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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!
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:
- 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.
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.
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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More delicious carrot recipes:
- Simple Roasted Carrots
- Sautéed Zucchini and Carrots
- Shredded Carrots with Bacon
- Simple Pot Roast with Carrots and Squash
- Instant Pot Carrot Parsnip Mash
- Carrot Ginger Miso Dressing - Japanese Steakhouse-Style
- Creamy Carrot and Cauliflower Soup
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Enjoy!!
Honey Glazed Carrots
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.
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