Honey Glazed Carrots
Honey glazed carrots are tender, buttery and lightly sweet, with a shiny glaze that clings to every slice. They come together in one skillet in about 25 minutes.
- 25 minTotal time
- 4Servings
- 130kcal / serving
- 1 gProtein
They are a great side for roast chicken, ham, pork chops or a holiday table, and kids tend to love them.
The science: why this works
- Cooking the carrots covered in a little water steams them tender before any sugar goes in, so the glaze never burns.
- Uncovering the pan boils off the water, which turns the butter and honey into a thick, shiny glaze.
- Adding the honey at the end keeps its flavor and prevents scorching, since honey burns quickly over high heat.
- A little salt makes the carrots taste sweeter, and lemon juice at the end keeps the sweetness from feeling heavy.
Sugar and salt
Salt does not just add saltiness. It reduces the bitterness that hides sweetness, so the natural sugars in carrots taste stronger. A pinch of salt in a sweet glaze makes the whole dish taste more balanced, not saltier.
Learn: Why desserts need a pinch of salt →How a glaze forms
As the water evaporates, the butter, honey and carrot juices concentrate into a syrup. Fat keeps the syrup smooth and glossy, so it clings to the carrots instead of pooling at the bottom of the pan.
Learn: Why reducing strengthens a sauce →Honey burns fast
Honey is mostly fructose and glucose, which caramelize and burn at lower temperatures than table sugar. Adding it once the pan is nearly dry and cooking only a couple of minutes gives glaze without bitterness.
Learn: Honey and maple →Honey Glazed Carrots
25 min · 4 servings · American · Side dish
Ingredients
Makes 4 servings
- 680 gcarrots, peeled
- 2 tbspbutter
- 60 mlwater
- 3 tbsphoney
- ½ tspkosher salt
- ¼ tspblack pepper
- 1 tsplemon juice
- 1 tbspfresh parsley or thyme leaves, chopped
Method
Tips for the best result
- Cut the carrots the same thickness so they soften at the same time.
- Stir constantly once the honey goes in, since it can scorch in seconds.
- Taste a carrot before glazing; if it is still firm, add 2 tbsp water and cover for another 2 minutes.
Mistakes to avoid
- Adding the honey too early, which burns before the carrots soften; steam first, glaze last.
- Using a pan that is too small, which steams the carrots and keeps the glaze watery; use a 30 cm skillet.
- Cutting carrots into uneven pieces, which leaves some mushy and some raw; slice them evenly.
Variations and swaps
- Swap the herbs for 1/2 tsp ground cinnamon and a pinch of nutmeg for a warm-spiced glaze.
- Add 1 tbsp Dijon mustard with the honey for a sweet and tangy glaze.
- Finish with 2 tbsp toasted chopped pecans for crunch.
- Swap honey for maple syrup if you want a vegan option with a deeper flavor, using olive oil in place of butter.
- Swap the butter for olive oil for a dairy-free version.
- Swap baby carrots for whole carrots, and cook them 3 minutes longer.
Storing and reheating
Cool and refrigerate within 2 hours; eat within 3 to 4 days. Reheat in a skillet or microwave with a splash of water until hot throughout (165°F/74°C).
Honey Glazed Carrots: questions
How do you make honey glazed carrots on the stove?
Steam sliced carrots in butter and a little water until just tender, then uncover, boil off the water, and add honey. Cook 2 to 3 minutes until the glaze thickens and coats the carrots.
How long does it take to cook glazed carrots?
About 15 minutes of cooking after prep. That is 6 to 8 minutes covered, 3 to 4 minutes uncovered, and 2 to 3 minutes to glaze.
Why are my glazed carrots still hard?
The carrots need more time covered in the steam. Add a splash of water, cover the pan and cook 2 to 3 minutes more before glazing.
Can I make honey glazed carrots ahead of time?
Yes. Cook them fully, refrigerate up to 3 days, and reheat in a skillet with a splash of water. The glaze will loosen as it warms.
Should you boil carrots before glazing?
You do not need to boil them separately. Steaming them in the same skillet softens them and the leftover butter makes the glaze.
