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Dish of glazed carrots with butter, honey, and fresh herbs in a white casserole dish
Jana Rae

Glazed Carrots

Tender glazed carrots cooked with butter, honey, and herbs. A classic side dish for Thanksgiving, Easter, Christmas, or cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots baby carrots or sliced large carrots
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey or brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon fresh thyme or dill optional, for garnish
  • ½ teaspoon cinnamon or nutmeg optional, for a warm flavor

Method
 

  1. Prepare carrots – Peel and slice large carrots into sticks, or use baby carrots.
  2. Cook carrots – Boil or steam carrots for 6–8 minutes until tender-crisp. Drain well.
  3. Make glaze – In a large skillet, melt butter over medium heat. Stir in honey (or brown sugar), salt, and pepper.
  4. Glaze carrots – Add cooked carrots to the skillet. Toss to coat until carrots are glossy and warmed through (about 5 minutes).
  5. Serve – Garnish with fresh herbs or a pinch of cinnamon. Serve warm.

Notes

  • Sweeter glaze: Add 1 tablespoon maple syrup for extra richness.
  • Savory option: Add garlic and herbs instead of honey for a more savory glaze.
  • Make ahead: Cook carrots a day before, then reheat in glaze just before serving.
  • Storage: Refrigerates up to 3 days. Reheat gently in a skillet.