Introduction

Oh friends, let me tell you about a side dish that feels like a warm hug on a plate! Remember those holiday meals or Sunday dinners where the vegetables just had to be just right? For me, it was always about finding ways to make even simple ingredients shine. And these Brown Sugar Honey Glazed Carrots? They don’t just shine, they practically sparkle! They’re incredibly easy, come together in a flash, and turn humble carrots into something truly special. Seriously, if you think you don’t like carrots, this recipe might just change your mind. It’s the perfect balance of sweet and savory, making it utterly irresistible.

Why You’ll Love This Recipe

Fast: Ready in under 20 minutes!
Easy: Only a handful of ingredients and simple steps.
Giftable: Okay, maybe not giftable in a jar, but it’s a fantastic dish to bring to a potluck or family gathering.
Crowd-pleasing: Even picky eaters tend to fall for these sweet, tender beauties.

Ingredients

2 pounds baby carrots: These are great because they’re prepped and ready to go! Look for bright orange ones.
¼ cup light brown sugar, packed: Make sure you pack it into the measuring cup – that’s where the rich sweetness comes from.
3 Tablespoons butter, sliced: Unsalted is my go-to so I can control the salt, but salted works too, just adjust the added salt. It adds lovely richness.
2 Tablespoons honey: Any liquid honey works! It adds a different kind of sweetness and that beautiful sticky glaze.
½ teaspoon salt, or to taste: Essential for balancing all that sweetness. Don’t skip it!
¼ teaspoon pepper, or to taste: A little pinch adds just enough contrast.

How to Make It

Okay, let’s get these gorgeous carrots going! It’s honestly ridiculously simple.

First, grab a large skillet or saucepan. Make sure it’s big enough to hold all those carrots in a somewhat even layer. Add your baby carrots to the pan.

Next, sprinkle the packed light brown sugar evenly over the carrots. Don’t worry if it clumps a little, it will melt down.

Now, dot the sliced butter over the top of the carrots and sugar. This helps it melt nicely and distribute.

Pour the honey over everything. Get every last drop – we want that sticky goodness!

Finally, add the salt and pepper. Give it a little stir to get everything acquainted in the pan, but don’t worry about mixing it perfectly just yet.

Place the skillet over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once it starts to simmer, reduce the heat slightly to maintain that gentle bubble. Let it cook for about 10-15 minutes, or until the carrots are tender when pierced with a fork. As it cooks, keep stirring gently. The sugar, butter, and honey will melt together to create a beautiful, glossy glaze that will coat the carrots.

Taste one of the carrots (carefully, they’re hot!). See if you need a tiny bit more salt or pepper. Sometimes I add a pinch more salt right at the end if it feels a little too sweet.

Once the carrots are tender and coated in that gorgeous glaze, remove from the heat and serve immediately. That’s it! See? I told you it was easy!

Substitutions & Additions

Want to mix things up? Here are some ideas:

Different Carrots: You can definitely use peeled and sliced full-size carrots. Just make sure they are cut into uniform pieces so they cook evenly. They might take a little longer to become tender.
Add Herbs: A sprinkle of fresh chopped parsley or a few sprigs of fresh thyme added during the last few minutes of cooking adds a lovely savory note.
Spice It Up (a little!): A tiny pinch of cinnamon or nutmeg (like ⅛ teaspoon) can add a warm, cozy flavor, especially around the holidays.
Make it Nutty: Toasted pecans or walnuts tossed in at the very end add wonderful texture and flavor.
Different Sweetener: Maple syrup can be used instead of honey for a different kind of sticky sweetness.

Tips for Success

Don’t Overcook: Keep an eye on your carrots. You want them tender, not mushy. Test with a fork around the 10-minute mark.
Use Packed Brown Sugar: This is important for the right sweetness and texture of the glaze.
Taste and Adjust: Always taste before serving! Salt is key to balancing the sweetness.
Use a Large Enough Pan: If the pan is too small, the carrots will steam rather than glaze nicely.
Prep Ahead (Partially): You can wash and prep your carrots ahead of time. You could even measure out your dry ingredients (sugar, salt, pepper) into a bowl the day before. The actual cooking should be done right before serving for the best texture and glaze.

