Honey Glazed Carrots are the perfect holiday vegetable side dish made in a skillet with extra sweetness. Ready in just 15 minutes!
Honey Glazed Carrots are a great way to add some sweetness to a classic vegetable Side Dish. Try these sauteed carrots as a delicious alternative to steamed or Roasted Carrots. It’s a great recipe to try out at Easter!
Sabrina’s Honey Glazed Carrots Recipe
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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Table of contents
About this Recipe
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.
Chef’s Note
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.
What to Pair With
The slight sweetness and earthy taste of this carrot dish 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.
How to Store
- Serve: Don’t leave 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.
Alternative Cooking Methods
Instant Pot
- 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.
Variations
- Brown Sugar Glazed Carrots: You can use brown sugar as the sweetener in the recipe in place of the honey. Add in ½ 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.
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I made for dinner according to recipe except I used baby carrots. Turned out great. Will make again. Thank you
“4 medium carrots” is kind of a vague measurement. Can you offer an approximate weight in carrots instead, or even a cup amount? I’m disabled and have trouble chopping things now, so I tend to buy either baby carrots or carrots already cut into “coins.”
Your recipes are wonderful. Tried a few and will continue to add your recipes to my collection. Have you written a cookbook?
Thank you Chris! And yes its brand new! https://www.amazon.com/Dinner-Then-Dessert-Satisfying-Ingredients/dp/0062995413