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Honey Glazed Carrots

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Baby carrots cooked on the stovetop in butter, honey, salt, and brown sugar until tender and glazed, then finished off with a sprinkling of chopped parsley. These Honey Glazed Carrots are an easy side dish that is the perfect addition to your dinner or holiday meal!

Baby carrots in a honey glaze and topped with chopped parsley on a white platter.

I wanted a simple, like super simple vegetable to add to our holiday meals this year! It probably won’t shock you to hear that I tend to forget the vegetable since it is the last thing to be made. So something that can be thrown together with a few ingredients in about 25 minutes is perfect!

What you will need to make this recipe:

Baby carrots, salt, brown sugar, honey, butter, and chopped parsley in small bowls.
  • Unsalted butter melted with honey and brown sugar creates our glaze.
  • Baby carrots are the perfect bite-sized vegetable that simmers in the glaze to create the most amazing flavor!
  • Top it off with some sea salt and a sprinkling of chopped Italian parsley and you are done. Thyme or tarragon could be substituted for the parsley.
  • For sweet and spicy carrots, add black pepper and minced jalapeño pepper.

How to make Honey Glazed Carrots:

Add butter to a heated skillet over medium-high heat. After the butter has melted, add the brown sugar and honey. Stir until the sugar is dissolved.

Butter, brown sugar and honey in a skillet.

Add the baby carrots, toss to coat. Reduce heat to medium.

Baby carrots in the sweetened butter mixture in a skillet.

Season carrots with salt, chopped parsley. (add black pepper and jalapeño if using)

Baby carrots, butter, brown sugar, honey, and chopped parsley in a large skillet.

Cook until carrots, stirring occasionally until tender. Garnish with additional chopped parsley before serving.

Honey Glazed Carrots topped with chopped parsley on a white platter.

Recipe Notes & Tips:

  • If you do not have honey, substitute maple syrup
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze: place in an a sealed container or zipper topped bag and place in the freezer for up to 1 month.
  • Reheat leftovers in the microwave or in a skillet on the stove with a bit of butter and fresh herbs to brighten them up.

Tools used to create this recipe:

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Enjoy!!

Baby carrots in a honey glaze and topped with chopped parsley on a white platter.

Honey Glazed Carrots

Baby carrots cooked on the stovetop in butter, honey, and brown sugar until tender and glazed, finished off with a sprinkling of parsley.
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Course: Side Dish
Cuisine: American
Keyword: easy side dish, vegetable side dish recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 153kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 3 tablespoons honey
  • 16 ounces baby carrots
  • 1 teaspoon sea salt
  • .25 cup chopped Italian parsley plus more for garnish
  • 1 teaspoon black pepper optional
  • 1 jalapeno pepper minced, optional

Instructions

  • Add butter to a heated skillet over medium-high heat. After the butter has melted, add the brown sugar and honey. Stir until the sugar is dissolved.
  • Add the baby carrots, toss to coat. Reduce heat to medium. Season carrots with salt, chopped parsley. (add black pepper and jalapeño if using)
  • Cook until carrots, stirring occasionally until tender. Garnish with additional chopped parsley before serving.

Notes

  • If you do not have honey, substitute maple syrup
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze: place in an a sealed container or zipper topped bag and place in the freezer for up to 1 month.
  • Reheat leftovers in the microwave or in a skillet on the stove with a bit of butter and fresh herbs to brighten them up.
  • Thyme or tarragon can be substituted for the parsley.

Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 674mg | Potassium: 319mg | Fiber: 4g | Sugar: 21g | Vitamin A: 16169IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg

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