These easy Brown Sugar and Honey Glazed Baby Carrots are the perfect holiday side dish-a simple, elegant upgrade to humble carrots. With a luscious, sweet and savory glaze made from brown sugar and honey, this recipe is guaranteed to be a crowd-pleaser for weeknight dinners or special occasions. Forget complicated sides; this recipe is fast, uses pantry staples, and delivers an irresistible sweet butter sauce that makes even the pickiest eaters love their vegetables.
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Why You'll Want to Make Brown Sugar and Honey Glazed Baby Carrots
- Ultimate Crowd-Pleaser: This sweet glazed carrot recipe is famous for converting vegetable skeptics. The glaze is perfectly balanced, making it a guaranteed hit at any family gathering
- The Best Holiday Side Dish: Need a reliable companion for your Thanksgiving turkey, Easter ham, or Christmas roast? This recipe is simple, elegant, and ready in under 30 minutes, freeing up your oven and time.
- Minimal Ingredients, Maximum Flavor: You only need five basic ingredients-carrots, butter, brown sugar, honey, and water-to create a restaurant-quality side that tastes far more complex than it is.
- Fast and Easy Cleanup: Unlike roasted vegetables that stick to the pan, the water-based cooking method keeps the cleanup quick and painless.
Ingredients - Here's What You'll Need to Make Brown Sugar and Honey Glazed Baby Carrots
Steps to Make Brown Sugar and Honey Glazed Baby Carrots
- Place the baby carrots in a colander and rinse with cool water. Line a half-sheet pan with paper towels and spread the carrots in an even layer to dry.
- Place the washed carrots and ½ cup of water in a large skillet set over medium-high heat. Add the table salt and cook, stirring frequently, for 12-15 minutes, until the water has fully evaporated and the carrots are beginning to soften.
- Add the butter, brown sugar, and honey. Stir to melt the butter and dissolve the sugar.
- Cook, stirring occasionally, for 25-30 minutes until the sauce has reduced to a thick glaze and the carrots are fork-tender.
- Sprinkle with some freshly ground pepper and minced parsley. Serve and enjoy!
Whether you're looking for an easy Thanksgiving side dish or simply want to add a vibrant, delicious vegetable to your weeknight routine, these Brown Sugar and Honey Glazed Baby Carrots are the answer. This recipe proves that minimal effort can yield magnificent results, giving you a stunning side dish that tastes as good as it looks. Pin this recipe now and make these irresistible, sweet-glazed carrots your new favorite!
Frequently Asked Questions
Yes, you can! Peel and slice regular carrots into 1-inch pieces before cooking. Keep in mind that they may take a little longer to cook than baby carrots.
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
You can prepare the carrots ahead of time by washing and cutting them. However, it's best to cook and glaze them fresh for the best texture and flavor.
Continue to simmer the carrots over medium heat, stirring occasionally, until the glaze reduces and thickens.
If you use salted butter, you may want to reduce or omit the added salt to avoid the dish being too salty.
Recipe Tips and Tricks
- For the Best Glaze: The key to a thick glaze is patience. Don't rush the final step. The glaze must bubble and reduce (thicken) until it clings to the back of a spoon. If your glaze seems too thin, cook it for another 2-3 minutes on low heat.
- Carrots vs. Baby Carrots: You can use full-sized carrots, but you'll need to peel them and cut them into uniform 1-inch pieces. The cook time will also be longer (about 10-15 minutes) before adding the glaze ingredients.
- Flavor Boosts: Before serving, try a dash of cinnamon or nutmeg for an extra-warm, autumnal flavor.
- Herbal Elegance: While sweet, this dish benefits from fresh herbs. Fresh Thyme is a classic pairing. Add a few sprigs to the skillet while the carrots are simmering, then remove them before adding the glaze. Alternatively, sprinkle with fresh Rosemary just before serving.
Other Great Holiday Side Dishes
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Brown Sugar and Honey Glazed Baby Carrots
Equipment
- colander
- half-sheet pan
- Paper Towels
- Large Skillet
Ingredients
- 2 lbs Baby Carrots
- ½ c Water
- 4 tbs Unsalted Butter
- 2 tbs Light Brown Sugar
- 2 tbs Honey
- ½ teaspoon Table Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1 tbs Fresh Parsley minced
Instructions
- Place the baby carrots in a colander set in your kitchen sink and rinse with cool water. Then, line a half-sheet pan with paper towels and pour the carrots out onto the paper towels. Spread the carrots out into an even layer and allow them to dry.
- Place the washed carrots and ½ cup of water in a large skillet set over medium-high heat. Add the table salt and cook, stirring frequently, for 12-15 minutes, until the water has fully evaporated and the carrots are beginning to soften.
- Add the butter, brown sugar, and honey. Stir to melt the butter and dissolve the sugar. Cook, stirring occasionally, for 25-30 minutes until the sauce has reduced to a thick glaze and the carrots are fork-tender.
- Sprinkle with freshly ground black pepper and some minced parsley. Serve and enjoy!
- Yield 8 servings
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