Honey Glazed Baby Carrots
Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread!
With all the Thanksgiving goodies I’ve been posting lately, I figured it was time to take a break from all that comfort food and share a side dish that didn’t involve any kind of carbs or cheese. Although, carbs and cheese are probably the two greatest things in the world.
Still, these baby carrots come to a close second.
No, but really, with all the heavy potato dishes on your Thanksgiving table this year, these baby carrots really need to make an appearance as well. Baby carrots are a nutrition powerhouse, providing over 15 essential vitamins and minerals that are important for good health. So yes, although fat pants are required for Thanksgiving, it doesn’t hurt to add in some healthy vitamins along your way, especially when they’re glazed in honey.
Not only are these carrots chockfull of health benefiting compounds but this side dish comes together so quickly and easily! All you need to do is simmer these babies in a honey mixture and some fresh herbs until they’re nice and tender and that’s it! A 15-minute side dish that doesn’t take any kind of oven space, which, let’s be honest here, is a life saver on Thanksgiving day. And I promise you that even the pickiest of eaters will gobble these up on the big day!
Honey Glazed Baby Carrots
- 2 tablespoons unsalted butter
- 1 16-ounce bag Grimmway Farms Baby Carrots
- 2 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 teaspoons fresh dill
- 2 teaspoons fresh thyme leaves
- Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
- Serve immediately.
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Disclosure: This post is sponsored by Grimmway Farms. All opinions expressed are my own.
Made this recipe but had to increase for a large crowd. Then put in large roaster. Came out good everyone loved them.
Best cooked carrots I’ve ever made, and so quick and easy! I did halve the amount of brown sugar and honey (did one tablespoon of each) and found the sweetness to be perfect. They were also perfectly cooked right at 15 minutes! I think the key is cooking them in a large skillet like the recipe calls for, not in a smaller saucepan. They were perfectly tender without being mushy. Will definitely become a go to side dish for us!
I’ve made this recipe for years and keep coming back to it. Now that I have a toddler, it’s the easiest way to get a vegetable that everyone will eat on the dinner table. Definitely a weeknight winner!
Excellent! Surprised how well dill and thyme married to make such a happy Union!
Hi! Can you use salted butter for these?
Very good recipe! I was surprised by how much I liked the dill on the carrots.
I cooked this in a small saucepan covered to allow steam to cook the carrots through. I added a pinch of cinnamon to the carrots while cooking and some salt at the end to counter the sweetness which worked very well. Next time, I think I will try halving the brown sugar as it was very sweet.
Good flavors but over all too sweet. Next time I might try it with just the honey or using half of each honey/sugar
After I cooked the carrots for 15 minutes on the stove top I put the carrots in oven for 20 minutes which caramelized them some. Wonderful
Hi, planning on doing these for Mother’s day during quarantine, and wanted to know if I can substitute the brown sugar for white sugar, asi it’s all I have.
Thanks! These look delicious.
Covered or uncovered?
Made glazed carrots awesome.
Just a question. Could this be made a day ahead and reheated?
Yes, of course!
this was amazing! Maybe a tad bit too sweet – but very delicious! Favorite carrot dish I have ever made!
Holy delicious. Had these for dinner tonight and I couldn’t stop eating them! Went great with my filet mignon.
Yum! Well, this is definitely a dish you can eat as much as you want of! Glad you enjoyed it 🙂
I have a question. How long does it take before this thickens. I have a dinner I’m going to and I don’t think it will be served immediately nor will I be able to really keep it warm.
About 10-15 minutes.
Can you make these carrots and freeze in food saver bags and use at a future date by warming them up in a microvave
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
These carrots look amazing and I can’t wait to try them! Two questions: can they be roasted? And I’m having guests over for dinner and am making lasagna and a salad. Would the carrots go well with lasagna, or should I stick to a green veggie? Thank you so much! I love your recipes!!
Yes and yes! 🙂
Can you use olive oil as a substitute for butter?
Can this be made in a slow cooker?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
We are doing dairy free, would margarine work for this as a substitute for butter? Or would olive oil be better?
Yes, margarine would be a great substitute.
Would like to know about making these the day before and heating. Any suggestions?
Would also like to comment on the peeps having trouble with the cooking time. Baby carrots never take more than 10 – 15 mins to cook unless they are large in girth.
Thank you for any feedback 🙂
This is really best when served immediately but you can reheat as needed in a convection oven or microwave.
Can these be made ahead of time and reheated?
Yes, absolutely, but this is really best when served immediately.
