15-Minute Honey Glazed Carrots
User Reviews
5.0
27 reviews
Excellent
15-Minute Honey Glazed Carrots
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These 15-Minute Honey Glazed Carrots are a delicious way for the family to love their veggies! Perfect as a holiday side dish, as well as any busy weeknight.
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Ingredients
- 2 TB salted butter
- 3 ½ TB light brown sugar packed
- 2 TB pure honey
- ⅛ tsp table salt
- ⅛ tsp freshly ground black pepper
- 16 oz baby carrots petite - the smaller/thinner, the better; thicker ones need longer cook time
- Optional: chopped parsley for garnish
Instructions
- Thoroughly drain carrots and dry them with paper towels to remove all excess moisture. Set aside.
- In a large, heavy skillet over medium heat, add butter, brown sugar, honey, salt, and pepper, stirring until butter is melted.
- Add carrots and cook uncovered, stirring frequently for about 15 minutes or until your carrots are tender. Sprinkle with parsley for garnish and serve immediately.
Notes
- Always remember to thoroughly drain and dry your baby carrots before starting the recipe. This ensures that the honey glaze sticks well to the carrots and also not be too watery.
- Be mindful of the size of your carrots. Smaller, thinner carrots will cook faster, while thicker ones will need more time. Adjust your cooking time accordingly to avoid over or under-cooking.
- If you're using regular carrots instead of baby ones, make sure to peel them and slice them into 1/2 inch thick coins. This will help them cook evenly and absorb the honey glaze better.
- When melting the butter, keep a close eye on the skillet to prevent it from burning. Burnt butter can give your dish a bitter taste.
- Don't forget to toss your carrots well in the butter, brown sugar, honey, salt, and pepper mixture. This ensures that every carrot is well-coated and flavorful.
- Stir your carrots frequently while they're cooking. This helps them cook evenly and prevents them from sticking to the skillet.
- Serve your honey glazed carrots immediately for the best taste and texture. They go beautifully with some Instant Pot Turkey Breast with Gravy and Roasted Brussels Sprouts and Butternut Squash.
- Sprinkle some chopped parsley on top of your carrots for garnish. Not only does it add a pop of color, but it also gives a fresh, herby contrast to the sweet and buttery carrots.
- If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
98mg
(4%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
10542IU
(211%)
Vitamin C
2mg
(2%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 98mg | 4% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 10542IU | 211% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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