Honey Glazed Carrots: Stovetop and Roasted Methods That Never Burn
Honey glazed carrots are one of the most dependable side dishes there is: tender carrots in a shiny, buttery honey glaze that suits a weeknight chicken or a holiday table. The only real trick is timing, because honey browns fast and can scorch. This guide gives you two methods, a skillet glaze and a roasted version, plus variations and the honeys that work best.
Stovetop honey glazed carrots
The stovetop method is fastest and gives the shiniest glaze. Cut carrots into even coins or sticks so they cook at the same rate. Simmer them in a little salted water in a wide skillet with the lid on until a knife slides in with slight resistance. Uncover, add butter and honey, and keep the pan at a lively simmer, stirring, until the water evaporates and the butter and honey coat every piece.
Watch the last minute closely. Once the water is gone, the glaze can go from glossy to burnt quickly. Take the pan off the heat as soon as the carrots look lacquered.
- 1 1/2 lb (680 g) carrots, peeled and sliced 1/4 inch thick
- 1/2 cup water and 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon lemon juice, black pepper, chopped parsley or dill
Roasted honey carrots
Roasting gives deeper, caramelized flavor. Toss whole small carrots or halved large ones with olive oil and salt and roast at 425°F for about 20 minutes, until browned in spots. Then drizzle with honey and a little melted butter, toss, and return to the oven for 8 to 10 minutes more. Adding honey at the start makes it burn before the carrots are tender.
Rainbow carrots look beautiful roasted this way. Finish with flaky salt, fresh thyme and a squeeze of orange.
Which honey works best
A golden honey such as Pure Raw or Wildflower gives the classic, rounded sweetness. Orange blossom honey with a little orange zest is a natural match for carrots. For a darker, more savory glaze to go with pork or roast beef, mix a teaspoon of buckwheat honey into milder honey.
Five flavor variations
The glaze is a blank canvas. Add one of these when you add the honey.
- Orange: 1 teaspoon orange zest and 2 tablespoons orange juice
- Ginger: 1 teaspoon grated fresh ginger
- Garlic and thyme: 1 minced garlic clove and fresh thyme leaves
- Brown butter: brown the butter before adding honey for a nutty glaze
- Spiced: a pinch of cinnamon, cumin or smoked paprika
Make-ahead and holiday tips
For holidays, simmer the carrots until just tender a day ahead, drain and refrigerate. When it is time to serve, warm them in a skillet with the butter and honey and glaze for a few minutes. This frees up oven space and keeps the carrots from overcooking. Honey glazed carrots also pair well with our honey roasted sweet potatoes and a honey glazed ham.
Common mistakes
The three classic mistakes are uneven pieces, too much water and adding honey too early. Pieces of different sizes cook unevenly, so some turn mushy while others stay hard; cut everything to the same thickness, and cut the thick top end of each carrot in half lengthwise. Too much water means you boil the carrots for too long while waiting for it to evaporate; start with just enough to come a third of the way up. And honey added at the beginning of roasting will scorch long before the carrots are tender.
Seasoning matters as much as sweetness. Salt the cooking water, finish with a squeeze of lemon or orange to brighten the glaze, and add fresh herbs at the end. Without acid and salt, glazed carrots can taste flat and sugary.
What to serve with honey glazed carrots
Honey glazed carrots go with almost any main course. They are a natural match for roast chicken, pork loin, salmon, meatloaf and holiday turkey or ham, and they brighten up a plate of mashed potatoes and greens. For a vegetarian meal, serve them over lemony couscous or with a lentil salad and yogurt sauce.
Frequently asked questions
- How do you keep honey glazed carrots from burning?
- Add honey near the end: after the carrots are almost tender on the stove, or in the last 10 minutes of roasting. Keep the heat moderate once the water evaporates.
- How much honey do I need for glazed carrots?
- About 2 tablespoons of honey and 2 tablespoons of butter for 1 1/2 pounds of carrots, which serves four to six.
- Can I use baby carrots?
- Yes. Baby carrots work well for the stovetop method; simmer them a few minutes longer since they are thicker.
- Can I make honey glazed carrots ahead?
- Yes. Par-cook the carrots up to a day ahead, refrigerate, and glaze in a skillet with butter and honey just before serving.
- Do you peel carrots for glazed carrots?
- Peeling gives the smoothest, brightest result, but scrubbed unpeeled carrots work well when roasting, especially young or rainbow carrots.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice. Never give honey of any kind to a baby under 12 months old.