How to Store It

These glazed carrots are definitely best enjoyed fresh and warm, straight from the pan. However, if you have leftovers (a rare occurrence in my house!), you can store them in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a tiny splash of water or butter if the glaze seems too thick, or in the microwave.

FAQs

Q: Can I use frozen baby carrots?
A: I haven’t personally tested this, as fresh baby carrots give the best texture. Frozen carrots release more water, which might affect the glaze consistency. If you try it, you may need to cook them longer or reduce the glaze more to get the right consistency.

Q: Can I double this recipe?
A: Absolutely! Just make sure you use a pan large enough to accommodate double the carrots without crowding them. You might need to increase the cooking time slightly.

Q: My glaze isn’t thickening. What’s wrong?
A: Make sure you’re maintaining a gentle simmer, not just warming the mixture. Simmering helps the glaze reduce and thicken as the water evaporates. If it’s still too thin after the carrots are tender, remove the carrots and gently simmer the liquid on its own for a few extra minutes until it reaches your desired consistency, then add the carrots back in.

Simply Sweet & Sticky: Easy Brown Sugar Honey Glazed Carrots

An incredibly easy recipe that transforms humble baby carrots into a special side dish with a perfect balance of sweet and savory, ready in under 20 minutes.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Large skillet or saucepan Large enough to hold carrots in a somewhat even layer.

Ingredients

2 pounds baby carrots Prepped and ready to go; look for bright orange ones.
0.25 cup light brown sugar Packed.
3 Tablespoons butter Sliced; unsalted is preferred to control salt, but salted works (adjust added salt).
2 Tablespoons honey Any liquid honey works.
0.5 teaspoon salt Or to taste; essential for balancing sweetness.
0.25 teaspoon pepper Or to taste; adds contrast.

Instructions

Grab a large skillet or saucepan, ensuring it's big enough to hold all the carrots in a somewhat even layer. Add your baby carrots to the pan.
Sprinkle the packed light brown sugar evenly over the carrots.
Dot the sliced butter over the top of the carrots and sugar.
Pour the honey over everything.
Finally, add the salt and pepper. Give it a little stir to get everything acquainted in the pan.
Place the skillet over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once it starts to simmer, reduce the heat slightly to maintain that gentle bubble.
Let it cook for about 10-15 minutes, or until the carrots are tender when pierced with a fork. As it cooks, keep stirring gently. The sugar, butter, and honey will melt together to create a beautiful, glossy glaze that will coat the carrots.
Taste one of the carrots (carefully, they're hot!). See if you need a tiny bit more salt or pepper. Adjust to taste.
Once the carrots are tender and coated in that gorgeous glaze, remove from the heat and serve immediately.

Notes

Tips for Success:
- Don't Overcook: Test with a fork around the 10-minute mark; you want them tender, not mushy.
- Use Packed Brown Sugar: Important for the right sweetness and glaze texture.
- Taste and Adjust: Always taste before serving, salt balances sweetness.
- Use a Large Enough Pan: Prevents steaming and ensures nice glazing.
- Prep Ahead (Partially): Wash/prep carrots and measure dry ingredients ahead. Cook right before serving.

Storing:
- Best enjoyed fresh and warm.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently on the stovetop (add a splash of water/butter if glaze is thick) or in the microwave.

FAQs:
- Frozen baby carrots: Not recommended for best texture, may affect glaze consistency due to more water.
- Doubling recipe: Yes, use a large enough pan to avoid crowding.
- Glaze not thickening: Ensure a gentle simmer to allow reduction. If needed, remove carrots and simmer liquid alone until desired consistency is reached, then return carrots.