Sweet, tender, and irresistibly buttery, these honey butter glazed carrots are a side dish I keep coming back to. They’re simmered in a rich glaze of butter, honey, and brown sugar until perfectly tender and coated in glossy sweetness. It’s the kind of simple comfort food that elevates any meal, whether I’m hosting a holiday dinner or just making something special for a weekday.
Why You’ll Love This Recipe
I love this recipe because it takes minimal effort and delivers maximum flavor. It uses pantry staples, cooks quickly on the stovetop, and gives me that perfect balance of sweet and savory. The glaze clings beautifully to the carrots, and the hint of pepper adds just enough complexity. It’s also incredibly versatile — I can tweak the sweeteners or spices to suit the occasion or my mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I add the carrots, water, butter, dark brown sugar, and honey to a 10‑inch skillet over medium heat. Then I cover and cook for 8–10 minutes, giving it an occasional stir to keep things from sticking.
After removing the lid, I raise the heat to medium‑high and continue stirring every so often for another 8–10 minutes, letting the glaze reduce and thicken while the carrots become fork-tender.
If I want a little extra kick, I stir in some freshly cracked black pepper at this point.
Finally, I garnish with chopped parsley and serve them piping hot.
Servings and timing
This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
When I want to switch things up, I try a few easy substitutions:
I use regular carrots, peeled and sliced, if I don’t have baby carrots on hand.
Unsalted butter with a pinch of salt works fine when I want to control the sodium.
I’ve swapped in light brown sugar or even white sugar, though I find dark brown gives the richest flavor.
Maple syrup or agave nectar makes a great honey substitute, especially for a different depth of sweetness.
I sometimes skip the pepper or replace it with a pinch of cayenne for a little heat.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 5 days. When I’m ready to reheat, I warm them gently on the stovetop over low heat or pop them in the microwave until heated through.
FAQs
What kind of carrots work best for glazed carrots?
I usually go with baby carrots for convenience, but regular carrots, peeled and sliced into rounds or sticks, work just as well.
Can I make this dish ahead of time?
Yes, I often make it a day in advance and reheat just before serving. The glaze holds up well and the flavors meld beautifully overnight.
Is this recipe suitable for a holiday meal?
Absolutely — it’s a staple on my holiday table. The sweet, buttery flavor pairs wonderfully with turkey, or roast chicken.
Can I make it dairy-free?
I can use a dairy-free butter substitute if I need a dairy-free version. Just keep in mind the flavor may vary slightly.
What can I serve with honey butter glazed carrots?
I like to serve them with roasted meats, mashed potatoes, or stuffing. They also add a nice contrast to spicy or savory dishes.
Conclusion
These honey butter glazed carrots are everything I want in a side dish: quick, easy, and packed with comforting flavor. They’re elegant enough for special occasions but simple enough for any day of the week. Whether I’m feeding family or impressing guests, this recipe always delivers.
Add the carrots, water, butter, dark brown sugar, and honey to a 10‑inch skillet over medium heat. Cover and cook for 8‑10 minutes, stirring occasionally to prevent scorching.
Remove the lid and increase heat to medium‑high. Continue stirring occasionally for another 8‑10 minutes, until the carrots are fork tender and the glaze thickens.
Stir in cracked black pepper (if using).
Garnish with chopped parsley (if using) and serve while hot.
Notes
Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
If using regular carrots, peel and slice them into thick rounds or quarters.
You can use unsalted butter (with a pinch of salt) if reducing sodium.
Light brown sugar or granulated sugar can substitute dark brown sugar (flavor will vary).
Maple syrup or agave nectar can replace honey.
Omit black pepper or use a pinch of cayenne for heat.
For storage: refrigerate in an airtight container up to 5 days; reheat on stovetop or microwave.
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