Brown Sugar Honey Glazed Carrots
Let’s Talk Carrots (And My Ridiculous Carrot Mishaps)
I know, I know—glazed carrots probably sound like something your grandma would make at holiday dinners (trust me, mine did), but hear me out. There’s just something about that glossy sweet coating with a pinch of salt, and maybe a sneaky slice of butter melting in. I make these Brown Sugar Honey Glazed Carrots more often than I’d care to admit—usually when I’m trying to convince my very skeptical niece that carrots are more than just rabbit food. Once, I burned them by getting a bit too chatty on the phone; they still tasted good, which says a lot! Honestly, if a recipe can withstand my distractible cooking style, that’s a win in my book.
Why You’ll Love This (Even if You ‘Don’t Like’ Carrots)
So, here’s the deal: I make this when the fridge looks like a barren tundra and I need a side dish pronto. My family goes bonkers for this because it’s both dessert-y and technically a vegetable (win-win). I also love that it all comes together without any fancy tricks. If you’re one of those people who’s been scarred by soggy cafeteria carrots—these are not that. And if you’re thinking, “how can carrots be that exciting?” Just give it a go, then ask anyone at your table. They won’t stop at seconds—I’ve seen it happen.
What You’ll Need (Plus a Few Substitutions)
- About 1 pound carrots (baby carrots are a lazy day favorite, but slicing big carrots gives better flavor. My grandmother only bought the real-deal with tops, but honestly, get whatever fits your mood)
- 2 tablespoons butter (I’ve used salted and unsalted, both work—margarine in a pinch, though it tastes a bit different)
- 2 tablespoons honey (maple syrup actually works shockingly well if you run out)
- 2 tablespoons brown sugar, packed (light OR dark—I’ve never noticed a huge difference unless you’re a caramel fiend)
- Pinch of salt (or more, do a taste test partway through)
- Dash of black pepper (not essential, but I like the little bite it adds. White pepper if you want to act fancy, but it’s not necessary)
- Optional: sprinkle of chopped parsley, or even a squeeze of orange juice right at the end; both liven things up
How I Make ‘Em (With Honest Commentary)
- Start by peeling your carrots—unless you like the rugged outdoorsy look, which honestly does bring some extra flavor. Slice them into thick-ish coins, or go lazy and use those bagged baby carrots (no judgement; I do it all the time).
- Chuck the carrots into a saucepan and cover them just barely with water. Bring to a boil, then lower to a simmer and cook till they’re fork-tender—usually about 8-10 minutes, but keep poking at them. Don’t stress too much about perfect timing (I often wander away and rely on the smell).
- Drain off the water, then plop the pan right back on the stove. Toss in butter, brown sugar, honey, and a pinch o’ salt (and a little pepper if the mood strikes). Stir it all up as the butter melts and the glaze gets bubbly and thick. This is usually the part where I sneak a carrot—or three—for ‘quality control.’
- Let it cook for another tiny bit (I’m vague on purpose because it’ll depend a bit on how hot your stove is)—the sauce should be all sticky and hugging the carrots. Give it a taste; if you want more zip, now’s when to squeeze in orange juice or finish with parsley. Don’t worry if things look a little weird before the sauce thickens—it comes together, it always does.
- Eat straight from the pot or try to control yourself until it’s on the table. (No shame either way.)
Random Notes That Might, Or Might Not, Help
- Browning the butter first? Tastes amazing, but honestly, it adds another step I rarely have patience for.
- Forgot to drain all the water one time and ended up with more of a soup. Still, it wasn’t bad if you have bread handy.
- If you like your carrots softer, just let them simmer a bit longer. My uncle likes his practically falling apart—no accounting for taste, eh?
Weird But True Variations
- Roasting the carrots in the oven with the glaze instead of boiling—delicious, slightly chewier, but leaves more cleaning (ugh, that pan scrubbing though!)
- Swapping honey for golden syrup by accident? Surprisingly good. But using agave didn’t work for me; the flavor was kinda off.
- I once tossed in a bit of cinnamon. Not bad, but weirdly reminded me of carrot cake, so maybe don’t go overboard… unless you *want* carrot cake vibes
If You Don’t Have All the Gear (No Worries)
I usually use a medium saucepan, but in a pinch, a deep skillet or even a big old frying pan works fine—just cover with a lid or some foil. No fancy zesters or tools needed; sometimes I just eyeball everything anyway.
Storing Leftovers (Ha, Good Luck)
Pop the leftovers (if you have them!) in a container with a lid and they’ll keep for about three days in the fridge. I genuinely think these taste better the next day, but honestly, in my house it never lasts that long. You can reheat them on the stove or, as I do sometimes, just eat them cold out of the fridge. Don’t judge.
How I Serve Them (Tradition Means…Whatever You Want)
I love scooping these alongside roast chicken, or sometimes, just by themselves with some crusty bread to mop up the sauce. My cousin insists on eating them with mashed potatoes so everything smushes together (it’s kind of a mess, but try it!).
Regrettable Mistakes I’ve Learned From
- I once tried rushing the glaze and cranked the heat—it burned, stuck to the pan, and I had to soak it for days. Don’t do it. Patience gives you glossy, lovely carrots.
- Over-salting. You can always add more, but you can’t take it away. I learned that… the hard way. Oops.
- Checking your phone during the sauté phase will almost guarantee you miss the perfect moment. Just saying.
FAQ (Because People Actually Ask Me These!)
- Can I make these ahead? Yep, they reheat great—just maybe add a tiny splash of water so the glaze loosens up. Or, actually, I find a quick microwave blast works just as well.
- Is this very sweet? I’d say so, but not candy-level. You can dial down the honey if you like. Some folks I know use only a teaspoon of sugar.
- Can I skip the butter? You can try olive oil (I did once, when I ran out), but it’s not quite the same. Still edible, just not as lush.
- Do these work for picky eaters? Usually! My nephew claims to hate carrots, but he’s always asking for more of these. Go figure.
- Can I freeze these? In theory, yes, but I tried it and the texture was mushy form the freezer. So I just make a smaller batch instead.
There you go. Brown Sugar Honey Glazed Carrots—easy, cozy, and honestly, kinda hard to mess up. Now, if only I could remember where I left my wooden spoon…
Ingredients
- 1 lb (450 g) carrots, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon fresh thyme leaves (optional)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
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1Peel the carrots and cut them into 2-inch pieces; halve thick pieces lengthwise for even cooking.
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2Bring a large pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, until just tender. Drain and set aside.
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3In a large skillet over medium heat, melt the butter. Add brown sugar and honey; stir to combine.
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4Add the drained carrots, salt, and black pepper to the skillet. Toss to coat the carrots evenly with the glaze.
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5Continue to cook for 6-8 minutes, stirring occasionally, until the carrots are caramelized and shiny. Sprinkle with fresh thyme if desired.
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6Transfer glazed carrots to a serving bowl, top with chopped parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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