Honey Glazed Carrots: Glossy Stovetop Carrots in 30 Minutes

Honey glazed carrots are a side dish that suits almost any meal, from a weeknight chicken dinner to a holiday table. The carrots simmer until tender, then the water cooks away and the honey turns into a glossy glaze. This stovetop method takes 30 minutes; an oven-roasted version follows for when the oven is already on.

Honey glazed carrots recipe

Serves: 4 as a side. Prep: 10 minutes. Cook: 15–20 minutes. Total: 30 minutes.

Ingredients

• 1 lb (450 g) carrots, peeled
• 2 tbsp butter, or extra virgin olive oil
• 2 tbsp honey, such as our Kalymnos thyme honey
• ½ tsp fine sea salt
• Black pepper
• 1 tsp lemon juice
• Optional: ½ tsp fresh thyme leaves, or a pinch of dried thyme
• Optional: chopped parsley or dill, to finish

Method

1. Cut the carrots into even pieces: thick coins, or batons about 3 inches (7–8 cm) long. Leave small carrots whole.
2. Put the carrots in a wide frying pan with ½ cup (120 ml) water, the butter or oil, and the salt. Bring to a simmer, cover and cook for 6–8 minutes, until just tender when pierced with a knife.
3. Uncover and turn up the heat. Cook until the water has almost evaporated, 3–5 minutes.
4. Add the honey and thyme and toss for 2–3 minutes, until the carrots are glossy and lightly caramelised at the edges. Watch closely, as honey can burn.
5. Take off the heat, stir in the lemon juice and pepper, and finish with herbs.

Tips for perfect glazed carrots

• Cut evenly. Pieces of the same thickness cook at the same rate.
• Don’t overcook in the water. They should still have a little bite before you add the honey; they’ll soften more as they glaze.
• Add the honey at the end. Honey browns and burns faster than sugar, so give it only a few minutes over the heat.
• Balance with acid. A little lemon juice keeps the dish from tasting too sweet.
• Season well. Salt brings out the carrots’ sweetness. A pinch of flaky salt at the end adds crunch; see what finishing salt is.

Oven-roasted honey carrots

Heat the oven to 425°F (220°C, 200°C fan). Toss 1 lb (450 g) carrot batons with 2 tbsp olive oil, salt and pepper and roast on a lined tray for 20 minutes. Drizzle with 2 tbsp honey mixed with 1 tsp lemon juice, toss and roast for another 8–10 minutes, until tender and caramelised at the edges. Roasting gives deeper colour; the stovetop version is glossier.

Variations

• Greek style: use olive oil instead of butter, finish with dill, lemon zest and a little crumbled feta.
• Spicy: replace the honey with our hot honey, or add a pinch of chilli flakes.
• With cumin or orange: add ½ tsp ground cumin with the honey, or orange juice instead of lemon.
• Herby: thyme works especially well; read cooking with Greek thyme.
• Nutty: scatter over toasted sesame seeds or chopped walnuts.

Which honey to use

Any runny honey works. A floral honey such as thyme honey gives a fragrant glaze; darker honeys taste stronger and slightly less sweet. Read Greek thyme honey to learn about its flavour, or honey nutrition facts for calories per spoonful. Crystallised honey melts in the hot pan.

Make ahead and leftovers

You can simmer the carrots in water an hour or two ahead, then glaze them just before serving. Refrigerate leftovers within 2 hours and eat them within 3–4 days, as USDA guidance on leftovers advises. Reheat in a pan with a splash of water.

What to serve them with

Glazed carrots go well with roast chicken, pork or lamb, salmon, and our Greek lemon potatoes. On a holiday table, serve them beside green vegetables for colour.

Find honey for the glaze in our Greek honey collection, or try another honey dish such as Greek yogurt with honey.

Sources

• USDA FSIS: Leftovers and Food Safety

Honey glazed carrots: frequently asked questions