Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
easy side dish, vegetable side dish recipe
Servings:
4
Servings
Calories:
153
kcal
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:
153
kcal
|
Carbohydrates:
26
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
674
mg
|
Potassium:
319
mg
|
Fiber:
4
g
|
Sugar:
21
g
|
Vitamin A:
16169
IU
|
Vitamin C:
12
mg
|
Calcium:
50
mg
|
Iron:
1
mg