Honey Glazed Baby Carrots

Sweet glazed baby carrots cooked in a buttery brown sugar and honey sauce—this simple yet elegant side dish is all about tender carrots coated in a sticky, golden glaze that’s bursting with flavor. Whether I’m serving them alongside a holiday roast or a quick weekday meal, these carrots never fail to impress.

Why You’ll Love This Recipe

I love how this recipe turns everyday baby carrots into something truly special with just a few pantry staples. The glaze is rich and buttery with a perfect balance of sweet and savory notes. It’s a one-pan dish that’s quick to make and beautiful to serve. Plus, it’s naturally vegetarian and fits right into any meal—casual or festive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound (454 g) baby carrots, patted dry

• ¼ cup water

• ¼ cup salted butter

• ¼ cup dark brown sugar, packed

• ¼ cup pure honey

• ¼ teaspoon fresh cracked black pepper (optional)

• 2 teaspoons fresh chopped flat-leaf parsley (optional garnish)

directions

1. I add the baby carrots, water, butter, brown sugar, and honey to a 10-inch skillet over medium heat. Then I cover it and cook for 8–10 minutes, stirring occasionally to avoid scorching.

2. After that, I remove the lid and turn the heat up to medium-high. I continue stirring occasionally for another 8–10 minutes, or until the carrots are fork-tender and the glaze thickens.

3. At this point, I stir in the cracked black pepper if I’m using it, garnish with fresh parsley, and serve the carrots hot.

Servings and timing

This recipe makes 4 servings and comes together in just 25 minutes—5 minutes of prep and 20 minutes of cook time. It’s the perfect quick side dish when I want something warm, sweet, and satisfying.

Variations

Sometimes I like to switch things up a little:

• I use regular carrots cut into sticks or rounds if I don’t have baby carrots on hand.

• If I’m out of dark brown sugar, I substitute light brown sugar or even maple syrup for a different flavor.

• For extra depth, I occasionally add a pinch of cinnamon or a splash of orange juice to the glaze.

• If I want a little heat, I’ll sprinkle in a dash of cayenne pepper or crushed red pepper flakes.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm them in a skillet over low heat until heated through, stirring gently to re-glaze. They can also be microwaved in short bursts, but I prefer the skillet method for best texture.

FAQs

What can I use instead of baby carrots?

I like to use peeled and sliced regular carrots when I don’t have baby carrots. They work just as well and still absorb the glaze beautifully.

Can I make this recipe ahead of time?

Yes, I sometimes make the carrots earlier in the day and reheat them before serving. The glaze thickens more as it sits, which actually makes them taste even better.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as I use pure ingredients. I always double-check labels to be sure.

Can I make it dairy-free?

To make this dairy-free, I substitute the butter with a vegan butter or a neutral oil, though the flavor won’t be quite as rich.

How do I keep the glaze from burning?

I make sure to stir occasionally and monitor the heat. After removing the lid, I keep the heat at medium-high, not high, and stir often so the sugar doesn’t burn.

Conclusion

These honey glazed baby carrots are a sweet, buttery, and simple side dish that fits just as well at a weeknight dinner as it does on a holiday table. With minimal effort and a few ingredients, I get a glossy, flavorful dish that everyone asks for again and again.