Honey Glazed Carrots (Printable)

Tender carrots with a buttery honey glaze, perfect for an easy and elegant side.

# What You'll Need:

→ Vegetables

01 - 1 pound carrots, peeled and sliced into 1/2-inch pieces

→ Glaze

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons honey
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

06 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Add the carrots and cook for 5 to 7 minutes until just tender. Drain and set aside.
02 - Melt the butter in a large skillet over medium heat. Stir in honey, salt, and black pepper until combined.
03 - Add the drained carrots to the skillet. Toss to coat evenly with the honey butter mixture. Cook for 3 to 5 minutes, stirring frequently, until carrots are glossy and warmed through.
04 - Transfer the coated carrots to a serving dish. Garnish with chopped parsley if desired and serve warm.

# Expert Advice:

01 -
  • Ready in just 25 minutes, but tastes like you fussed over it all afternoon
  • The glaze becomes glossy and caramelized, turning humble carrots into something elegant
  • It works for weeknight dinners and fancy holiday tables without changing a thing
  • Even people who claim they don't like vegetables ask for seconds
02 -
  • Don't skip the initial boiling step—it partially cooks the carrots so they finish perfectly tender without breaking apart in the skillet.
  • The glaze only takes a few minutes, so have everything ready before you start. Cold carrots added to the hot skillet create that beautiful glossy finish.
  • If your carrots seem watery after draining, that's okay—they release moisture, which actually helps thin the glaze to coat evenly rather than pool at the bottom.
03 -
  • For a dairy-free version, plant-based butter works beautifully and creates the same glossy finish
  • Try maple syrup instead of honey for an earthier, deeper sweetness—use the same amount
  • Rainbow carrots add visual drama when you have them; cut them to the same thickness so they all cook perfectly

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