Honey Glazed Carrots
Just a few ingredients and a few minutes are all you need to make these tender, sweet and caramelized Honey Glazed Carrots on the stovetop! The perfect, easy side dish!
A SIMPLE SWEET SIDE DISH
Carrots are great to enjoy as a side dish with just about any meal and these Honey Glazed Carrots will become your new favorite way to serve them. Made with just a few ingredients, these sweet, glazed carrots are ready in less than 20 minutes. They’re not only fast, but they’re very flavorful and will satisfy even the picky eaters!
FREQUENTLY ASKED QUESTIONS:
You bet! You’ll use the same ingredients, except instead of using water, swap it out for 2 teaspoons of olive oil to drizzle over carrots. Preheat the oven to 400℉ degrees while prepping the carrots. Add carrots to a medium-sized mixing bowl. Drizzle the olive oil on and sprinkle with salt and pepper. Stir so the oil and spices coats all of the carrots.
On a baking sheet with higher sides, transfer carrots and spread out in a single layer.
Put baking sheet on the lower rack of the oven and roast for 10 minutes. Use a spatula to rotate carrots and return to oven to roast another 8-10 minutes or until they’re still a bit firm. Remove from oven and place in mixing bowl.Add honey and butter, stir to glaze all the carrots. Serve while still hot or at room temp.
Sure, I don’t see why not. Or you could just use my Maple Glazed Carrots recipe for another way to enjoy your carrots.
If you find that the water keeps evaporating from your carrot mixture in the skillet before they are done cooking, put a lid on your skillet. Just leave a small crack so any steam can be released and won’t build up to let your carrots become mushy.
It is recommended. Peeling them improves the texture, lets the sugars be released easier and helps to caramelize the carrots as they cook.
Sure, I’d recommend that you peel, cut, and prep your carrots and put them in a ziptop bag or container. They’ll keep in the fridge for up to 4 days before you need to cook them.
Absolutely! Just make sure you have a big enough skillet and make enough glaze.
Pretty much anything! Here are some suggestions:
Crock Pot Mississippi Pot Roast
Air Fryer Pork Chop Bites
Crock Pot Pork Loin
Chicken Noodle Casserole
Chicken Fried Chicken
Crock Pot Pork Chops
Southern Fried Chicken
Once your carrots have cooled, place them in an airtight container and they’ll keep in the refrigerator for up to 5 days. Reheat them in a skillet with butter on the stovetop. Or you can use the microwave, but they may change texture. I don’t think you should try to freeze the carrots after they have been cooked.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- carrots– peeled and cut diagonally into approximately 1”-2” pieces
- salt and pepper – if you prefer your carrots just to be sweet without any seasoning, just skip the salt and pepper.
- water – the water is necessary to help cook down and soften the carrots without making them mushy.
- unsalted butter – if all you have is unsalted butter, that will be fine.
- honey – you could use 2 Tablespoons of maple syrup or 2 Tablespoons of brown sugar instead.
HOW TO MAKE HONEY GLAZED CARROTS
In a medium-sized skillet, add carrots, salt, pepper, and water.
Bring the mixture to a boil before reducing down to a simmer.
Cook for 5-10 minutes, or until the carrots are fork tender. Don’t overcook them, you don’t want them mushy or falling apart. If the water has evaporated, add up to 2 Tablespoons of water. Add butter and honey to the carrot mixture.
Cook over medium-high heat for 1-2 minutes. Watch carefully so the carrots don’t burn. Stir occasionally so the glaze thickens but doesn’t stick. Make sure all of the carrots get coated by the glaze. Remove from heat and top with optional parsley, if using. Serve and enjoy with your favorite meals!
CRAVING MORE RECIPES?
Honey Glazed Carrots
Ingredients
- 1 pound carrots (peeled and cut diagonally into approximately 1”-2” pieces)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup water
- 1 Tablespoon unsalted butter
- 2 Tablespoons honey
- chopped fresh or dried parsley for garnish (optional)
Instructions
- In a medium-sized skillet, add 1 pound carrots (peeled and cut diagonally into approximately 1”-2” pieces), ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¾ cup water.
- Bring the mixture to a boil before reducing down to a simmer.
- Cook for 5-10 minutes, or until the carrots are fork tender. Don’t overcook them, you don’t want them mushy or falling apart.
- If the water has evaporated, add up to 2 more Tablespoons of water.
- Add 1 Tablespoon unsalted butter and 2 Tablespoons honey to the carrot mixture. Cook over medium-high heat for 1-2 minutes. Stir occasionally so the glaze thickens but doesn't stick. Make sure all of the carrots get coated by the glaze.
- Remove from heat and top with chopped fresh or dried parsley, if using.
- Serve and enjoy with your favorite meals!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
