Honey Glazed Carrots
Carrot rounds simmered in butter and water, then coated in honey and finished with parsley. Soft, sweet and done in one skillet.
Honey Glazed Carrots
Course: Side DishDifficulty: Easy8
servings10
minutes25
minutesCarrot rounds simmered in butter and water, then coated in honey and finished with parsley. Soft, sweet and done in one skillet.
Ingredients
2 lb carrots, peeled and sliced into 1/4-inch rounds
3 tablespoons butter
1/2 cup water
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 pinch ground cinnamon
1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Peel the carrots and slice them into rounds of an even thickness.
- Melt the butter in a large wide skillet over medium heat.
- Add the carrots, water, salt and pepper and bring to a simmer.
- Cover and cook 8 minutes, stirring once, until the carrots are just tender.
- Take off the lid and cook until the water has boiled off and the pan looks almost dry.
- Turn the heat to low and stir in the honey, ginger and cinnamon.
- Use a silicone basting brush to paint any honey stuck to the side of the pan back over the carrots.
- Cook 3 to 4 minutes more, stirring, until the glaze coats the back of a spoon.
- Stir in the lemon juice and thyme and taste for salt.
- Spoon into a warm dish, add the parsley and flaky salt and serve.
Notes
- Use maple syrup instead of honey for a darker glaze. Slice the carrots a day ahead and keep them in the fridge. Cooked carrots keep 3 days covered. Rewarm them in a skillet with a splash of water so the glaze loosens.
Why simmer first
The carrots cook in butter and water until tender. The water boils off and leaves a glaze. Honey goes on last so it does not burn.
Cover the pan for the first stretch, since the steam cooks the carrots. Then take the lid off so the water boils away.
Honey Glazed Carrots swaps
Maple syrup gives a darker glaze. Thyme can replace the parsley. Do not use baby carrots without slicing, since they are too thick.
Carrots like these make a good side for a holiday table because they can be cooked ahead and warmed in a skillet.
What to serve
Roast chicken, ham or turkey.
A wide skillet gives the carrots room. A crowded pan takes longer for the water to cook off. Taste for salt before serving.
A common mistake
Adding the honey too early. Turn the heat low first.
A usual slip is cooking the carrots until they fall apart. Pull them when a fork goes in with a little resistance.
Honey Glazed Carrots at a glance
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Servings: 8 servings
- Ingredients: 12, led by carrots, butter, water, kosher salt
Tips for Honey Glazed Carrots
Use maple syrup instead of honey for a darker glaze. Slice the carrots a day ahead and keep them in the fridge. Cooked carrots keep 3 days covered. Rewarm them in a skillet with a splash of water so the glaze loosens.
Honey Glazed Carrots FAQ
How long does Honey Glazed Carrots take?
Honey Glazed Carrots takes 25 minutes of cooking after 10 minutes of prep.
How many people does Honey Glazed Carrots serve?
This recipe makes 8 servings.
What do I need to make Honey Glazed Carrots?
12 ingredients, led by carrots, butter, water, kosher salt. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
