Simple Honey Glazed Carrots

Simple Honey Glazed Carrots Recipe

These Simple Honey Glazed Carrots are really great carrots! Delicious! Very easy to prepare and enjoyed by the entire family.

Perfect served alongside chicken and steamed beans for totally super dinner.

I was afraid this dish would be too sweet but surprisingly it’s perfect. Great side dish!

Suitable for a gluten-free diet.

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Simple Honey Glazed Carrots
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This is a very easy honey glazed carrot recipe. First the carrots are cooked tender crisp. Then they are caramelized with a honey and brown sugar glaze. The perfect holiday side dish. Goes well with chicken or turkey and is especially good with ham! Can be made ahead and served at room temperature.
Course: Side Dish
Cuisine: American
Keyword: Simple Honey Glazed Carrots
Servings: 4
Calories: 70 kcal
  • 2 pounds baby carrots
  • 1 1/2 teaspoons salt
  • 4 tablespoons butter
  • 4 tablespoons honey
  • 3 tablespoons packed brown sugar
  • 1/2 lemon juice of
  • fresh ground black pepper or chopped parsley for garnish
  1. Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
  2. In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved.
  3. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed.
  4. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

Tips and Tidbits For Simple Honey Glazed Carrots

These sweet, buttery carrots make a perfect holiday side dish because you can make them ahead of time and serve at room temperature.

In fact, you can make them a day ahead and refrigerate. When it’s time to serve just pop in the microwave to heat through!


Up Next: 

Grandma’s Special Classic Macaroni & Cheese

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Recipe based on one by AshleyP
Photo by May I Have That Recipe