American
Honey Glazed Carrots
Coins of carrot simmer until tender, then the water cooks off and honey and butter glaze them.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
Photo: Thriving Vegetarian (CC BY). Source
Why you’ll love it
- Start in water so they cook through.
- The glaze happens when the water is gone.
- Salt and honey, both.
- A side, not a dessert.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Simmer the carrots in water and salt, covered, 8 minutes, until just tender.
- 2
Uncover. Add butter and honey. Cook, stirring, until the liquid is a glaze, about 4 minutes.
- 3
Add pepper and parsley.
- 4
Taste the glaze and add another pinch of salt if the honey made them one-note.
Pro tips
- If the pan dries before the carrots are tender, add a splash of water.
- Do not cut them into huge chunks or the glaze finishes before the center.
- A pinch of thyme is good at Thanksgiving.
Easy substitutions
- Honey
- Maple syrup
- Butter
- Olive oil
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm in a skillet with a spoon of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 110
- Protein
- 1 g
- Carbs
- 16 g
- Fat
- 5 g
- Fiber
- 3 g
Budget friendly · Stovetop · Vegetarian, Gluten-Free
You might also like
Brown Sugar Mustard Ham
A spiral-sliced ham gets a sticky brown sugar and mustard glaze that caramelizes in the oven. The glaze stays simple so the ham flavor stays front and center.
1 hr 40 min · Easy
View recipe
Stovetop Orange Cranberry Sauce
Fresh cranberries simmer with orange juice, zest, and sugar until they burst into a glossy sauce. It sets as it cools and brightens rich holiday plates.
25 min · Easy
View recipe
Balsamic Chicken and Peppers
Chicken breasts sear then finish with sweet bell peppers in a reduced balsamic glaze. The skillet method keeps the glaze glossy and clingy.
34 min · Easy
View recipe
Classic Corn Casserole
Cream-style corn, whole kernels, eggs, and cornmeal baked into the sweet, spoonable side people expect on a holiday table.
1 hr · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Creamy Mushroom Green Bean Casserole
Fresh green beans bake in a homemade mushroom cream sauce under a crisp onion topping. It skips canned soup but keeps the familiar holiday texture.
55 min · Medium
View recipe
Honey Garlic Chicken Thighs
Bone-in thighs roast until the skin is crisp, then get a quick honey-garlic glaze in the same pan. Sticky, salty, and sweet without a long marinade.
45 min · Easy
View recipe
Honey Garlic Pork Chops
Boneless pork chops sear, then rest after they reach 145°F while a honey, garlic, and soy sauce reduces in the pan. The glaze is spooned over the rested chops.
26 min · Easy
View recipe
Orange Cranberry Glazed Turkey Breast
A boneless turkey breast roasts under a sticky orange-cranberry glaze until the skin browns and the meat stays juicy. Serve it sliced for a smaller holiday table without a whole bird.
1 hr 35 min · Medium
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.