Honey Butter Glazed Carrots are easy to make on the stovetop. Smooth, slightly sweet, and perfect for Easter dinner, Thanksgiving, or other holiday meals.
Honey Glazed Carrots
My cousin makes Honey Butter Glazed Carrots every holiday, and they’re great for when you don’t want to use the oven. Slowly simmer the carrots with butter, honey and thyme on the stovetop until tender and slightly glossy, about 20 minutes. Finish with fresh parsley and lemon zest.
A touch of brightness. If you prefer roasted carrots, be sure to check out this Oven Roasted Carrots recipe, which caramelizes in the oven for crispy edges and deeper flavor.
Why this recipe works
This simple honey-glazed carrot recipe balances sweet and savory and is easy to make. It goes well with everything from chicken to salmon, making it a versatile side dish for dinner.
- Simple ingredients: Kitchen staples come together to create a flavorful glaze that enhances the natural flavor of carrots.
- Suitable for vacation: It’s the perfect vegetable side dish for Easter, Thanksgiving, Christmas, and even weeknight meals.
- Nutrient Density: Carrots are rich in fiber, vitamin A, and beta-carotene.
materials needed
You probably already have most of the ingredients for Honey Glazed Carrots in your fridge and pantry. Check the recipe card below for exact measurements.
- butter It provides richness and helps the glaze coat the carrots. Since we use salted butter, you don’t need to add a lot of salt.
- carrots: Peel and cut diagonally. Cut them into similar sizes so they cook evenly.
- extra virgin olive oil It adds flavor and fat and prevents the carrots from drying out.
- Kosher salt and pepper For seasoning
- thyme: Use fresh or dried thyme. When added initially, it gives the vegetables an earthy flavor as they cook.
- honey Adds sweetness and forms a glaze. Stir for the last few minutes. So it doesn’t burn.
- garnish Add fresh parsley and lemon zest for a pop of color.
How to Make Honey Glazed Carrots
First, lightly fry the carrots in a pan with butter and oil, and then apply honey glaze at the end. See recipe card below for printable instructions.
- Add all ingredients: Melt the butter in a large skillet or saucepan over medium heat. Then add the carrots, oil, salt, pepper and thyme.
- Cook CarrotsCover and simmer over medium heat for 18 to 20 minutes. If it’s browning too much and still hard, reduce the heat to medium-low. If you can easily pierce it with a fork, it’s ready.
- To make the honey glaze: Add honey and simmer for a few minutes until thickened.
- garnish Served with parsley and lemon zest.
Carrot Variations to Try
- Dairy Free: Replace the butter with a plant-based alternative or increase the amount of olive oil.
- No time to cut carrots? Whole carrots are the first choice, but baby carrots have a bit of a kick.
- Roasting with Fresh Herbs: Make Roasted Carrots with Fresh Thyme
- Heirloom Carrots: Roasted Carrots with Feta Cheese and Truffles
- Vegan: Instead of honey, use dairy alternatives such as butter and maple syrup.
- Citrus fruits: Turn lemons into oranges.
Preparation and Storage Tips Ahead
- Get ready early. Peel and chop carrots up to 2 days ahead. Place a damp paper towel on top to prevent it from drying out and refrigerate in an airtight container.
- Feeding fewer people? You can halve the recipe and use just 1 pound of carrots.
- Prepare in advance: Start cooking the vegetables before your guests arrive and place over medium heat. Don’t forget to set a timer so you don’t forget! If it’s done before you’re ready for dinner, turn off the heat and let sit, covered, for up to 30 minutes.
- storing leftover food You can store it in the refrigerator for up to 4 days.
- Reheat the Carrots Heat in the microwave or on the stove over medium heat until warm.
What to Serve with Honey Glazed Carrots
These healthy honey-glazed carrots will be delicious for any holiday or family dinner.
More Carrot Recipes You’ll Love
For more side dish ideas, check out: five healthy A carrot recipe to inspire your next meal!
produce: night soil
Serving Size: 3 /4 cups
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Make sure the carrot pieces are of uniform thickness so they cook evenly.
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In a large, deep skillet or medium saucepan with a lid, melt the butter over medium heat. Add carrots, olive oil, salt, pepper, and thyme and toss to coat.
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Cover and cook over medium-high heat, stirring occasionally, until the carrots are tender when pierced with a fork, 18 to 20 minutes.
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Add honey and cook uncovered for 2 to 3 minutes, then toss the carrots until slightly glossy.
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Turn off the heat and mix in the parsley and lemon zest. Serve warm.
Final step:
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clothing material: 3 /4 cups, calorie: 138.5 calorie, carbohydrate: 20.5 g, protein: 1.5 g, province: 6.5 g, Saturated Fat: 3 g, Cholesterol: 10 mg, sodium: 159 mg, fiber: 4.5 g, sugar: 13 g
