Easy Glazed Carrots
Glazed Carrots are an easy to make side dish that will fit any budget. Inexpensive, healthy, and colorful, these tender carrots make the perfect side dish for any meal in less than 10 minutes!
Honey Glazed Carrots
Even though I have eaten a ton of carrots in my life, my eyesight is not that great LOL. (Thanks MOM!) But I don’t eat carrots just because my mom tells me to, I just love them.
Do you love carrots like I do? If so, then you will love these glazed carrots.
A delicious and easy side dish that pairs perfectly with just about any dish. But you can also eat them as a main dish if you are so inclined. Meatless Monday Superhero!
Quick and delicious, add this side dish to your busy weeknight dinners along with these roasted brussels sprouts, these creamed peas, and this pesto rice.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Carrots – Use fresh or flash frozen carrots. Switch it up and use colorful carrots (they come in white and purple too!) If I’m in a rush I will use the baby carrots or pre-sliced ones.
- Sugar – Use light or dark brown sugar. If you want, you can leave this out all together since there is some honey in the recipe.
- Honey – Use your favorite local honey or agave. If you have a liquid sugar substitute you can try it but I haven’t tested this recipe with them.
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How To Make Honey Glazed Carrots
- Melt butter and oil in a large pan over medium heat. Add sliced carrots.
- Cook for 2-3 minutes.
- Add brown sugar, honey, and garlic and toss to coat the carrots.
- Cook, stirring often, until carrots are tender. Roughly 8-10 minutes.
- Remove from the heat and season with salt and pepper to taste. Garnish with fresh chopped parsley.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
How long do they last?
Store any leftover carrots in the fridge, in an airtight container, for up to 3 days. Reheat in a skillet or saucepan on the stovetop over low heat until warmed through.
You can also microwave in 30 second intervals until heated. If they start to dry out, add a little bit of butter or olive oil.
Can you cook them a day ahead?
A great thing about carrots is that they hold up really well! You can certainly cook your carrots a day or two ahead of time and then simply reheat when ready to serve.
Tips for No Leftovers
- Add the butter and brown sugar before the carrots and allow the butter to melt and the sugar to dissolve. This will make it easier to coat the carrots.
- Store the cooked carrots in an air tight container in the refrigerator for up to 4 days. Freeze for up to 1 month.
- If you don’t want to use sliced carrots, you can always use baby carrots. Just be sure to cut them in half.
- Sprinkle with lemon juice before serving if you want to add some tartness.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This honey glazed carrots recipe is super tasty and will be a new staple in your side dish rotation!
Honey Glazed Carrots
Ingredients
- 2 pounds carrots peeled & sliced 1/4 inch thick
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 tablespoons brown sugar packed
- 2 tablespoons honey
- 1 clove garlic smashed and minced
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- Add sliced carrots, brown sugar, honey and garlic to a medium sized frying pan. Stir to combine and coat the carrots.
- Cook for 8-10 minutes, stirring regularly, until tender.
- Add salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Add the butter and brown sugar before the carrots and allow the butter to melt and the sugar to dissolve. This will make it easier to coat the carrots.
- Store the cooked carrots in an air tight container in the refrigerator for up to 4 days. Freeze for up to 1 month.
- If you don’t want to use sliced carrots, you can always use baby carrots. Just be sure to cut them in half.
- Sprinkle with lemon juice before serving if you want to add some tartness.
Nutrition
{Originally published 12/09/20 – photos and recipe notes updated 09/16/24}
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