Easy Glazed Carrots Recipe

These easy glazed carrots are buttery and sweet, tossed in a simple honey butter glaze, and ready in under 20 minutes. I like serving them alongside holiday mains like Easter ham or Thanksgiving turkey, but they are ideal any night of the week.

Mom always said you better eat your vegetables, right? But so often they come out bland or overcooked and nobody wants seconds. That is exactly why I started making glazed carrots in the first place. A little butter, a little honey, and suddenly you have a side dish that even the pickiest eaters can’t resist. If you are looking for a last second side with ingredients you probably already have, this is the one. And if you want carrots with more of a roasted, caramelized edge, try my roasted carrots recipe instead.

Glazed Carrots

Glazed carrots have been a staple on holiday dinner tables for generations, and the concept is about as straightforward as cooking gets: cook carrots until tender, then coat them in butter and something sweet. In classic French kitchens this technique is called “glacer,” which literally means to glaze. Chefs would finish root vegetables in butter and a touch of sugar to create a glossy, lacquered coating. I learned this in culinary school, and it is one of those fundamental techniques that sounds advanced but takes 5 minutes once you know what you are doing.

I have made glazed carrots so many of times, and the version I keep coming back to is the simplest one. I blanch the carrots in salted water until they are al dente, then I toss them in a pan with melted butter and honey over low heat, swirling the pan until that glaze coats every single carrot.

I was always taught that a real baby carrot is the one still on the stem, not the whittled down version that comes in a bag, and I still believe that. The stem-on ones look beautiful on a plate and have a sweeter, more concentrated flavor. What I love the most about my recipe is that is very versatile, you can switch up the sweetener, throw in some warm spices, or keep it classic like I do. I hope you give this one a try.

Ingredients and Substitutions

These are the 5 ingredients I use to make this easy glazed carrots recipe, along with substitutions that work just as well.

• Carrots – I use fresh stem-on baby carrots because they cook quickly, taste sweeter, and look great on the plate. You can use full-size carrots peeled and cut into 2-inch pieces on the diagonal. Pre-packaged baby carrots from a bag work too, but they tend to hold more moisture and will not develop as much flavor.
• Unsalted Butter – I always use unsalted butter so I can control the salt level myself. The butter is doing double duty here: it creates the base of the glaze and adds richness. Salted butter works if that is what you have, just hold back on the added salt.
• Honey – Raw honey is my preference because it has a deeper, more complex sweetness. You can swap in maple syrup for a warm, earthy flavor, or use packed light brown sugar if you want more of a caramel taste.
• Fresh Parsley – I finish these with chopped fresh parsley right before serving. Fresh chives work well here too.
• Salt and Pepper – I season after the carrots are in the glaze so I can taste and adjust.

How to Make Glazed Carrots

Prep the carrots: I peel the baby carrots and trim the stems, leaving about half an inch of green for a nice presentation. If I am using full-size carrots, I peel them and cut on the diagonal into 2-inch pieces.

Boil until al dente: I bring a large pot of salted water to a rolling boil. The water should taste like the ocean, that is something I learned early on and it makes a real difference. I add the carrots and cook for 4 to 6 minutes. I want them al dente, still with a slight crunch. They will finish cooking in the glaze, so pulling them out a little early is the move.

Drain completely: I drain the carrots thoroughly. Any leftover water will thin out the glaze and prevent it from coating the carrots properly.

Melt the butter and honey: While the carrots are boiling, I add butter to a separate large sauté pan over low heat. Once it is melted, I add the honey and swirl the pan in a circular motion until the two combine into a smooth, glossy glaze that coats the bottom of the pan.

Toss the carrots in the glaze: I add the drained carrots to the pan and season with salt and pepper. Then I use that same swirling motion, moving the pan back and forth and front to back, to coat every carrot completely in the honey butter mixture. This takes about 2 to 3 minutes over low heat.

Garnish and serve: I finish with a sprinkle of fresh chopped parsley, give it one last toss, and serve immediately. I make sure to pour any remaining glaze from the pan right over the top.

Serving Suggestions

I serve glazed carrots at just about every holiday dinner at our house. When I make my pineapple ham glaze, these go right alongside it on the platter, and of course my delicious glazed ham. My wife always doubles the batch when we have family over because a single pan never survives the first round.

On weeknights, I pair these with my pot roast where the glaze picks up the pan juices on the plate. My daughter loads her plate with these and honestly I think she would skip the main course entirely if I let her. For a full holiday spread, add creamy mashed potatoes and a green bean casserole and you have the table set.

Make-Ahead and Storage

Make-Ahead: I blanch the carrots and keep them drained in the refrigerator for up to a day before I plan to serve them. When it is time, I just make the glaze fresh and toss the cold carrots in. They warm through in about 3 to 4 minutes. You can also keep finished glazed carrots warm in a covered pot in the oven at 225°F for up to 1 hour before serving.

How to Store: I cover leftover glazed carrots and keep them in the refrigerator for up to 5 days. You can freeze them for up to 3 months, but they tend to get soft when reheated.

How to Reheat: I warm them in a saucepot over low heat with a splash of vegetable stock to loosen the glaze back up. The microwave works in a pinch, but the stovetop keeps the texture better. Re-season if they need it.

More Side Dish Recipes

• Roasted Brussels Sprouts
• Sautéed Mushrooms
• Lyonnaise Potatoes
• Roasted Acorn Squash
• Baked Potato