Description
Sweet, buttery glazed carrots with honey that caramelize beautifully in just 25 minutes. These tender-crisp vegetables with a glossy glaze are the perfect side dish for any meal, from weeknight dinners to holiday feasts.
Ingredients
2 pounds carrots, peeled and cut into 1/2-inch diagonal slices
3 tablespoons unsalted butter
2 tablespoons honey (or brown sugar)
1/2 cup water or vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Optional: 1/2 teaspoon fresh thyme or rosemary
Instructions
1. Wash carrots thoroughly and scrub with a vegetable brush. Peel carrots completely using a vegetable peeler.
2. Trim both ends of each carrot. Cut carrots on a diagonal into uniform 1/2-inch thick slices (or into 3-inch sticks).
3. Heat a large 12-inch skillet with lid over medium-high heat. Add butter and let it melt completely, swirling to coat the pan.
4. Once butter is melted and foaming, add carrot slices in an even layer. Let cook undisturbed for 2-3 minutes to develop color.
5. Stir or toss carrots, then add honey, water or broth, salt, and pepper. Stir to combine everything evenly.
6. Bring liquid to a boil, then immediately reduce heat to medium-low. Cover skillet with lid.
7. Simmer covered for 8-10 minutes, stirring once halfway through, until carrots are tender but still slightly firm when pierced with a fork.
8. Remove lid and increase heat to medium-high. Cook for 3-5 minutes, stirring frequently, until liquid reduces to a thick, syrupy glaze that coats carrots.
9. Test doneness by piercing a carrot with a fork—it should slide in with slight resistance. Glaze should be glossy and cling to carrots.
10. Remove from heat immediately. Taste and adjust seasoning with more salt or pepper if needed.
11. Transfer to a serving dish and garnish with chopped fresh parsley or herbs. Serve immediately while hot.
Notes
Cut carrots into uniform pieces for even cooking—this is the most important step for success.
Don’t skip the covered simmering phase. It ensures carrots cook through without burning the glaze.
Watch heat carefully during final reduction. If glaze starts to burn, lower heat and add a splash of water.
Baby-cut carrots work perfectly and save prep time. Use 2 pounds and reduce cooking time by 2-3 minutes.
For savory version, reduce honey to 1 tablespoon and add fresh thyme, garlic, and lemon juice.
Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of water.
These don’t freeze well as carrots become mushy, but if needed, freeze up to 2 months.
Maple syrup, brown sugar, or agave nectar can replace honey with slightly different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Method: Stovetop, Glazing
- Cuisine: American, Universal
Nutrition
- Serving Size: About 3/4 cup
- Calories: 95
- Sugar: 9g
- Sodium: 195mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 11mg
Keywords: glazed carrots, honey butter carrots, easy carrot recipe, side dish carrots, holiday carrots