Beautiful, glazed carrots with honey and butter are easy to make yet special enough to make a statement on any holiday table! They are so hard to resist, you’ll make them all year round.
This recipe is terrific served for a weeknight meal and a must for the holidays. Just like Scalloped Potatoes, Crock Pot Creamed Corn, and Broccoli Casserole, they are a classic everyone loves.
Some vegetables become favorites for different reasons. I’m a veggie-lover, so having an affinity for carrots was easy. I love carrots as an appetizer served with dips and as a crispy, crunchy side when I’m enjoying something a bit spicy. You know, when we dig into buffalo wings or sliders, you just have to have that little orange spear!
This recipe starts off with simply cooking the carrots in either vegetable or chicken stock. They become tender and the stock adds a depth of flavor that’s outstanding.
After that, it’s just a matter of adding a few pantry ingredients to bring out even more flavor. Once honey and butter are added, well…that’s when the magic happens. A luscious, rich glaze develops and coats each and every little carrot coin.
Ingredients To Make Honey Glazed Carrots
- Carrots
- Salt
- Sugar
- Vegetable or Chicken Stock
- Butter
- Honey
- Lemon Juice
How To Make This Recipe
This recipe is so easy to make and comes together in about 20 minutes. Here’s how to make it:
- Slice carrots on the bias and place in a deep skillet. Add salt, sugar and stock, then bring to a boil. Cover with lid and reduce to simmer for 5 minutes.
- Remove lid and increase heat to low boil. Reduce liquid by half, then add butter and honey, stirring to coat carrots.
- Continue to cook until glaze develops. Remove from heat, stir in lemon juice. Serve immediately.
How To Store Leftovers
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will keep for about 3 days.
How To Freeze Honey Glazed Carrots
To freeze, prepare the recipe according to the instruction. Place the carrots and any glaze in a freezer zip-top bag. Freeze for up to 3 months.
When you are ready to serve, defrost the carrots, then reheat in the microwave or on the stove top.
This dish is a wonderful addition to any holiday meal yet so easy to make that it’s perfect for supper any night of the week.
More Great Side Dishes You’ll Love!
- Carrot Apple Salad
- Air Fryer Baked Potatoes
- Skillet Green Beans
- Broccoli Apple Salad
- Instant Pot Garlic Herb Rice
Ingredients
- 2 pounds carrots – washed and peeled
- 1 teaspoon salt
- 1 ½ tablespoons sugar
- ¾ cup vegetable or chicken stock
- 2 tablespoons butter
- 3 tablespoons honey
- 2 teaspoons lemon juice
Instructions
- Slice carrots on bias and place in a deep skillet. Add salt, sugar and stock then bring to a boil. Cover with lid and reduce to simmer for 5 minutes.
- Remove lid and increase heat to low boil. Reduce liquid by half. Add butter and honey, stirring to coat carrots. Continue to cook until glaze develops. Remove from heat, stir in lemon juice. Serve immediately.
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This is a wonderful carrot dish and I will be preparing large batches so that I have freeze for future meals. Interesting also that the flavor changes with whatever kind of honey you use. Orange blossom, wildflower, buckwheat honey I didn’t realize honey had such different tastes!
Thank you for the outstanding rating!
~Donya
How long should I cook baby carrots?
Hey there Carol!
That’s a great question! The cook time will be the same either way, I would cut the baby carrots vertically making two long and thin carrot slices, that will be about the same thickness as the carrots in the recipe so you can just follow the directions from there. I hope this helps, let me know how it turns out, I hope you enjoy!
~Donya
I love carrots and sweet potatoes, so I’m going to make this Thanksgiving for the few “sweet potato” haters in my family. (Go figure, I surely can’t! LOL!.)
I’m also making sweet potatoes for me and the rest of the “normal” people that will be at my Thanksgiving table.
Thanks for sharing.
That’s awesome Claudine. My oldest son loves the carrots so I always make extra for him.
Happy Thanksgiving!
XO,
~Donya