Glazed Carrots Recipe
Bright, buttery carrots coated in a simple honey glaze—this Glazed Carrots Recipe is your new go-to side dish for weeknight dinners, holiday feasts, or any time you crave a sweet-and-savory vegetable delight.
Full Recipe Introduction
These honey-glazed carrots marry the natural sweetness of fresh carrots with a buttery brown sugar and honey glaze that practically melts in your mouth. I first whipped up this easy stovetop recipe one chilly November evening, inspired by my grandmother’s holiday table—she always believed that a side dish should look as wonderful as it tastes. Carrots are a top vegetable in American kitchens (USDA data shows one cup delivers over 400% of your daily vitamin A!), and when you dress them up with a honey glaze, butter, and just a pinch of salt, they transform into something truly special. Plus, this recipe skips the oven—perfect when you’ve already got the turkey roasting. Let me show you how to turn humble carrots into the star of the show.
Why You’ll Love This Glazed Carrots Recipe
- No oven needed—quick stovetop magic
- Ready in under 20 minutes (prep included!)
- A naturally sweet side that appeals to kids and grown-ups
- One pan, one spoon—minimal cleanup
- Vitamins A and K boost your veggie intake
- Easily doubles for big gatherings
- Customizable with herbs or spices
- Perfect balance of butter, brown sugar, and honey
Ingredients for This Glazed Carrots Recipe
• 1½ pounds medium carrots, peeled and cut on the bias into ½-inch slices (look for even-sized pieces for uniform cooking)
• 2 tablespoons unsalted butter (Kerrygold adds rich flavor)
• 2 tablespoons packed brown sugar (light or dark, your choice)
• 2 tablespoons honey (local or clover honey works best)
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
• ¼ cup water (or low-sodium vegetable broth for more depth)
• 1 tablespoon finely chopped fresh parsley (optional garnish)
Directions for the Glazed Carrots Recipe
- Heat a large skillet over medium heat. Melt butter, swirling the pan so it coats every inch—this ensures each carrot slice picks up that rich, buttery flavor.
- Add the sliced carrots and toss to coat. Sauté 3–4 minutes until edges start to brown. You’re looking for a light caramelization—this step deepens the flavor.
- Stir in brown sugar, honey, salt, and pepper. Immediately pour in the water (or broth), then cover the skillet.
- Reduce heat to medium-low and simmer 6–8 minutes, shaking the pan occasionally. The carrots should be fork-tender but still hold their shape.
- Remove lid and increase heat to medium. Cook 2–3 more minutes, stirring frequently, until the glaze thickens and clings to each carrot slice. You’ll see glossy, syrupy ribbons—that’s your cue!
- Turn off the heat and taste. Add more salt or a grind of pepper if you like. Transfer to a serving bowl and sprinkle with parsley for a pop of color.
Tip: If your glaze seems too thin, just let it bubble a bit longer—don’t walk away, though, or it could burn.
Servings & Timing
Makes 4–6 servings
Prep Time: 5 minutes (peeling is the longest bit)
Cook Time: 12–14 minutes
Total Time: About 20 minutes from stove to table
Variations on Glazed Carrots Recipe
• Ginger Honey Glazed: Stir in ½ teaspoon grated fresh ginger with the sugar.
• Maple Butter Carrots: Swap honey for pure maple syrup.
• Spiced Orange Carrots: Add 1 teaspoon orange zest and a dash of cinnamon.
• Vegan Option: Use coconut oil instead of butter.
• Savory Twist: Sprinkle 2 tablespoons toasted almonds and a pinch of chili flakes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the glaze. These carrots also freeze well—spread them in a single layer on a tray, freeze until firm, then bag them for up to 3 months. Thaw overnight in the fridge before reheating.
Notes
– I learned during testing that starting with room-temperature carrots helps them cook evenly.
– If your carrots are very thick, slice them thinner or cook a minute longer under the lid.
– For a silkier glaze, swirl in an extra pat of butter at the end.
– Want more color? Toss in some baby rainbow carrots.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—none of the ingredients contain gluten, so it’s naturally safe for celiac diets.
Q: How do I keep the carrots from sticking?
A: Use a nonstick or well-seasoned skillet and stir occasionally; the butter also helps prevent sticking.
Q: Can I halve the recipe?
A: Yes, just adjust the sugar, butter, and honey proportionally—taste as you go.
Q: Are these carrots kid-friendly?
A: Very! The sweet glaze often wins over picky eaters, and you can tone down the pepper.
Q: What’s the best carrot variety?
A: Look for fresh, firm carrots—Nantes or Danvers work beautifully for this recipe.
Q: Can I prepare them ahead?
A: You can cook them fully, chill, then reheat before serving—glaze may tighten, so add a splash of broth to refresh.
Q: How do I prevent the glaze from burning?
A: Keep an eye on the pan during the final reduction step; reduce heat if it starts to smoke.
Conclusion
These Glazed Carrots Recipe elevate simple vegetables into a sweet-savory side that’s as easy as it is elegant. Whether you’re hosting holiday dinner or jazzing up a weeknight meal, this one-pan wonder delivers buttery, honey-kissed carrots every time. Give it a try and let me know how it turns out—drop a comment below, pin it for later, or explore my other favorite side dishes here!
Glazed Carrots Recipe
Ingredients
- 1½ pounds medium carrots peeled and cut on the bias into ½-inch slices
- 2 tablespoons unsalted butter Kerrygold adds rich flavor
- 2 tablespoons packed brown sugar light or dark, your choice
- 2 tablespoons honey local or clover honey works best
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
- ¼ cup water or low-sodium vegetable broth for more depth
- 1 tablespoon finely chopped fresh parsley (optional for garnish)
Instructions
- Melt butter in a large skillet over medium heat, ensuring every carrot slice is coated.
- Add sliced carrots, sauté until edges start to brown, about 3-4 minutes.
- Stir in brown sugar, honey, salt, and pepper. Pour in water or broth, cover the skillet.
- Reduce heat, simmer covered for 6-8 minutes until fork-tender.
- Increase heat, cook uncovered for 2-3 minutes until glaze thickens and coats carrots.
- Taste, adjust seasoning if needed. Transfer to a serving bowl, sprinkle with parsley before serving.
