Easy Honey Glazed Carrots Recipe
When you’re looking for a side dish that’s both elegant and simple, this honey-glazed carrots recipe is your go-to option. With its delightful sweetness and beautiful presentation, enjoy a subtle harmony of flavors in just under 30 minutes. Perfect for busy weeknights, these honey-glazed carrots will undoubtedly become a staple in your kitchen.
Growing up, this was the dish my grandmother always prepared for our Sunday family dinners. I remember sitting by the kitchen table, mesmerized as she’d skillfully glaze the vibrant carrots, infusing them with honey’s rich aroma. Truth be told, these sweet, tender veggies always had a magical way of bringing us together, making everyone eager for second helpings. This recipe is my homage to her, keeping her tradition alive with every delicious bite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for last-minute meal preps.
- Healthy: Carrots are packed with vitamins, and honey adds natural sweetness.
- Kid-Friendly: The sweet flavor of the glaze makes it a hit with the little ones.
- Versatile: Complement any main dish effortlessly with this side’s delightful taste.
Ingredients Notes
For this recipe, use fresh, firm carrots. Organic carrots will provide the best flavor. Honey acts as our natural sweetener, so feel free to adjust the amount to your liking. A dash of cinnamon or nutmeg can add an exotic twist to the taste.
Recipe Steps
Step 1
Peel and slice the carrots diagonally to ensure even cooking and a more appealing presentation.
Step 2
Boil the carrot slices in a pot of salted water until just tender, about 5-7 minutes. Drain and set aside.
Step 3
In a skillet over medium heat, melt butter and stir in honey until well combined.
Step 4
Add the drained carrots to the honey-butter mixture, tossing to coat evenly. Season with salt and pepper to taste.
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Step 5
Cook for an additional 5 minutes until the carrots are perfectly glazed and shiny. Serve warm.
Storage Options
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet over medium heat with a splash of water. To freeze, spread them on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat directly from the freezer for ease of prep.
Variations & Substitutions
To cater to a vegan diet, substitute butter with a plant-based alternative. For a spicy kick, add some red pepper flakes. You can also swap honey with maple syrup for more depth and an aromatic touch.
Serving Suggestions
These honey-glazed carrots make a delightful side dish for roasted chicken, a festive holiday roast, or a grilled salmon fillet. Serve them at holiday gatherings to keep things colorful and festive or during a simple midweek dinner for an effortless addition to your meal.
Frequently Asked Questions
Can I make this recipe in advance? Yes, you can prepare the carrots a day ahead. Complete steps 1 and 2, and store the boiled carrots in the refrigerator. Resume with step 3 when you’re ready to serve.
What’s the best way to reheat honey-glazed carrots? To reheat, use a skillet over medium heat with a tiny amount of water to prevent the glaze from sticking. This method helps maintain the glaze’s integrity and the carrots’ tenderness.
Can I use baby carrots instead? Absolutely. Baby carrots make an excellent substitute and can expedite the prep process since no peeling is required. Adjust the cooking time as they may cook faster than larger carrots.
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Easy Honey Glazed Carrots Recipe
Ingredients
Main Ingredients
- 1.5 pounds carrots peeled and cut into sticks
- 2 tablespoons unsalted butter
- 3 tablespoons honey
- 1 tablespoon brown sugar light or dark
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper freshly ground
- 1 tablespoon chopped parsley for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 5 to 7 minutes.
- Drain the carrots and set aside. In the same pot, melt butter over medium heat.
- Stir in honey and brown sugar until dissolved.
- Add carrots back to the pot and toss to coat. Continue to cook until carrots are glazed with the sauce.
- Season with salt and pepper, to taste. Garnish with parsley before serving.
Notes
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