Honey Glazed Carrots
Baby carrots get boring fast, but this honey glaze changes everything. The trick isn’t just honey – it’s browning butter first to create depth.
You’ll end up with carrots that taste like candy but still feel like vegetables.
Baby Carrots vs Whole Carrots
Baby carrots cook faster but taste bland. Cut whole carrots into 2-inch pieces instead – they hold their shape better and have actual carrot flavor. Peel them but leave some texture. The uneven cuts create different textures in each bite.
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Brown Your Butter First
Don’t just melt butter and add honey. Heat butter in your pan until it turns golden and smells nutty. This takes 3-4 minutes. The browned butter adds a toasted flavor that makes store-bought honey taste expensive.
Steam Before You Glaze
Raw carrots won’t absorb glaze properly. Add carrots to the browned butter with 2 tablespoons water. Cover and steam for 8 minutes until fork-tender. Then remove the lid and let the water evaporate before adding honey.
Preventing Mushy Carrots
- Don’t skip the water evaporation step – wet carrots won’t hold glaze and taste watery instead of caramelized.
- Cut carrots the same thickness so they cook evenly. Thin pieces turn to mush while thick ones stay raw.
Frequently Asked Questions
Which honey works best for glazing?
Mild honey like clover or wildflower won’t overpower the carrots. Strong honey like buckwheat can taste bitter when heated.
Can I make these ahead of time?
Reheat gently in a skillet with a splash of water. The microwave makes them soggy and removes the glaze.
Do frozen carrots work for this recipe?
Skip the steaming step with frozen carrots. Add them directly to browned butter and cook until heated through before glazing.
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Honey Glazed Carrots
Ingredients
Garnish
Equipment Needed
- Large skillet with lid
- Wooden spoon
Instructions
- Brown the butter: Heat butter in large skillet over medium heat. Cook 3-4 minutes, stirring occasionally, until butter turns golden brown and smells nutty.
- Add carrots: Add carrots, water, and salt to the browned butter. Stir to coat carrots evenly.
- Steam carrots: Cover skillet and cook 8 minutes until carrots are fork-tender but still have slight bite.
- Evaporate water: Remove lid and cook 2-3 minutes until water evaporates completely. Carrots should sizzle in the butter.
- Add honey glaze: Drizzle honey over carrots and toss for 1-2 minutes until carrots are glossy and well-coated.
- Finish and serve: Season with pepper and sprinkle with fresh thyme before serving.
Nutrition Facts
Per Serving (1 serving)