My youth kids at church fed our men’s group tonight and we made these. They turned out great and were very well received. There were very few left and even some of the pickier eaters in the group enjoyed them. We had to increase everything since we were feeding about 20-25 people. Thanks for the recipe. It’s definitely going into the rotation.
really good and easy! I did end up adding about 1t of water two times during cooking because my glaze was getting REALLY thick and I didn’t want it to burn… I turned my heat down and they turned out great!
This carrot recipe is really good. I added cinnamon to give it another taste. It was delicious!
Why must you always post so much deliciousness! Every single recipe I have tried from your site has been super successful! Oh to be as good as you would be such a sweet dream!
Thanks for a great easy Passover sife
We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!
Catherine @ The Shopping Mama
I’m having a party next weekend and searching for a carrot recipe. Do you think if I put these in a chafing dish (I have one with water below the bowl- not one that is directly over the heat source, so the carrots would be sitting in a “double boiler” of sorts), they wouldn’t get too overcooked? I was thinking I’d cook them last thing and then move to the chafing dish when they’re still a little firm. What do you think? Should I risk it? 🙂
Unfortunately, without further recipe testing, I cannot advise if this is will work or not. I would just hate for you to go through all the trouble to have a failed outcome!
Thank you so much for this recipe! It was a big hit this Thanksgiving. My teenaged daughter has already requested that I make these again!
Could these be made with out the fresh dill and fresh thyme leaves? I have everything else already at the house and would like to not have to run out for just a couple items.
Yes, if you have the dried herbs, that would be a great substitute. Just remember that there is a 3:1 fresh: dried ratio.
Can the recipe be tripled? If so, are any of the ingredient amounts adjusted or just tripled?
All ingredients should be tripled.
Can these be made earlier in the day? and then put on stern to reheat?
Suzanne, these are really best when served immediately as the glaze tends to thicken up quite a bit over time.
I really want to like cooked carrots, so I keep trying new recipes. I need look no further…these were YUM!!! I’ll try cutting the sugar in half next time as they were slightly too sweet for my wife, but she loved them too.
(My only bad comment is for that annoying Home Depot ad on your page that took me ages to figure out from where the commercial was coming – I leave a lot of tabs open as my reading list.)
Thanks, though! 🙂
Thank you for letting me know about the Home Depot ad! I’ve already reached out to my ad manager to have that removed ASAP 🙂
this recipe looks delicious! id like to make this for thanksgiving but with whole carrots instead – do you know how much to add of the other ingredients if I did a bag of whole carrots? thanks!
Ashley, this recipe is for a 16 ounce bag of baby carrots so please make the adjustments accordingly depending on the weight of the whole carrots. Hope that helps!
I made these tonight and they were delicious! Went well with a savory steak and salad. Thanks for the recipe!
I was just doing a Thanksgiving test run and making these for dinner tonight. 30 minutes and they are still not tender….what am doing wrong? I’ve had it on medium heat and now put the cover on. Thank you and the glaze tastes great, just have to get my carrots softer. 🙂
I’m not too sure what went wrong – I worry that your heat source is not set appropriately or maybe your baby carrots are abnormally large!
all the recipes 4 carrots always say 15min.which ive found never 2 b enuf time! im sure ur heat source is fine. carrots r a hard veggie which require @ least 30min.if not more., when pan cooked like these. ive found microwaving them first is the trick.
That’s really strange because my carrots are ALWAYS done in 15 min! I can’t help but wonder if your carrots are just super girthy!
Same thing happened to me and I know it’s NOT my stove top new and top of the line. The carrots were hard, I. Needed up microwaving them to soften
Laurie, it may not be your new stovetop but it can be that your heat source was not set appropriately.
If you are at a high altitude, it will affect your carrot cooking.
thank you for a delicious looking and easy Thanksgiving side! Looking forwards to serving it,
Love the recipe! Thanks for sharing 🙂
Delicious! A little on the sweet side for me, but that didn’t stop me from eating my fair share of these yummy carrots.
I made this for the first time tonight. Was unsure if I would like it or not…. it was amazing. So flavorful. .. thanks for the recipe!
Yum! I love making glazed carrots and love Grimmway Farms carrots!
I think my little guy would LOVE these! =)
Oh my, I bet these are simply delicious!
No, they’re damn delicious
Made these for Thanksgiving. They were super easy and very yummy! Thanks for sharing.
I’m so glad! Easy recipes are a must for turkey day!
I need to try these out, I love not only how delicious they look but easy too! Happy Thanksgiving Chung-Ah! I hope you have a great one!
Love baby carrots. And with honey and brown sugar … just perfect!
I love how easy this is! What a perfect side dish.
baby carrots are so pretty! Love the combination of the honey. Thanks for sharing!
I’m kind of obsessed with baby carrots. That honey glaze + fresh herbs is perfection!