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.
Ingredients
- 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
Instructions
- 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.
Notes
The technique that makes these glazed carrots stand out is the swirling. I do not stir with a spoon, I move the pan itself. Swirling emulsifies the butter and honey together so you get a smooth, glossy coating instead of separated fat sitting on top of the carrots.
Do not overcook the carrots in the water: I pull them when they still have a bite. They will soften more in the hot glaze. If they go in mushy, they come out falling apart.
Keep the heat low for the glaze: High heat will cause the honey to burn and the butter to brown too quickly. Low and slow is the way to get that perfect, glossy finish.
Try warm spices for the holidays: A pinch of cinnamon or nutmeg stirred into the glaze gives these a warm, festive flavor that is perfect for Thanksgiving or Easter. A tiny bit of cayenne adds a nice contrast to the sweetness.
Add toasted nuts for crunch: Chopped pecans or sliced almonds tossed in right before serving add texture and make this a more complete side dish.
Make it ahead for big dinners: I blanch the carrots up to a day ahead and keep them in the refrigerator. When it is time to serve, I just melt the butter and honey and toss them in. Saves time when every burner is spoken for.
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.
Nutrition
Calories: 112kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 5mgPotassium: 25mgFiber: 1gSugar: 12gVitamin A: 808IUVitamin C: 2mgCalcium: 6mgIron: 1mg