For a simple side dish that the whole family will love, these sweet and tender honey butter carrots can’t be beat! Ready in just 15 minutes!
Honey Butter Glazed Carrots
This is a very quick, easy, and delicious side dish that provides a warm dash of color to any meal. The carrots are fork tender, a vibrant orange, and extremely flavorful — both due to their own natural flavor and the subtly sweet honey butter glaze. The best part — it is a one pan dish!
This recipe originated as part of Granny’s Old Fashioned Pot Roast. My mom (Granny) likes to cook her carrots separate from the roast and she always seasons them with a little butter, salt, and sugar.
When I made them recently, I used a little honey with the butter and my daughter Stacey loved the taste and decided it should be its own recipe. So, here it is! This is now one of my favorite new recipes, though it is based on a classic.
When I told Granny this, she told me that my grandmother also liked to sprinkle some fresh mint on the carrots. Fresh dill or chopped parsley would also taste great.
This is the perfect side dish to make for a weeknight dinner or a holiday meal, such as Thanksgiving or Christmas. It is versatile, easy, and pairs well with almost any dish!
Another plus, the grandkids loved it! They love “candy carrots” and I love that they’re getting a healthy dose of fiber and Vitamin A!
What is the Difference Between Roasted Carrots and Glazed Carrots?
If you’ve been searching for carrot recipe ideas, you might have noticed that many of them involve oven roasting. And while this is indeed an easy way to prepare carrots, it is not my go-to for a couple reasons.
Roasting carrots dehydrates them, so that they lose some of their fullness and have a bit of a shriveled look. Roasting also affects the coloration; roasted carrots are not as orange and may become dark brown, especially around the edges.
For tender, juicy carrots that maintain their bright orange color, stovetop preparation is the way to go! The honey butter glaze adds a beautiful sheen that actually enhances the orange color, and flavor too!
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- 1 pound of carrots, peeled and cut into sticks
- Dash of salt
- ¼ cup of water
- 1 TB butter
- 1 TB honey
- 1 TB chopped fresh mint, dill, or parsley (optional)
Note: This recipe is easy to adjust for a larger number of servings. I started with about a pound of carrots, which was perfect for a small family dinner. You can easily multiply this if you want, to feed a larger crowd.
Kitchen Tools Used
- Medium Saucepan
- Cutting board and knife
Instructions to Make Glazed Carrots on the Stove
- Peel the carrots and cut off the ends. Slice carrots in half, and then cut each half into sticks, about 2-3 inches in length.
- Place carrots in a saucepan over medium-hear with 1/2 cup water and a pinch of salt. Bring to a simmer (do not boil) and allow to cook until tender, but not mushy, or about 10-15 minutes. If needed, reduce heat to medium low while cooking.
- Remove from heat and add a pat of butter and Tablespoon of honey. If you like your carrots a little sweeter, you can add two Tablespoons honey, but I don’t think you’d need much more than that.
- Stir gently until butter melts, to toss carrots until they are coated in the glaze. Transfer to serving bowl and garnish with chopped herbs such as mint or fresh parsley, if desired.
How to Store
Keep any leftover carrots refrigerated in an airtight container. They should last about 2-4 says when properly stored in the refrigerator.
To reheat, you can microwave or warm on the stovetop. Take care not to overcook so the carrots become too soft.
Frequently Asked Questions
Can You Use Baby Carrots?
Granny and I always use full-sized carrots because that is what we buy and keep on hand. However, you can of course use baby carrots instead if that is what you have. They are already the perfect size after all and have already been peeled too.
The thing to keep in mind about baby carrots is that they are actually larger carrots that are cut down to that specific size. If you look carefully at the packaging, they might actually be labeled as “baby cut” carrots, which is more correct than calling them baby carrots.
There’s nothing wrong with baby carrots, but they are usually pricier than regular carrots. It’s really up to you, but I don’t mind peeling and cutting my own carrots, so I stick with the original.
Can You Use Sugar Instead of Honey?
Interestingly, Granny’s original version of this recipe used granulated sugar. She used about a teaspoon of sugar in her carrots, just to give them a hint of sweetness, without taking away the carrot flavor.
I tried honey on a whim and loved how it turned out! It gives a natural sweetness that is not overbearing. If you use natural honey, it also keeps this recipe less processed. Either way, you end up a with a beautiful, sweet honey butter sauce that makes these carrots irresistible and the best thing about any meal!
More Easy Vegetable Side Dish Recipes
- Sautéed Green Beans with Feta and Caramelized Onions
- Broccoli Cheese Casserole
- Swiss Green Bean Casserole
- 7 Layer Pea Salad
- Cracker Barrel Lima Beans
Honey Butter Glazed Carrots Recipe (Printable Copy)
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Honey Butter Glazed Carrots
- medium saucepan
- 1 pound carrots
- 1/4 teaspoon salt
- 1/4 cup water
- 1 Tablespoon butter
- 1 Tablespoon honey
- 1 Tablespoon chopped herbs mint, parsley, or dill
- Peel the carrots and cut off the ends. Slice carrots in half, and then cut each half into sticks.
- Place carrots in saucepan with water and a pinch of salt. Bring to a simmer and let cook until tender but not mushy, about 10-15 minutes.
- Remove from heat and gently stir in the butter and honey. Garnish with chopped herbs if desired.
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