These Honey and Brown Sugar Glazed Carrots make the perfect side dish to pair with just about anything. They require no oven space, use just a few ingredients, and are so delicious that you may find yourself making them all the time.
In the spring when carrots are in season, use whole carrots from the garden and marvel at the natural sweetness this recipe captures. Otherwise, use any regular old carrots—baby carrots work great, too.
Honey and Brown Sugar Glazed Carrots
These easy peasy Honey Glazed Carrots are a side dish that everyone in the family will love. Made entirely on the stovetop, the carrots are cooked until fork tender then tossed in a buttery brown sugar and honey glaze.
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For a pretty presentation, I like to finish with a sprinkle of fresh parsley. If you’re looking to step things up a bit, try sprinkling with toasted walnuts, adding a few pinches of cinnamon to the glaze or finishing with a tiny drizzle of balsamic vinegar.
Honey Brown Sugar Glazed Carrots Ingredients
- Carrots – you want to be sure and cut your carrots into similar sized pieces. We usually slice into coins, but you can also slice in a bias, cut into sticks or even use whole baby carrots. The main difference will be the cooking time.
- Olive Oil – you can substitute avocado oil if you’d like.
- Butter – If you want to make this dairy free, substitute coconut oil.
- Brown Sugar – we recommend light brown sugar for cooking Glazed Carrots.
- Honey – use your favorite type of honey, or even substitute maple syrup if you prefer.
- Salt
- Parsley – fresh chopped parsley is optional but adds a nice color and freshness.
How to Make Honey Glazed Carrots
- Boil the carrots. In a medium saucepan, add enough water to cover all of the carrots by 2-3″ and bring to a boil. Add the carrots, reduce heat to a simmer and cook for about 8-10 minutes, or until fork tender. Drain the water and return the carrots to the pan.
- Make the honey glaze. Add honey, olive oil, butter, brown sugar and salt to the pot with the carrots and toss to coat. Heat over medium for another 3-5 minutes, stirring occasionally, until the sauce has thickened and coats the carrots.
- Serve. Remove from heat. sprinkle chopped parsley over the top for garnish and serve immediately. Enjoy!
Tips for Making the Best Honey Glazed Carrots
Carrots are a simple side dish that can go from okay to unbelievable with just a few tips:
- Choose the Right Carrots: Look for fresh, firm carrots with smooth skin and vibrant color. Baby carrots or young carrots tend to be sweeter and more tender, but larger carrots can work well too if sliced into uniform pieces.
- Use Quality Honey: for the best flavor, use the best honey!
- Balance Sweetness with Acid: If you find your carrots a bit too sweet, add a splash of acidity. Just a little bit of lemon juice or balsamic vinegar can add a tangy brightness to the glaze.
- Don’t Overcook: Be mindful not to overcook the carrots, as they can become mushy and lose their vibrant color and texture. Cook them until they are just tender but still slightly crisp, with a bit of bite left.
- Thicken the Glaze: Allow the honey mixture to simmer and reduce slightly to thicken the glaze before adding the carrots back to the pan. This helps the glaze cling to the carrots and creates a glossy finish.
- Serve Immediately: For the best flavor and texture, enjoy honey glazed carrots hot off the stove.
Frequently Asked Questions
This dish tastes best when made and eaten on the same day, however in a pinch you could make this the day ahead, store in the fridge and reheat the next day in a preheated 450 degree oven for about 5 minutes.
Another option is to slice your carrots up to 2 days in advance and store them in the fridge, then cook them the day of.
This recipe works for frozen carrots – you just won’t need to cook for quite as long since you are really just warming them and heating the glaze.
Carrots are finished cooking when they are fork tender. The easiest way to tell is to stick a fork into a carrot and see how easily it sinks in.
You can! Mix together the olive oil, melted butter, brown sugar, honey and salt and then pour over the carrots in your slow cooker. Heat on HIGH for 2-3 hours, or until the carrots are fork tender.
Storing and Reheating Instructions
- Refrigerator: store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Glazed Carrots can be stored in an airtight container or freezer bag in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: Gently rewarm carrots in a saute pan over medium heat with a splash of honey and oil. Or, transfer to a sheet tray and warm in a preheated 450 degree oven for about 5 minutes.
Honey and Brown Sugar Glazed Carrots Recipe
Ingredients
- 2 pounds carrots, cut into 1/2" slices
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 tablespoons light brown sugar
- 3 tablespoons honey
- 1/4 teaspoon salt
- 1/4 cup parsley, chopped for garnish
Instructions
- In a medium saucepan, add enough water to cover all of the sliced carrots by 2-3" and bring to a boil.
- Add the carrots, return to a simmer, and cook for about 8-10 minutes, or until fork tender. Drain the water and return the carrots to the pan.
- Add the olive oil, butter, brown sugar, honey, and salt to the pot with the carrots and toss to coat. Heat over medium for another 3-5 minutes, stirring occasionally, until the sauce has thickened.
- Remove from heat, sprinkle chopped parsley over the top for garnish, and serve immediately. Enjoy!
Notes
Nutrition
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More of our favorite side dish recipes:
- Bacon Wrapped Asparagus
- Creamy Brussels Sprouts with Bacon
- Roasted Parmesan Zucchini
- Homemade Creamed Corn
- Oven-Roasted Brussels Sprouts
- Sausage Stuffed Mushrooms
- Chili Spiced Sweet Potatoes
- Oven Asparagus
- Roasted Brussel Sprouts and Sweet Potatoes
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Honey Glazed Carrots make an easy side dish that everyone will love. They are cooked until fork tender and tossed in a delicious honey and brown sugar glaze that tastes great with just about anything.
Categories:
Christmas, Easter, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Healthy, Nut-Free, Sides, Spring Recipes, Summer Recipes, Thanksgiving, Vegetarian, Veggies, Winter Recipes,
These are a favorite at our house! They are so simple to make and the kids actually eat them!