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    Home » Side Dish » Honey Glazed Carrots

    Published: Oct 27, 2021 · Modified: Oct 27, 2021 by Lisa Johnson

    Honey Glazed Carrots

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Baby carrots in a honey glaze and topped with chopped parsley on a white platter with title graphic across the top.

    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:

    • Skillet
    • Wood Turner
    • Chefs Knife and Cutting Board

    You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

    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

    If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

    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
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    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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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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