Honey Glazed Baby Carrots
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The sweet + sticky honey glaze makes these baby carrots completely irresistible in this easy 15-minute side dish!
Featured Comment
So simple yet so so good.
These baby carrots are simmered until fork tender with all that is good in this world – butter, honey, brown sugar, dill and thyme. A glaze so lovely, all the picky eaters will be devouring them in no time.
And fun fact: baby carrots are a nutrition powerhouse, providing over 15 essential vitamins and minerals that are important for good health.
Not only are these carrots chockfull of health benefiting compounds but this side dish comes together so quickly in a single pan (yes to an even easier clean up!). And it doesn’t take up any kind of oven space, which – let’s be honest here – is a life saver on big time holidays.
Tools For This Recipe
Large cast iron skillet
Honey Glazed Baby Carrots: Frequently Asked Questions
You can substitute rosemary, tarragon (dried or fresh!), or any other herb of your choosing.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Honey Glazed Baby Carrots
Ingredients
- 2 tablespoons unsalted butter
- 1 pound baby carrots
- 2 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh thyme leaves
Instructions
- Melt butter in a large cast iron 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.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
really good
One suggestion I did use from the comments was to roast the carrots at 350 degrees for 8 min in the oven after cooking on stove top. Perfect! Just loved these carrots.
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.
very delicious!
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?
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!
Awesome!
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! 🙂