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
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.
So simple yet so so good.
why i love this recipe
- Nutrition powerhouse. Baby carrots are low in calories and provide over 15 essential vitamins and minerals that are important for good health.
- Made on the stovetop. These carrots come together so quickly and easily without taking up any oven real estate, which is particularly important during the holidays.
- Easy clean up. This also comes together in one single pan for an even easier clean up.
- Perfect any time of the year. Carrots can be served for holiday dinners, date night or a simple family night in. They’re a crowd-pleaser and can go with anything and everything.
tips and tricks for success
- Use baby carrots. Prep time is cut down substantially as there is zero peeling or chopping involved.
- Rinse the carrots in cold water. Baby carrots should be rinsed in cold water first, removing any residual dirt, and to prevent them from drying out.
- Add fresh herbs. Fresh dill, thyme, rosemary and/or tarragon are all great options.
- Make it seasonal. A pinch of nutmeg or ground cinnamon will go a long way, adding a touch of Fall flavors.
- Make ahead of time. Glazed carrots is another one of those holiday side dishes you can make ahead of time. Prep and cook 1-2 days before, storing in the fridge and reheating on the stovetop until warmed through.
what to serve with baby carrots
Tools For This Recipe
Large cast iron skillet
Honey Glazed Baby Carrots: Frequently Asked Questions
The honey can be substituted with a variety of sweeteners such as brown sugar, dark brown sugar or maple syrup.
You can substitute rosemary, tarragon (dried or fresh!), or any other herb of your choosing. And 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.
Yes! Glazed baby carrots can be made 1-2 days in advance, stored in an airtight container in the fridge, reheating over low heat until heated through.
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.
Video
Notes
Did you make this recipe?
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Can you use olive oil as a substitute for butter?
Yes.
Yumm!
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.
Hello
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!
http://www.theshoppingmama.com/2015/01/40-skinny-recipes-to-start-your-year-healthy-including-desserts/
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!