Brown Sugar and Honey Glazed Baby Carrots is a sweet and savory side dish that’s perfect for weeknight dinners or special occasions. It’s a quick and easy accompaniment that’s sure to impress even the pickiest dinner guest.
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Ingredients – Here’s What You’ll Need
Steps to Make Brown Sugar and Honey Glazed Baby Carrots
- 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 into an even layer and allow them to dry.
- Place the washed carrots and ยฝ 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!
Brown Sugar and Honey Glazed Baby Carrots is the perfect side dish for your next meal. With minimal effort and maximum flavor, these glazed carrots will add a touch of sweetness to your dinner table.
Other Great Vegetable Side Dishes
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Recipe
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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
- ยฝ c Water
- 4 tbs Unsalted Butter
- 2 tbs Light Brown Sugar
- 2 tbs Honey
- ยฝ tsp Table Salt
- ยฝ tsp 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 ยฝ 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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