Honey glazed carrots are a welcome side dish combining the natural sweetness of carrots with a light and buttery honey glaze.
Honey Glazed Carrots
This recipe can be made in just ten minutes, about the same amount of time it might take to steam some vegetables. And while I do enjoy a good many steamed vegetables, the wow factor of this glazed carrots recipe is a step or two above that.
What kid isn’t going to enjoy a few carrots with dinner when they’re coated in butter and honey? I sure haven’t met that kid.
Glazed Carrots
Is there no end to the delicious ways we can glaze carrots? Honey Mustard Glazed Carrots aren’t just for the holidays. More sweet than sharp in taste, I bet you can’t eat just one.
Is mustard not your thing? With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots.
Gently sauteed in maple syrup and butter these Maple Glazed Carrots are like eating candy medallions for dinner.
Honey Butter Carrots
You’ll need the following ingredients to make this recipe:
- carrots, peeled and sliced
- honey
- kosher salt
- butter
- fresh Italian parsley, chopped small
- fresh thyme leaves
Honey Glazed Carrots Recipe
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.
Increase heat to high, and simmer until the liquid in the pan has thickened enough to coat the carrots, 4-5 minutes.
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.
For a side dish that checks all the boxes, smokey, sweet, savory, and salty, serve these caramelized carrots with bacon.
It doesn’t get much more boring sounding than frozen peas and carrots, but add some garlic and a pat or two of butter, and now we’re talking. These peas and carrots have become a dinnertime staple in our home.
Roasted carrots and beets offer a terrific combination of earthy sweetness and caramelized richness. For a real treat, drizzle the roasted vegetables with a tangy, slightly sweet balsamic glaze to enhance every flavor-packed bite.
And if you’re fortunate enough to have leftover carrots in the house, try adding them to an easy chicken pot pie or 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
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