You don’t need to use a lot of honey - one tablespoon per pound of carrots is all it takes. I really like carrots. 🥕 I enjoy their subtly sweet flavor. In fact, I even love simply steamed carrots! But I enjoy many types of simply steamed or even boiled veggies. Perhaps it’s growing up with a Dutch dad - the Dutch (at least his generation) seem to be fond of boiling their vegetables. As much as I like simple flavors, I do have to admit that these honey-glazed carrots are especially good. The butter and honey coating is so wonderfully delicate! And it greatly enhances the natural sweetness of the carrots.
Ingredients
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Carrots: I don’t usually peel carrots when cooking them, but in this recipe, I do prefer to peel them.Butter: I’m partial to creamy European butter. But any butter is delicious!Honey: Just one tablespoon.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the carrots could end up too salty.Dried thyme: Make sure it’s fresh. Spices are delicious, but a stale spice can easily ruin a dish.Chopped parsley: I use it mostly for garnish. It’s optional.
Instructions
Making honey-glazed carrots is so easy! The detailed instructions are listed in the recipe card below. Here are the basic steps:
Your first step is to cook the carrots in water briefly, just until tender but not mushy.Now, drain the carrots, then add them back to the same pot.Add butter, honey, and spices, and gently turn to coat. That’s it! This tasty side dish is ready in about 20 minutes.
Expert tip
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you: This is important: you want them tender-crisp, so make sure not to overcook them. They will cook some more once you add them back to the hot saucepan with butter and honey.
Try using olive oil instead of butter. It’s a very different flavor profile, but it’s excellent. Although personally, I do prefer butter.Use real maple syrup instead of honey.Try adding a pinch of garlic powder. You can also replace the thyme with dried oregano.
Serving suggestions
This is such a versatile side dish. It goes with almost anything. I most often serve it with one of the following main dishes:
Honey baked chickenBaked pork chopsBacon-wrapped chicken breastPan-seared pork medallions
Storing leftovers
You can keep the leftovers in the fridge in an airtight container for 3-4 days. Reheat them in the oven, or in the microwave at 50% power. This is one of those recipes where the leftovers are very good, as long as you reheat them gently. (I’ve been also known to snack on them cold, by the way!)
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