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Tender carrots are tossed with a light and buttery glaze in these honey glazed carrots. They are the perfect combination of earthy sweetness and buttery richness.
Honey Glazed Carrots
The beauty of honey glazed carrots is how balanced the dish is. There’s natural sweetness from the carrots, sweet warmth from the honey, and then the rich notes from the salt and butter. It comes together just right in the pan.
Now, I grew up eating mushy vegetables. So, I know just how much you can overcook a carrot. So, please trust me when I know that there’s a valid difference between soft and mushy. This recipe aims for a soft, not at all mushy, texture at the end, which means you’ll have to trust the not-quite-done texture along the way.
Honey Glazed Carrots Recipe
This honey glazed carrots recipe uses a stovetop pan for the glazing. Because of that, the process is way faster than preheating the oven to roast and glaze the carrots. We’re trading the glorious char of roasted carrots for the time savings. And, that’s a trade I’ll readily make on my busiest nights in the kitchen.
This recipe can be made in just ten minutes, just a little more time than it takes to steam some vegetables. And while I do enjoy a good many steamed vegetables, the wow factor of honey glazed carrots recipe is a noticeable step or two above that. Who wouldn’t enjoy a few carrots with dinner, when they’re coated in butter and honey? No one, that’s who.
Honey Butter Carrots
This is one of those versatile side dishes that fits on pretty much any menu. Easter brunch? Check. Thanksgiving spread? Also, check. The Tuesday night that literally everyone has an outdoor activity, and I’ve got 20 minutes to put dinner on the table? Definitely, check.
One of my favorite moments in making these honey butter carrots is when the glaze goes from loose and shiny to sticky and rich. Heat quite literally transforms the sauce. And, I’m unapologetically fascinated by cooking “magic”, even now that I know how it works.
Glazed Carrots Recipe
I love a good glazed carrots recipe, and there’s no end to the delicious ways we can make them. Honey mustard glazed carrots add the sharper note of mustard to the mix. Who can eat just one? If mustard isn’t your thing, these brown sugar glazed carrots are a confection perfection with just a dab of butter and some brown sugar.
And, when fall rolls around and I’m feeling all the seasonal flavors, I just have to make a batch of these these heavenly sweet maple glazed carrots. It’s basically like eating maple candy for dinner. But, still a vegetable! So, you won’t hear any complaints from me.
Carrot Side Dish Recipes
Carrots have grown on me so much over the years. There’s something magical about the difference between how they taste raw versus cooked. It unlocks incredible, natural sweetness, that you just can’t beat. So, I’ve got plenty of other carrot recipes for you.
To begin with, there’s caramelized carrots with bacon. These bad boys take the sweet and rich notes of normal glazed carrots and mix them with the salty, smoky goodness of bacon. You can thank me later.
And, parmesan-roasted carrots are so good that once you try them, you won’t want them any other way for a while. Bite-sized and toasty perfect, these are perfectly snackable right off the pan.
Roasted green beans and carrots deliver a delightful medley of flavors and textures. And, they’re entirely customizable. You can season them with nothing more than salt and pepper, or get crazy with the spice cabinet.
And, don’t miss out on these roasted carrots and beets. They’re a terrific combination of earthy sweetness and caramelized richness. You can even drizzle them with honey, or even a balsamic glaze to enhance every flavor-packed bite.
If you’re fortunate enough to ever have leftover carrots in the house, then immediately use them up with this easy chicken pot pie. It’s a hearty meal that doesn’t take much work at all. Or, you can also toss them into a pot of chicken, potato, and vegetable soup.
Honey Glazed Carrots
Ingredients
- 6 medium carrots, peeled and cut at an angle into ½-inch-thick ovals about 1 pound
- ½ cup water
- 3 tablespoons honey divided
- ¼ teaspoon kosher salt adjust to taste
- 1 tablespoon butter
- 2 teaspoons fresh Italian parsley chopped small
- ½ teaspoon fresh thyme leaves OPTIONAL
Instructions
- Add the carrots, water, 2 tablespoons of honey, and salt to a saucepan. Bring to a boil and then reduce heat to a simmer. Cook for about 4-5 minutes, the carrots should be softening, but not yet tender. Stir occasionally as they cook.
- Increase heat to high, and simmer until the liquid in the pan has thickened enough to coat the carrots, 4-5 minutes, stirring frequently. The carrots should be tender, but not at all mushy. Take care not to overcook.
- Remove from the heat and immediately add 1 tablespoon of butter to the pan. Stir to melt and drizzle the carrots with the remaining tablespoon of honey.
- Stir in the parsley and thyme, adjust the salt if needed, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
