Glazed Carrots

4 Tablespoons
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Glazed Carrots are the perfect vegetable side dish made in a skillet with extra sweetness from the honey glaze. 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

Honey Glazed Carrots in skillet


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. 


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. 



  • 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. 

Honey Glazed Carrots on dinner plate


  • 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. 


  1. Add the chopped carrots and water to the base of your instant pot. 
  2. Cover and seal the instant pot and pressure cook for 3 minutes. 
  3. Quick release the pressure cooker, and then take the lid off. 
  4. Drain any excess water out of the instant pot. 
  5. Set the instant pot to sauté mode.
  6. Add butter, pepper, salt, and honey.
  7. Toss the instant pot carrots until well coated and serve. 



    • 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. 

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    Glazed Carrots

    Glazed Carrots are the perfect vegetable side dish made in a skillet with extra sweetness from the honey glaze. Ready in just 15 minutes!
    Yield 4 Tablespoons
    Prep Time 3 minutes
    Cook Time 12 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine American
    Author Sabrina Snyder


    • 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.


    Calories: 138kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 335mg | Potassium: 195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10545IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
    Keyword: Glazed Carrots

    Homemade Glazed Carrots

    About the Author: Sabrina Snyder

    Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

    Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

    She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

    She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

    As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

    Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

    As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

    Sabrina lives with her family in sunny California.

    Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I made for dinner according to recipe except I used baby carrots. Turned out great. Will make again. Thank you

    2. “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.”

    3. Your recipes are wonderful. Tried a few and will continue to add your recipes to my collection. Have you written a cookbook?