These honey-glazed carrots are an easy and delicious side dish that takes only 15 minutes to cook. The carrots are deliciously sweet with a hint of savory. The honey brown sugar orange glaze coats these tender carrots beautifully and adds a wonderful flavor.
You may also like mashed carrots.
Ingredients
Here’s what you need to make these amazing honey glazed carrots:
- carrots – try to look for fresh, firm, and evenly sized carrots, if possible
- sweeteners: honey and brown sugar – both add amazing but different flavor, they form sticky glaze around the carrots, you can omit brown sugar if you wish or use just brown sugar instead of honey
- garlic and butter – provide a hint of savory flavors to otherwise slightly sweet dish, it really goes well with the other ingredients
- orange juice and zest – add sweetness and flavor, orange goes really well with carrots, you can omit them if you don’t have them on hand
- lemon juice – it’s necessary to balance the sweetness of honey and sugar
- cinnamon – complements sweet flavors, don’t add more even if you’re tempted (I’ve tried)
How to make quick stovetop glazed carrots step-by-step
STEP 1+2: Peel the carrots.
Slice the carrots on the diagonal about 1 1/2-inch (4cm) thick (you cut them as you like, into small chunks or into slices, I just think these diagonal slices make for a nicer presentation).
Make sure the carrot pieces are of even thickness so they cook evenly. Cut very thick slices in half lengthwise.
STEP 3: Add the carrots into a medium/large pan and pour boiling water over them (just until they are covered). Bring to a boil, cover the pan and cook them until tender, about 8-10 minutes (the cooking time will depend on the thickness of carrots).
When the carrots are fork-tender drain them. Wipe the pan with a dry paper towel.
STEP 4: Melt butter in the pan, add garlic and cook over medium-low heat for about 30 seconds or until fragrant.
STEP 5: Add all the other ingredients and cooked carrots.
STEP 6: Cook the carrots over medium-high heat, stirring from time to time, until the liquid is evaporated, the glaze is thickened and coats the carrots.
Season the carrots with salt and pepper, sprinkle with chopped parsley.
Enjoy!
Storage
How to store them: Store them in a tightly closed container in the fridge for up to 3 days.
How to reheat them: Reheat them in a pan until warm.
How to make them ahead: These glazed carrots reheat well but lose their bright color the next day. I would not recommend making them ahead if you’re planning on serving them to your guests. If you want to make them ahead you can clean the carrots, prepare all the glaze ingredients and cook on the day of serving.
Serving suggestions
- Roasted Turkey Leg with gravy (fall-off-the-bone meat!)
- Baked turkey tenderloin
- Roast goose
- Turkey roulade with butternut squash, mushroom and cranberry stuffing
- Roasted duck with apples + how to roast a whole duck
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Honey glazed carrots (quick stovetop glazed carrots)
Ingredients
- 1 lb carrots 450g
- 1 1/2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons honey
- 1/2 tablespoon light brown sugar
- 1 tablespoon orange juice
- 1/2 teaspoon orange zest about 1/4 orange
- 2 teaspoons lemon juice
- 1/8 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- salt and pepper to taste
- chopped parsley to serve
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Instructions
- Peel the carrots. Slice the carrots on the diagonal about 1 1/2-inch (4cm) thick (you cut them as you like, into small chunks or into slices, I just think these diagonal slices make for a nicer presentation). Make sure the carrot pieces are of even thickness so they cook evenly. Cut very thick slices in half lengthwise.
- Add the carrots into a medium/large pan and pour boiling water over them (just until they are covered). Bring to a boil, cover the pan and cook them until tender, about 8-10 minutes (the cooking time will depend on the thickness of carrots).
- When the carrots are fork-tender drain them. Wipe the pan with a dry paper towel.
- Melt butter in the pan, add garlic and cook over medium-low heat for about 30 seconds or until fragrant.
- Add all the other ingredients and cooked carrots.
- Cook the carrots over medium-high heat, stirring from time to time, until the liquid is evaporated, the glaze is thickened and coats the carrots.
- Season the carrots with salt and pepper, sprinkle with chopped parsley.
- Enjoy!
Notes
- You can omit orange juice and zest. Add another 1/2 Tbsp of brown sugar instead.
- You can add more sugar/honey if you want them sweeter. They are just slightly sweet.
- You can easily double or triple the recipe.
- Calories = 1 serving (1/6 of the recipe, served as a side dish). This is only an estimate!
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