These Honey Glazed Carrots are an easy side dish that go with almost any meal! Made with honey, brown sugar, butter and garlic, they are sweet and salty and savory!
See the step by step recipe video down in the recipe card.
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And if you throw in a mound of these Crockpot Mashed Potatoes you won’t regret it 😉
Glazed carrots are simple to make and also easy to prep a day or two in advance, which make them the perfect Easter side dish if you already have a lot of things going on in the kitchen.
How to make Glazed Carrots:
- Start with your carrots: Peel and slice your carrots (you can slice them on a diagonal if you’re feeling fancy!) — try to slice them the same thickness throughout so that they all cook in the same amount of time.
- Place your carrots in a medium pan and add cold water just to cover them, then bring to a boil and simmer. Cook for 6-8 minutes, until about half cooked. They will continue cooking after we add the glaze.
- Drain your carrots and add the glaze ingredients (see the detailed step by step recipe in the recipe card). Bring to a simmer and cook until carrots are tender and glaze has thickened.
Ingredients and Substitutions:
- Carrots: I prefer to use large carrots, peeled and sliced. In a pinch, you can substitute baby carrots that are already peeled, but I find they do need a little longer to cook so keep that in mind.
- Honey: you can swap almost any sugar for the honey: maple syrup or brown sugar are both delicious!
- Brown sugar: I like to use a combination of honey and brown sugar, but you can swap out the brown sugar for additional honey if you prefer.
- Butter: if you need these glazed carrots to be dairy free, you can swap the butter for dairy-free margarine and they will still be incredible.
- Seasonings: feel free to adjust the seasonings to your taste, adding more or less salt or pepper, or kicking up the spice with a pinch of red pepper flakes. Ginger and cinnamon are also popular choices with carrots.
Can I prep these the day before?
Absolutely! There are a couple of different ways that these glazed carrots can be made in advance.
You can peel and slice your carrots up to 1 day in advance. I find the texture changes if you store them too long so I find that the day before is best.
You can also prepare the recipe completely, and simply reheat (or throw them in the slow cooker!) before serving. To reheat, I usually opt for low heat, covered, on the stove top. Stir often and serve once heated through.
How to store and reheat leftover carrots:
Leftover cooked carrots can be stored in the refrigerator up to 1 week.
To reheat, place in a covered pan on medium-low heat and cook, stirring often, until heated through. If necessary, add a splash of liquid to loosen up the glaze.
If necessary, you can also reheat in the microwave on high for a couple of minutes, stirring occasionally.
To reheat for a holiday dinner, I love to use the slow cooker! Simply dump them in and turn it on low. They’ll be heated through in just a couple of hours.
More Easter side dishes:
- Cream Cheese Mashed Potatoes
- Instant Pot Mashed Potatoes
- Easy Broccoli Salad
- Homemade Creamed Corn
- Mom’s Homemade Buns
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Honey Glazed Carrots
- 5 large carrots (250 grams)
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Peel carrots and slice thinly.
- Place in a medium-sized pan and cover with cold water.
- Bring water to a boil over medium-high heat. Reduce heat and simmer until carrots are crisp-tender, about 6-8 minutes. Drain.
- To carrots in pan, add butter, honey, brown sugar, garlic, salt and pepper.
- Cook and stir over medium heat, until carrots are tender and glaze has thickened slightly, about 5 minutes. Serve.
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