Honey Glazed Carrots
Honey glazed carrots are a sweet-savory USA side for weeknights and holidays—tender carrots finished in buttery honey glaze with a pinch of salt. Stovetop or roast; either way they pair with chicken, salmon, or Sunday roast.
đź›’Ingredients
- 1 1/2 pounds carrots, peeled and cut into 2-inch sticks (or baby carrots)
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon or thyme optional
- 1 tablespoon chopped parsley optional
- Splash of water or broth as needed
🔧Kitchen Tools Needed
- Large skillet with lid
- Peeler
- Cutting board
- Wooden spoon
đź“ťInstructions
- 1
Place carrots in a large skillet with 1/4 cup water. Cover and simmer over medium heat 8–10 minutes until just tender when pierced. Drain any excess water.
- 2
Add butter, honey, salt, pepper, and optional cinnamon/thyme. Cook uncovered 3–5 minutes, tossing, until carrots are glossy and the glaze coats them.
- 3
Taste and adjust salt or honey. Sprinkle with parsley.
- 4
Serve hot alongside seafood, chicken, or holiday mains.
- 5
Refrigerate within 2 hours up to 4 days; reheat gently until steaming.
🥗Nutrition Information
⚡Calories per serving: 150
🏷️Recipe Tags
âť“Frequently Asked Questions
Oven method?
Toss with oil, roast 425°F 20–25 minutes; toss with warmed honey-butter at the end.
Maple instead of honey?
Yes—equal amount maple syrup works.
Baby carrots?
They work; may need a couple extra minutes to tenderize.
Less sweet?
Use 1 tablespoon honey and more salt/pepper.
Make ahead?
Cook until tender; reheat in glaze just before serving.
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