Sweet, shiny, and ready in about 20 minutes—these honey glazed carrots are the side that goes with everything. They’re tender, buttery, and lightly caramelized with a touch of garlic and lemon so they don’t taste flat.
I develop weeknight recipes for busy home cooks; I tested this twice on the stovetop and found the best texture at 10–12 minutes of covered simmer, then 2–3 minutes uncovered to gloss the glaze.
Ingredients (serves 4)
- 1 ½ pounds carrots, peeled and cut on a bias into ½-inch pieces (about 680 g)
- 2 tablespoons unsalted butter (or dairy-free butter) (28 g)
- 2 tablespoons honey (42 g)
- 2 tablespoons water or low-sodium vegetable broth (30 ml)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 small garlic clove, minced (optional)
- 1 teaspoon lemon juice (or apple cider vinegar)
- 1 tablespoon chopped parsley (optional, for garnish)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant-based butter or 1 tbsp olive oil + 1 tsp neutral oil | Same silky finish without dairy. |
| Gluten-free | As written | All ingredients are naturally gluten-free. |
| No alcohol/pork | As written | Use veg broth or water; no alcohol or pork here. |
| Pantry substitutes | 1–2 tsp brown sugar for part of the honey | Adds deeper caramel notes; don’t exceed 1 tbsp total sweetener. |
| Low added sugar | Reduce honey to 1 tbsp and add 1 extra tsp lemon juice | Brightness balances sweetness. |
Honey Glazed Carrots
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sweet, shiny, 20-minute stovetop honey glazed carrots with a bright lemon finish. Tested twice; best texture at 10–12 minutes covered, then 2–4 minutes to reduce.
Ingredients
- 1 ½ lb carrots, peeled and cut on a bias into ½-inch pieces (about 680 g)
- 2 tbsp unsalted butter (or dairy-free butter) (28 g)
- 2 tbsp honey (42 g)
- 2 tbsp water or low-sodium vegetable broth (30 ml)
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 small garlic clove, minced (optional)
- 1 tsp lemon juice (or apple cider vinegar)
- 1 tbsp chopped parsley (optional)
Instructions
- Add carrots, butter, honey, water/broth, salt, pepper, and garlic to a large skillet. Cover and simmer over medium heat until just tender, 10–12 minutes.
- Uncover and cook, stirring, until the liquid reduces to a shiny glaze and coats the carrots, 2–4 minutes.
- Off heat, stir in lemon juice. Adjust salt and garnish with parsley.
Notes
Dairy-free: use plant butter or 1 tbsp olive oil + 1 tsp neutral oil.
Maple option: swap honey 1:1 for maple syrup.
Roast option: 425°F (220°C) for 18–22 minutes on a sheet pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 140
- Sugar: 16
- Sodium: 280
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 4
- Protein: 2
- Cholesterol: 10
Keywords: Honey Glazed Carrots, glazed carrots, stovetop carrots, honey butter carrots, one-pan side dish, weeknight dinner, maple glazed carrots, dairy-free option, easy vegetable side, skillet carrots
Step-By-Step Instructions
- Simmer: Add carrots, butter, honey, water/broth, salt, pepper, and garlic to a large skillet. Cover and simmer over medium heat until just tender, 10–12 minutes, stirring once.
- Glaze: Uncover and cook, stirring, until the liquid reduces to a shiny glaze and coats the carrots, 2–4 minutes.
- Finish: Off heat, stir in lemon juice. Taste and adjust salt. Sprinkle with parsley and serve warm.
Pro Tips & Variations
- Cut carrots the same thickness so they cook evenly.
- If using baby carrots, halve thick ones lengthwise; cook time may be 2–3 minutes longer.
- For extra gloss, swirl in 1 additional teaspoon butter at the end.
- Add warm spice: ¼ teaspoon cinnamon or a pinch of red pepper flakes.
- Maple twist: swap honey 1:1 for pure maple syrup for a maple glazed carrot vibe.
- Roast option: toss ingredients on a sheet pan and roast at 425°F (220°C) for 18–22 minutes, stirring once.
Serving Suggestions
- Pair with roast chicken, baked salmon, meatloaf, or lentil loaf.
- Add to a grain bowl with quinoa, chickpeas, and tahini yogurt.
- Holiday platter: finish with orange zest and extra parsley.
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 2 months; thaw overnight in the fridge for best texture.
- Reheat: Skillet over medium-low with a splash of water until hot, 3–5 minutes, or oven at 325°F (165°C) for 10–12 minutes.
- Food safety: Reheat leftovers to 165°F (74°C).
Troubleshooting
- Glaze won’t thicken → Raise heat slightly and simmer uncovered, stirring, until syrupy (1–3 minutes).
- Carrots too firm → Add 1–2 tablespoons water, cover, and cook 2–3 more minutes.
- Too sweet → Stir in another ½–1 teaspoon lemon juice and a pinch of salt.
FAQs
Q1: Can I make honey glazed carrots ahead?
A1: Yes. Cook to just tender, cool, and refrigerate up to 24 hours. Reheat gently with a splash of water and finish the glaze.
Q2: Will this work with baby carrots?
A2: Yes—halve thicker ones and add 2–3 minutes to the covered simmer if needed.
Q3: Can I reduce the butter?
A3: Use 1 tablespoon butter and 1 teaspoon oil. The glaze will be slightly lighter but still shiny.
Nutrition (per serving)
Calories: ~140; Protein: 2 g; Carbs: 24 g; Fat: 5 g