Glazed Carrots

Name: Glazed Carrots
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1.5 lb carrots peeled and sliced on the diagonal into 1/2-inch pieces; 3 tbsp unsalted butter; 2 tbsp honey; 1 tbsp brown sugar packed; 0.5 cup water; 0.25 tsp salt; 0.125 tsp black pepper freshly ground; 0.25 tsp ground cinnamon; 1 tsp fresh lemon juice; 1 tbsp fresh parsley finely chopped

Side28 min4 servingsEasy

About this recipe

A timeless, foolproof side dish that transforms humble carrots into something truly special. Tender carrots are simmered in a buttery, honey-sweetened glaze that coats every piece in a glossy, caramelized finish. Ready in under 30 minutes with just one pan and a handful of pantry staples — this is the kind of reliable recipe you'll reach for again and again, from weeknight dinners to holiday tables.

Instructions

1
Peel carrot and slice them on the diagonal into 1/2-inch pieces. Cutting on the diagonal increases the surface area, which helps the glaze cling and allows for more even cooking.
2
In a large skillet or wide saucepan, combine carrot, butter, honey, brown sugar, water, and salt. Stir to roughly combine and spread the carrots into an even layer.
3
Bring the mixture to a boil ^[over medium-high heat], then reduce the heat ^[to medium]. Cover with a lid and cook for 8–10 minutes, stirring once halfway through, until carrot are just fork-tender but not mushy.
4
Remove the lid and increase the heat ^[to medium-high]. Cook uncovered for 5–7 minutes, stirring frequently, until the liquid has reduced to a thick, syrupy glaze that coats carrot. Watch carefully during this stage — the glaze can go from perfect to burnt quickly.
5
Remove the pan from the heat. Add black pepper and, if using, cinnamon and lemon juice. Toss gently to coat all carrot evenly in the glaze.
6
Taste and adjust seasoning — add a pinch more salt if needed. Transfer to a serving dish, garnish with parsley if desired, and serve immediately while warm.

Glazed Carrots

Side28 min4 servingsEasy

About this recipe

Instructions

1
Peel carrot and slice them on the diagonal into 1/2-inch pieces. Cutting on the diagonal increases the surface area, which helps the glaze cling and allows for more even cooking.
2
In a large skillet or wide saucepan, combine carrot, butter, honey, brown sugar, water, and salt. Stir to roughly combine and spread the carrots into an even layer.
3
Bring the mixture to a boil ^[over medium-high heat], then reduce the heat ^[to medium]. Cover with a lid and cook for 8–10 minutes, stirring once halfway through, until carrot are just fork-tender but not mushy.
4
Remove the lid and increase the heat ^[to medium-high]. Cook uncovered for 5–7 minutes, stirring frequently, until the liquid has reduced to a thick, syrupy glaze that coats carrot. Watch carefully during this stage — the glaze can go from perfect to burnt quickly.
5
Remove the pan from the heat. Add black pepper and, if using, cinnamon and lemon juice. Toss gently to coat all carrot evenly in the glaze.
6
Taste and adjust seasoning — add a pinch more salt if needed. Transfer to a serving dish, garnish with parsley if desired, and serve immediately while warm.