Honey Glazed Carrots are one of those sneaky side dishes that taste like you put in a ton of effort, but really, you didn’t. I mean, who hasn’t stared sadly at a bag of carrots, thinking, “What am I supposed to do with these?” That used to be me. Until a big family dinner, years ago, when my cousin whipped these out and everyone fought over them—no joke. If you want an easy way to jazz up your next meal, these carrots deliver. Looking for something else simple and delicious? Check out my favorite comfort food ideas for more inspiration. 
Why You’ll Love It
Straight up, honey glazed carrots just make people happy. There’s something about that glossy, golden glaze—kids actually eat their veggies without complaining. Not to get dramatic, but I’ve watched people go back for seconds just to scoop up more of that sauce.
You barely need a handful of ingredients, mostly pantry stuff. They work for weeknight dinners, sure, but they also wouldn’t embarrass you at a holiday table. The best part? They’re ridiculously forgiving. Even if you forget them on the stove for a minute (guilty!) the recipe survives. One of my friends once said these carrots tasted like a five-star restaurant came to her tiny kitchen. True story.
“I used to think I hated cooked carrots. Then I tried these at a potluck and—bam—I changed my mind. My picky kids too! Super easy and honestly, I crave them now.” — Laura, Ohio
Choosing The Right Carrots
Okay, let’s talk carrots. I used to think a carrot was a carrot. Turns out, it does matter. The best carrots for honey glazed carrots are the skinny, sweet ones—what people call “baby” carrots (not the tiny ones from the bag, but young carrots from the farmer’s market or at the store). They cook up tender and have more natural sugar, so they soak up the honey really well.
But honestly? You can use those big, raggedy carrots from the bag if that’s what you’ve got. Just peel them and slice into coins or sticks. Try to keep the pieces sort of the same size, so they cook together instead of some being mushy and some hard as rocks. If the carrots have greens on them—bonus! Chop the greens off and use them for garnish later. It’ll make you look like a pro, trust me.
Also, if your carrots look a little sad and bendy, a quick soak in cold water perks them up. Cheap fix for dodgy produce.
Its All About The Honey Glaze
Listen, the glaze is where the magic happens. I always say, if you’re nervous about glazing veggies, don’t be. All you need is butter, honey, and a pinch of salt. That’s it! The butter adds richness, and the honey makes that glossy, sticky finish everyone loves. Sometimes I toss in a squeeze of lemon juice or a sprinkle of cinnamon, depending on my mood.
The key? Don’t drown the carrots. You want just enough glaze so each piece is kissed with shine, not swimming in syrup. Melt the butter, add the honey, and toss the carrots until they’re coated and happy. Let everything bubble together until the sauce thickens and clings to the carrots. That’s when you know you’ve nailed it.
Oh, and keep a close eye—sugar burns fast! Learned that one the hard way. If the glaze starts turning dark on the edges of the pan, pull it from the heat quick.
How to Serve With Honey-Glazed Carrots
Alright, here’s the fun part: serving! These carrots go with almost everything. Here’s what I usually do:
- Pile them next to roast chicken or baked ham for a sweet pop of color.
- Toss cold leftovers in a salad (weird, but weirdly good).
- Mix with other root veggies on a big platter at holiday dinners.
- Plop them in lunchboxes because honestly, they’re good hot or cold.
Try them with a squirt of fresh lemon over the top or a sprinkle of parsley. Your folks will think you graduated from some secret chef school.
Storing and Reheating Leftovers
If you’re like me and always make too much—it’s fine, we’re not wasting anything here. Honey glazed carrots keep well in the fridge, covered, for about four days. They tend to get even stickier once they sit, which I kinda love. Reheat them in a skillet over low heat to bring that glaze back to life. A splash of water helps loosen up the sauce if it’s gotten too thick.
Microwave works too, in a pinch, but the skillet keeps them from turning rubbery. If you want to freeze them, go for it, but textural purists will say they get a little softer. Doesn’t bother me, but just saying!
Common Questions
Do I really need fresh carrots for honey glazed carrots?
Not really! Fresh taste best, but a bag of regular old carrots works just fine too.
Can I use maple syrup instead of honey?
Sure thing, if honey isn’t your jam. The flavor will be a little different, nuttier, but still tasty.
What if I don’t have butter?
Try olive oil instead. Not as rich, but gets the job done.
How do I keep the glaze from burning?
Keep the heat medium and stir often. Glazes with sugar (like honey) can burn quick, so stick around and stir!
Can I make honey glazed carrots ahead?
Yep, make them a day ahead and reheat right before serving. Add a dab of butter when reheating for extra shine.
Give These Carrots a Whirl Tonight
Seriously, don’t overthink it. Honey glazed carrots are so easy and honestly, taste good enough to steal the spotlight from the main dish. Make them for your next meal and see what happens—I bet everyone will shovel them up faster than you expect. For step-by-step photos and another great way to make them, check out this Honey Glazed Carrots Recipe (Best Oven-Roasted Method) | The Kitchn, which always gives me fresh ideas. Hope your carrots are as deliciously sticky and shiny as mine. 
Honey Glazed Carrots
Easy and delicious honey glazed carrots that make veggies appealing to everyone.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound baby carrots (or regular carrots, peeled and sliced)
- 2 tablespoons butter
- 3 tablespoons honey
- 1/4 teaspoon salt
- Squeeze of fresh lemon juice (optional)
- Pinch of cinnamon (optional)
Instructions
- In a skillet, melt the butter over medium heat.
- Add the honey and salt, stirring until combined.
- Toss in the carrots until well coated with the glaze.
- Cook, stirring occasionally, until the sauce thickens and clings to the carrots, about 8-10 minutes.
- If desired, add a squeeze of lemon juice and a sprinkle of cinnamon at the end.
Notes
Use fresh or frozen carrots as available. For best results, keep the heat moderate and stir often to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg