Carrots with a honey glaze are simple and affordable, but also quite tasty. Carrots are cooked in this dish until they are tender-crisp and then coated with a buttery honey glaze.
You’ll appreciate how quickly this meal comes together.
Favorite Simple Side
We adore this recipe because, although being really quick and simple to prepare, it looks so classy next to an entrée!
- Carrots with a bright honey glaze are flavorful, sweet, and soft.
- This recipe’s inexpensive but flavorful ingredients are great!
- Serve alongside practically any dish, like meatloaf or your favorite ham recipe for dinner.
- The sweet butter sauce can be given with citrus or savory herbs.
CARROTS Any kind of carrot would do for this dish, however, to be quite honest, I like a cheap supermarket. Although they might require a little bit more cooking time, the baby works excellently in this recipe as well.
HONEY Butter, honey, and herbs on make an incredible combination. No honey? No issue, use pure maple syrup instead!
CREAM & HERBS The ideal addition is fresh butter with either fresh or dried thyme for a touch of flavor (and salt, of course).
VARIATIONS Instead of fresh thyme, substitute a pinch of dried ginger, some lemon juice, or some orange peel in the butter.
How to Prepare Carrots with Honey Glaze
In this recipe, carrots can be either steamed or boiled. It takes little time to prepare and serve these delectable vegetables.
- Use baby carrots or slice regular carrots into 12″ slices. According to the recipe below, boil the carrot slices.
- Simmer butter and honey. Add hot carrots and toss.
- Serve right away after adding salt and pepper to taste.
If desired, garnish with fresh parsley or dill.
- Carrots coated in honey should keep for about three days in the refrigerator if they are stored in an airtight container.
- Carrots with a honey glaze can also be frozen! They will keep for about a month or two in the freezer if you put them in a zippered bag with the date written on the outside.
- With a little butter, kosher salt, and freshly ground black pepper, reheat leftovers in the microwave or on the stovetop over medium heat.
Honey Glazed Carrots
Fresh, crunchy carrots are heated through until tender, then tossed with butter, honey, and seasonings!
|ten minutes to prepare
10 minutes for cooking
twenty minutes in total
- 1 pound carrots cut into ½” slices
- 2 tablespoons butter
- 2 tablespoons honey
- 1 sprig of fresh thyme optional
- ¼ teaspoon salt or to taste
- black pepper to taste
- Carrots should be boiled in salted water. When the carrots are tender-crisp, bring to a boil and then simmer for 5–6 minutes (do not overcook). Good drainage
- If using, remove the thyme leaves from the stem and set them aside.
- Salt, butter, and honey are added to the pan and simmered for one minute. Toss in the carrots and, if using, the thyme leaves.
- To taste, add more salt and pepper to the seasoning.
Sliced carrots can be substituted with baby carrots, although cooking times may need to be altered.
You can use a little bit of ground ginger or orange zest in place of fresh thyme.
For up to three days, carrots can be stored in the refrigerator in an airtight container.
They can be frozen and kept for up to two months by doing so in a zippered bag with the date written on the outside.
To revive the flavors, reheat in the microwave or on the stovetop with some butter, salt, and pepper.
Calories: 129 | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 363mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg