Save These honey glazed carrots transform simple vegetables into an elegant side dish. The carrots are first par-boiled until tender, then coated in a rich blend of melted butter, honey, and brown sugar. Cooking them in the skillet creates a beautiful glossy finish while caramelizing the natural sugars. Perfect for holiday dinners alongside roast meats or as an addition to weeknight meals.
My daughter used to push carrots around her plate until the day I made this honey glazed version. She ate three servings and asked if I could make them every night.
Last Thanksgiving my sister-in-law finally admitted shed been buying frozen glazed carrots for years. One taste of these and she threw the bag in the trash.
Ingredients
- 500 g carrots: Fresh carrots work best here. Try to buy them with the greens still attached if possible.
- 2 tbsp unsalted butter: Use real butter. It makes all the difference in the glaze.
- 2 tbsp honey: A mild honey like clover works beautifully without overpowering the carrots.
- 1 tbsp brown sugar: This helps create that gorgeous caramelized finish.
- 1/2 tsp salt: Just enough to balance the sweetness.
- 1/4 tsp black pepper: Freshly cracked adds a little warmth.
- 1 tbsp fresh parsley: Adds color and a fresh finish.
Instructions
- Boil the carrots:
- Bring a pot of salted water to a boil. Add the carrots and cook for 5 to 7 minutes until just tender. Drain them well.
- Make the glaze:
- In a large skillet over medium heat melt the butter. Stir in the honey brown sugar salt and pepper until everything is combined.
- Coat and caramelize:
- Add the drained carrots to the skillet. Toss to coat and cook for 5 to 7 minutes more. Stir frequently until the carrots look glossy and caramelized.
- Finish and serve:
- Transfer everything to a serving dish. Sprinkle with fresh parsley if you like. Serve these while they are still warm.
Save These carrots have become our go-to side for Sunday roasts. Something about that sweet glaze makes everything on the plate taste better.
Making Them Your Own
A pinch of cinnamon transforms this into a fall favorite. Fresh thyme works beautifully for a more savory version that pairs perfectly with pork.
Make It Vegan
Swap the butter for olive oil or dairy-free margarine. The glaze still works beautifully and everyone can enjoy them.
Serving Suggestions
These shine alongside roast chicken ham or a holiday prime rib. They also work well in a vegetarian spread with roasted potatoes and green beans.
- Double the recipe for holiday crowds
- Keep warm in a low oven if needed
- Reheat gently with a splash of water
Save Sometimes the simplest sides are the ones people remember most.
Common Questions
- → How do I know when the carrots are done cooking?
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The carrots are ready when they're easily pierced with a fork but still hold their shape. During the glazing stage, look for a glossy, caramelized coating that sticks to the carrots.
- → Can I use baby carrots instead of regular carrots?
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Yes, baby carrots work wonderfully and save prep time. Adjust cooking time slightly as they may cook faster than sliced larger carrots.
- → What can I substitute for honey?
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Maple syrup makes an excellent alternative with similar sweetness and consistency. Agave nectar also works, though it has a milder flavor profile.
- → How long will these keep in the refrigerator?
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Store in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a small amount of butter to refresh the glaze.
- → Can I make these ahead of time?
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You can par-boil the carrots up to a day in advance. Complete the glazing step just before serving for the best texture and presentation.
- → What herbs pair well with honey glazed carrots?
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Fresh parsley adds bright color and mild flavor. Thyme, rosemary, or a pinch of cinnamon complement the honey sweetness beautifully.
