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    TaraTeaspoon » Course » Side Dishes

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    Published: by

    Honey Glazed Carrots

    Jump to Recipe Pin Recipe Jump to Comments
    Honey Glazed Carrots
    Honey Glazed Carrots

    This honey glazed carrots recipe, with garlic and lemon for added flavor, is a simple and crowd-pleasing side. Make this carrot side dish for a weeknight meal or special holiday dinner.


    honey glazed carrots close up

    Glazed carrots are one of the most welcoming side dishes. Everyone from kids to adults love them; and these honey glazed baby carrots are no exception.

    That honey enhances the sweetness of the carrots while garlic and lemon add a touch of sophistication.

    This easy stovetop recipe won't disappoint, and I'll bet you have all the ingredients at home already!

    Jump to:
    • Honey Glazed Baby Carrots Recipe
    • Baby Carrot side dish
    • Carrot Glaze
    • More carrot side dish recipes
    • Honey Glazed Baby Carrots
    baby carrots glazed with honey in white bowl

    Honey Glazed Baby Carrots Recipe

    Baby carrots are time savers and you usually have a bag in your produce drawer. These easy glazed carrots use those already peeled, cleaned baby carrots!

    With a classic honey glaze everyone loves, you won't regret adding this recipe to your weekly meal plan.

    These are the best glazed carrots to serve with roast chicken, glazed ham, BBQ ribs, roast beef, or as a side to Easter dinner, or at Thanksgiving. They work as the perfect pot-luck dish as well.

    different kinds of carrots from the store

    Baby Carrot side dish

    Glazed carrots on the stovetop come together quickly, especially when you use already-peeled baby carrots right out of the bag! Honey glazed carrot recipes can be made with any shape or size of carrot though.

    For my Brown Sugar Glazed Carrots I use baby French carrots that still have a little green stem on top. They look fancy and special.

    You can cut standard carrots from a bag into rounds or medallions, or sticks like my Rosemary Roasted Glazed Carrots.

    Carrots with green tops also work and you can cook these whole, in a large braiser on the stovetop, if you want a fancy presentation.

    honey and garlic with butter in a skillet

    Carrot Glaze

    Add all the ingredients to a skillet that has a tight-fitting lid. You'll stem the carrots with the butter and honey until they are tender and that's all you have to do.

    Here are the basics you'll need for the carrot glaze recipe.

    • 2 tablespoons butter. Use salted or unsalted.
    • 3 tablespoons honey. Use raw, or whatever you have on hand.
    • ½ teaspoon kosher salt. I like the mild flavor of kosher salt as opposed to table salt.
    • 1 teaspoon fresh lemon juice. This adds a bright acidity to the sweet dish.
    • 1 clove minced garlic. Adds a lovely savory flavor.
    • 1 pound baby carrots. These are already peeled and washed.
    • 2 tablespoons water adds moisture to the pan for steaming.
    • Chopped parsley is an optional garnish. You can also use chopped scallions or another herb.
    baby carrots with honey and butter in a pan

    Cover and steam the carrots for about 15 minutes until tender. Then uncover the pan and let the carrots cook for about 2 minutes until all the liquid is reduced and carrots become glazed.

    close up of baby carrots with honey glaze

    More carrot side dish recipes

    • Miso Glazed Carrots
    • Shredded Carrot Salad
    • Potato and Carrot Gratin
    • Brown Sugar Glazed Carrots
    • Beets and Roasted Carrots

    Let me know how it went!

    Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe. Leaving comments helps other too!

    honey glazed carrots with parsley feature

    Honey Glazed Baby Carrots

    Tara Teaspoon
    Sweet glazed carrots are a great stovetop side dish. You can cut your own carrots or use a bag of baby carrots.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 66 kcal

    Ingredients
      

    • 2 tablespoons butter
    • 3 tablespoons honey
    • ½ teaspoon kosher salt
    • 1 teaspoon fresh lemon juice
    • 1 clove garlic minced
    • 1 bag (1 pound bag) baby carrots
    • 2 tablespoons water
    • chopped parsley optional

    Instructions
     

    • In a large skillet over low heat melt the butter with the honey, salt, lemon juice and garlic. Add carrots and water and stir to coat the carrots with the seasonings. Cover and steam until just fork tender, about 15 minutes.
    • Uncover, and increase heat to medium high. Cook 1 to 2 minutes until the liquid is almost gone and turned into a glaze. Serve immediately sprinkled with parsley if desired.

    Notes

    Carrots: 
    You can use baby carrots or standard carrots cut into pieces for this recipe. Cut standard carrots into 1 to 2 inch pieces for uniform cooking.

    Nutrition

    Calories: 66kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 225mgPotassium: 10mgFiber: 1gSugar: 9gVitamin A: 140IUVitamin C: 1mgCalcium: 3mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    Awesome Side Dish Recipes!

    • Cashew Crunch Salad
    • Orange Glazed Carrots
    • Authentic Creamy Black Beans
    • Rosemary Honey Glazed Carrots
    • Brown Sugar Glazed Carrots
    • Asparagus Puff Pastry with Cracked Pepper Cottage Cheese
    • Pomegranate Wild Rice and Roasted Squash Salad
    • Stunning Cheese and Herb Potato Gratin
    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

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    Filed Under: Christmas, Christmas Side Dishes, Easter, Side Dishes, Thanksgiving, Thanksgiving Side Dishes

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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