These tasty, sweet butter-glazed carrots come together in under 20 minutes and are the perfect side dish for any meal. You won’t believe how flavorful these carrots are.
To me, side dishes and accompaniments like corn pudding or horseradish sauce just help to make the meal. If you’re looking for a last-second side dish recipe with readily available ingredients, then this glazed carrot recipe should be at the top of your list.
Glazed carrots are such a simple flavorful dish that is very easy to make. We often serve this over the holidays, but it is something we offered at many of the restaurants I worked at. While classily a glazed carrot is simply a cooked carrot coated in melted butter, it has evolved into adding in additional ingredients like sweeteners and herbs.
Glazed Carrots Recipe Video
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Glazed Carrots Ingredients
- Carrots – I like to use stem on baby carrots for this recipe as it looks the nicest.
- Butter – Always use unsalted butter in this recipe so you can control the salt content.
- Honey – I like to use raw honey for this recipe.
How to Make Glazed Carrots
Follow these step-by-step instructions for making these tasty, glazed carrots:
- Prepare the carrots by peeling and removing the stems.
- Place them in a pot of boiling salted water and cook for roughly 4-6 minutes or until al dente, or slightly crunchy. Drain and set aside.
- While the carrots are boiling add the butter and honey to a large sauté pan over low heat and swirl the butter around in a circular motion until melted.
- Add the carrots, season with salt and pepper and toss to coat in the honey-butter mixture. Garnish with parsley.
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.
How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.
How to Reheat: Add the desired number of carrots to a medium-size saucepot with a ½ cup of chicken or vegetable stock and heat over low heat until warmed. Re-season if they need it.
Chef Notes + Tips
- You can substitute out the honey for maple syrup or brown sugar.
- Feel free to substitute for regular carrots or trimmed down pre-packaged baby carrots
More Side Dish Recipes
Easy Glazed Carrots Recipe
- 2 bunches of peeled and trimmed baby carrots
- ¼ cup unsalted butter
- ¼ cup honey
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- Peel the carrots and remove all but about a ½” of the stem for aesthetics.
- Add the carrots to a pot of boiling salted water and cook for 4-6 minutes or until al dente or slightly crunchy. Drain and set aside.
- In the meantime, add the butter and honey to a large sauté pan over low heat and swirl the pan to melt the butter and honey together and coat the bottom of the pan.
- Place in the carrots and gently toss to coat.
- Season with salt and pepper and garnish with parsley.