This easy recipe makes a sweet side dish!

Honey glazed carrots are both easy and inexpensive but really delicious. In this recipe, carrots are simmered until tender-crisp and tossed in a buttery honey glaze.

You’ll love how fast this dish comes together!

Honey Glazed Carrots on a white plate with honeycomb and honey in the background

A Favorite Easy Side

We love this recipe because even though it’s so easy (and extra fast) to make, it looks so elegant next to an entrée!

  • Bright honey glazed carrots are sweet and tender, full of flavor!
  • The ingredients for this recipe are budget-friendly but pack a big flavor!
  • Serve alongside almost any meal from a favorite ham recipe dinner to meatloaf.
  • Add savory herbs or citrus to the sweet butter sauce.

Honey Glazed Carrots Ingredients with labels

Ingredients

CARROTS Any carrots work and honestly, I find the inexpensive grocery store carrots to be a favorite in this recipe. Baby carrots work great in this recipe too but might need a little bit longer to cook.

HONEY Honey combined with butter and herbs on carrots is an amazing combo. No honey? No problem, substitute real maple syrup!

BUTTER & HERBS Fresh butter combined with fresh or dried thyme for a little savory (and salt of course) is the perfect addition!

VARIATIONS Add a pinch of dried ginger or some lemon juice or orange peel to the butter in place of fresh thyme.

How to Make Honey Glazed Carrots

Carrots can be steamed or boiled in this recipe. These yummy veggies are quick and easy to prep and serve!

  1. Cut carrots into ½” slices or use baby carrots. Boil the sliced carrots per the recipe below.
  2. Simmer honey and butter. Toss with hot carrots.
  3. Season with salt and pepper and serve immediately.

Garnish with fresh parsley or dill if desired.

Honey Glazed Carrots in a pot before cooking

Leftovers

  • Keep honey glazed carrots in an airtight container in the refrigerator and they should last about 3 days.
  • Honey glazed carrots can be frozen, too! Place them in a zippered bag with the date written on the outside and they will last about a month or two in the freezer.
  • Heat leftovers in the microwave or on the stove over medium-low heat with a dash of butter and some kosher salt and pepper.

More Carrot Faves

Did your family love these Honey Glazed Carrots? Let us know by leaving a rating and comment below!

Honey Glazed Carrots on a white plate with honeycomb and honey in the background
4.96 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Honey Glazed Carrots

Fresh, crisp carrots are cooked until tender, then tossed in honey with seasonings & butter!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients  

  • 1 pound carrots cut into ½" slices
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 sprig fresh thyme optional
  • ¼ teaspoon salt or to taste
  • black pepper to taste

Instructions 

  • Place carrots in salted water in a saucepan. Bring to a boil and simmer 5-6 minutes or until carrots are tender-crisp (do not overcook). Drain well.
  • Remove thyme leaves from the stem if using, set aside.
  • Add honey, butter, and salt to the pan and simmer 1 minute. Add carrots and thyme leaves if using, toss to coat.
  • Season with additional salt and pepper to taste.

Notes

Baby carrots will work in place of sliced carrots, cooking time may need to be adjusted.
Fresh thyme can be replaced with a pinch of ground ginger or orange zest. 
Carrots can be kept in an airtight container in the fridge for up to 3 days. 
To freeze, place them in a zippered bag with the date written on the outside and they will last up to two months in the freezer.
Reheat in the microwave or on the stovetop with some butter, salt, and pepper to refresh the flavors. 
4.96 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 129 | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 363mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Recipes are absolutely delicious and usually have all (simple ingredients) already. No extra stops at the store to buy 1 spice or ingredient we will never use again.
    Thank you so much!
    May God and Jesus bless you always!
    Peace4 stars

  2. Holly, thanks for this quick & easy recipe. I had never tried honey with carrots before they are the new favorite. Keep the easies coming.

  3. I love this simple and basic (and delicious) recipe for honey glazed carrots! Keep the simple, basic recipes coming!!!5 stars

    1. While this is a simple and basic recipe, not everyone has the same ideas, upbringing or knowledge. As a kid, I was often served cooked carrots with brown sugar but to be honest, never with honey, fresh thyme and butter.

      My son is 24 and new to cooking, if I were to ask him how long to cook carrots without over cooking them, I’m not sure he would know the answer since he has probably never done it before.

      That being said, I do mainly share simple recipes including many kitchen basics. Feel free to skip over those recipes if they’re not of interest to you.

    2. How rude. Ever hear the saying, “If you don’t have anything nice to say, don’t say anything at all”?
      Maybe should have tried applying that before commenting.

    3. Wow talk about an idiot , If your cooking is so good and more creative Susie Tyler why are you looking at receipies on line ???? We all look for some thing new once in a while and to my family this was great for a change !!!! You dont like it dont make it and dont eat it ! Its that simple

    4. SERIOUSLY? Why such vitriol against an innocent, humble (and simply delicious) recipe? My family loves this recipe so just keep your comment to yourself, Susie! Better left unsaid.

    5. Call me an idiot. I did not know how. Looking forward to trying the carrots. Sometimes the simple things are the best.