Glazed Carrots are the perfect vegetable side dish made in a skillet with extra sweetness from the honey glaze. Ready in just 15 minutes!
Adding a little bit of honey is a great way to make your carrots recipe extra family-friendly. Adding just a few tablespoons adds to the natural sweetness already in the carrot sticks. The honey cooks with the butter in the skillet to make delicious caramelized carrots that even the pickiest eaters in your family will love.
The slight sweetness and earthy taste of Glazed Carrots makes them the perfect addition to any dinner, or to go along with your holiday spread. Serve them with other classic sides like Mashed Potatoes and Stuffing for an easy holiday dinner.
One of the great things about making this flavorful carrot recipe in the skillet is that it doesn’t take up oven space. When you’re making a big dinner, the kitchen can get busy fast, so it’s always great to find easy recipes that don’t go in the oven. Made on the stovetop these carrots still taste amazing and come out fork-tender.
CARROT HEALTH BENEFITS
Along with how delicious it is, this tender Carrots recipe is also a great source of nutrients. Carrots are great to work into any diet because they’re an excellent source of fiber, antioxidants, and vitamins. They’ve also been found to lower cholesterol. This sweetened recipe gives you all the health benefits and adds a sugary taste.
MORE VEGGIE SIDE DISHES
TIPS FOR MAKING EASY GLAZED CARROTS
- Prep: Start the recipe by peeling and cutting the carrots. Angle the carrot over a cutting board at 45 degrees and peel down for safety. Cut each carrot in half lengthwise, and then cut each half into 3 pieces. This will give you nice, small carrot sticks in spear shapes.
- Cooking time: Turn the stove to medium heat, and put a skillet over it. Add the butter to the medium heat skillet, and as it melts layer the carrots along the bottom of the pan. Let the carrots cook on that side for 5 minutes without stirring them. They’ll start to brown ever so slightly, then turn the carrots over for cooking on the other side.
- Glaze: Add the honey, water, salt, and pepper, to a small bowl and mix them together. Once the ingredients are combined pour them over the carrots while still on the stove. Stir so that the glaze coats the carrots. Continue cooking for a couple of minutes until the carrots are tender and the water is evaporated.
- Serve: Transfer the Glazed Carrots to your serving dish and enjoy warm.
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VARIATIONS ON GLAZED CARROTS
- Brown Sugar Glazed Carrots: You can use brown sugar as the sweetener in the recipe in place of the honey. Add in 1/2 cup brown sugar to cook with the carrots. You could also make brown sugar maple carrots for even more sweetness. Just drizzle some maple syrup over the top while the ingredients finish cooking.
- Balsamic Glaze: For a more tangy sauce try making Balsamic Glazed Carrots. Add balsamic vinegar to the honey. You can also whisk lemon juice into the honey balsamic sauce for extra flavor. Adjust the amount of balsamic vinegar depending on your taste.
- Oil: If you don’t want butter try using olive oil, sesame oil, or coconut oil in your recipe.
- Flavor additions: There are lots of seasoning options you can try for a finishing touch to your carrots. Garlic powder, minced garlic, thyme, ginger, cinnamon, rosemary, cinnamon, or fresh parsley would all taste wonderful.
INSTANT POT GLAZED CARROTS
- Add the chopped carrots and water to the base of your instant pot.
- Cover and seal the instant pot and pressure cook for 3 minutes.
- Quick release the pressure cooker, and then take the lid off.
- Drain any excess water out of the instant pot.
- Set the instant pot to sauté mode.
- Add butter, pepper, salt, and honey.
- Toss the instant pot carrots until well coated and serve.
WHAT TO SERVE GLAZED CARROTS WITH
HOW TO STORE GLAZED CARROTS
- Serve: Don’t leave Glazed Carrots at room temperature for more than 2 hours.
- Store: Let the carrots cool down, then cover them in plastic wrap or put it in an airtight container. The recipe will stay good in the refrigerator for up to 5 days.
- Freeze: You can also store them in an airtight container in the freezer for up to 10 months. Let the carrots thaw in the fridge before reheating them on the stovetop or in the microwave.
- 4 medium carrots
- 1/4 cup unsalted butter
- 1 tablespoon honey
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Peel and cut the carrots into 3" long spears (cut in half lengthwise, then cut each half into 3 pieces).
- Add butter to a large heavy skillet on medium heat.
Add in the carrots, stir well to coat, and cook, without stirring, for 5 minutes.
Rotate carrots and cook for 5 more minutes.
- Add honey, water, salt, and pepper to a small cup and stir to combine.
- Pour the mixture into the skillet and stir.
- Cook until the water has evaporated and the carrots are glazed.