you a hint though.  It involves cousin Eddie and his fine RV.  Probably not the best thing to talk about on a food blog, but I like pushing the boundaries of what’s socially acceptable.

So, with that appetizing thought…  Let’s get to the food!

Our skinny orange friend, the carrot, is getting some love today with my recipe for Honey Mustard Glazed Carrots.

They’re so buttery and delicious.  Remember this important mantra when you read this recipe: “There is no such thing as too much butter.”  That is, if you can tolerate it.  I sure hope you can.  If ghee is your go to for that buttery goodness, then bring it on!

Honey Mustard Glazed Carrots

Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Author: Suzie Bauer


  • 2 lb Carrots sliced 1/4" thick at a diagonal
  • 1/2 cup Grass-Fed Butter divided
  • 1/2 cup Bone Broth
  • 3 Tbsp Honey
  • 2 Tbsp Stone Ground Mustard


  • In a large cast iron pan, melt 1/4 cup of butter over medium high heat.
  • Add half of the carrots to the pan and brown for about 5 minutes. Stir occasionally.
  • Remove the carrots to a plate, and repeat step 2 with the remaining carrots.
  • Remove the carrots to the plate.
  • In the pan, pore in the bone broth and stir. Add in the remaining 1/4 cup of butter, honey and mustard and stir.
  • When the butter has melted, add the carrots back in to the pan and toss with the honey mustard sauce.
  • When the butter has melted, add the carrots back in to the pan and toss with the honey mustard sauce.
  • Reduce heat to medium and cover for about 5 minutes.
  • Remove the cover and allow the sauce to reduce for another 5 minutes.
  • Place carrots in a serving dish and pour any remaining sauce over the top.