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