These Honey Glazed Carrots are the perfect hassle-free side dish. They are seared, steamed until tender, and coated with a sweet buttery honey glaze.
These carrots are paleo-friendly, can easily be dairy-free, and are a dish everyone will love.
Honeydew Carrots
When we were trying to figure out the title of this recipe, the name “Crack Carrots” got mixed up a few times. Because these honey carrots are addictive. We can’t stop eating them!
Perfectly caramelized carrots slathered in a buttery, luscious honey glaze? Will it be better than this? They’re a great addition to a holiday feast, special weeknight dinner, or any meal.
materials needed:
This delicious glazed carrot recipe only requires 6 ingredients!
- radish – We use rainbow carrots for a beautiful demo, but regular orange carrots will work too!
- Oil – Any cooking oil will do.
- water – You only need a little water to steam the carrots. Don’t do too much. We are not cooking carrots.
- butter -or extra oil to make these glazed carrots dairy-free.
- Honey – Maple syrup or brown sugar will also work.
- flaky sea salt – A large piece of sea salt is the perfect garnish to complete the taste.
How to Make Glazed Carrots
This Glazed Carrots recipe is super easy and only takes a few minutes to make!
- Burn: Heat oil in a large pan and place carrots cut side down. Fry until caramelized, then shake pan and fry for another 3 minutes.
- steam: Add ½ cup water to the pot, cover, and cook for 7 minutes. Uncover and cook again until the water evaporates.
- Add butter, honey and salt: Add the butter and honey and stir until bubbling and the carrots are glazed. Season with salt and serve.
Tips and Precautions
- Cut evenly. Make sure the carrots are all sliced about 1/4 inch thick so they cook as evenly as possible.
- Bias on slices. Offset means cutting at a 45º angle. It’s not entirely necessary, but it looks good.
- Use a large pan. At least 12 inches wide is perfect. We need enough space for the carrots to have room to roast.
- Fry twice. You’re going to roast the carrots for 3 minutes, then shake the pan to redistribute them and roast for another 3 minutes. We want to make sure they turn out nice and caramelized. Not just one aspect.
- Be careful when adding water. The oil will be hot and there may be splatters.
- Add water as needed. If all the water evaporates before the carrots are cooked through, add an extra tablespoon at a time until they are cooked through.
- Swap the sweetener. Feel free to make maple glazed carrots or brown sugar glazed carrots.
Service suggestion
These Honeyed Carrots make a great holiday side dish, but can be paired with anything you like!
enjoy their vacation roast turkey, Mashed potatoes, Air Fryer Brussels Sproutsor whatever you like holiday recipes.
Or serve them with your favorite weeknight dinners: Instant Pot Corned Beef and Cabbage, meat pie, Maple Glazed Baked Ham, Skillet Pork Chops with Apples and Onions,your name.
Can you make glazed carrots the day before?
If necessary, yes. Although, the fresher the better. I recommend getting them out of the pan as soon as possible if you can.
A great way to prepare ahead is to cut carrots ahead of time. That way, they’ll be ready when you want to cook them.
How to store
Glazed carrots will keep for 3-5 days in an airtight container in the refrigerator. To reheat, heat on the stove with a little oil or butter.
More carrot recipes to try
More Holiday Side Dishes You’ll Love
Honeydew Carrots
These Honey Glazed Carrots are the perfect hassle-free side dish. They are seared, steamed until tender, and coated with a sweet buttery honey glaze.
- category: side dish
- Food: gluten free
- 2 Mash carrots, peel and slice ¼” Thick
- 1 tablespoon Oil
- ½ teaspoon Salt
- 1/2 cup water
- 2 tablespoons butter, coconut oil or olive oil
- 3 tablespoons Honey
- 1/4 teaspoon flaky sea salt, to garnish
instruct
- Heat oil in a large saucepan (at least 12 inches) over medium-high heat.
- Once hot, place the sliced carrots side down and roast for 3 minutes, until the carrots start to caramelize. Give them a good shake and let them bake for another 3 minutes. Add 1/2 teaspoon salt and stir pan.
- Carefully add 1/2 cup water, cover and cook over medium heat for 7 minutes. Uncover and reduce heat to medium-low and continue cooking until water evaporates and carrots are cooked. If the water has reduced before the carrots are cooked, add the water a tablespoon at a time until they are cooked.
- Once the water is reduced, add the butter (or dairy-free oil) and honey, stir well, and continue to cook until the carrots are glazed and the honey is bubbling, about 5 minutes. Season with 1/4 teaspoon large flaky sea salt.
Nutrition
- Serving Size: 6
- Calories: 148
- sugar: 16.1 grams
- sodium: 132 mg
- fat: 6.2 grams
- Saturated fat: 2.8 grams
- carbohydrate: 23.5 grams
- fiber: 3.7 grams
- protein: 1.3 grams
- cholesterol: 10 mg
