Ever tried tossing together a side dish in a panic right before dinner? Yeah, me too. Easy Brown Sugar Honey Glazed Carrots came to my rescue when my boring plain vegetables got a “no, thank you” from everyone at my table. Sweet, buttery, and a little fancy (but not hard, I promise), this dish is perfect for busy folks or, honestly, anyone who craves vegetables that don’t taste… well, like vegetables. My friend Jenny actually texted for the recipe after eating them at my last potluck, so I figured I’d share exactly how easy these are.
Why You’ll Love This Recipe
Look, I’m not exaggerating when I say this is my ride-or-die veggie side. I mean, who wants to boil plain carrots when you can drizzle them with brown sugar and honey? Even my veggie-hating niece demolished a big helping—impressive, trust me.
It’s quick, it’s got sweet flavors (kind of like eating dessert with your dinner, no lie), and you need NO chef-level skills. Cleanup didn’t make me want to cry, either. That wins points in my world. Plus, the recipe is flexible. Tweak it for big family feasts or just for yourself on a random Tuesday.
One time, a friend said, “These taste like a five-star restaurant,” which… felt like flattery but they are that good!
“I made these carrots for Easter dinner and everyone begged for seconds. My picky kids even requested them next week!” – Lisa from Texas
The Ingredients and Substitutions
You’ll need just a few basics. Nothing wild here, so don’t overthink it. Even the most, uh, understocked fridge usually has enough for these easy Brown Sugar Honey Glazed Carrots.
- Carrots: About a pound. Baby carrots work, or regular ones sliced—I mean, rustic is trendy, right?
- Brown Sugar: Light or dark. Whatever’s lurking in your pantry.
- Honey: Any brand. Local is cool if you’ve got it.
- Butter: Salted is best, but use what you’ve got.
- Salt and Pepper: Tastes need a punch sometimes.
- Optional stuff: Try a pinch of cinnamon, or a whisper of fresh herbs if you’re feeling chef-y.
No brown sugar? Use maple syrup. Out of honey? Just bump up the brown sugar and add a splash of water. Butter can swap for margarine in a pinch, but I won’t lie, butter is magic.
How to Make Brown Sugar Honey Glazed Carrots
Honestly, this might be the easiest step-by-step you’ll read all week. Peel (or don’t) and slice those carrots however you like (matchsticks, coins, whatever). Get a big skillet or saucepan, throw in the butter, and let it melt on medium-low heat. Once it’s all bubbly, stir in the brown sugar and honey, then sling those carrots right in there.
Cover and let them cook, stirring from time to time, until they’re soft but not mushy—about 15 minutes. Pull the lid, crank the heat for a minute or two if you want a little caramel on the edges. Salt and pepper them up. That’s it. Fancy sounding, zero-fuss.
By the way, if you like ‘em extra glossy and sticky? Just cook a smidge longer, but don’t let them burn.
Expert Tips & Variations
Want to switch things up or feel like showing off? Here’s what I do:
If using big carrots, slice them thin for faster cooking (unless you’re aiming for “al dente,” which honestly, isn’t my thing). For a touch of heat, toss in a little ground ginger or smoked paprika—sounds odd, but trust me. And, hey, don’t toss those carrot tops; chop ‘em for a sprinkle, like herbs, at the end. Also, I sometimes toss in toasted pecans after cooking for some crunch. Oh, speaking of serving… cold the next day? Still tasty.
Testing this out so many times (my poor husband, “Carrots again?”), I found steaming first then glazing makes super tender carrots. Microwave it if you’re really in a rush. Cook extra? They go great on a sandwich (I know, wild, but don’t knock it).
Storing the Recipe
So, let’s talk leftovers. If you actually have any.
Pop them in an airtight container—nothing fancy, even a zip bag works for me. Stash them in the fridge, and they’ll stay lovely for up to four days. Pop them in the microwave for a minute, they won’t dry out.
You can freeze them, but truthfully, the texture goes a little mushy so I pretty much never do it. Someone told me you can re-glaze them to perk them back up, but I tried once—just okay.
If you do reheat on the stovetop, a splash of water or a tiny bit more butter keeps things from sticking. Easy.
Serving Suggestions
Let’s get this on the table. Here are my favorite ways:
- Pair with roast chicken or pork chops, especially for Sunday dinner.
- Toss leftovers on a salad! Trust me, sweet carrots are chef’s kiss on greens.
- Add by the side of mac and cheese to sneak veggies to kids.
- Heap ‘em up with some herby rice for a cozy, meatless meal.
No wrong way to serve these easy Brown Sugar Honey Glazed Carrots, honestly.
Common Questions
Can I use baby carrots?
Yup! No need to peel, just pop them straight into the pan.
Can I make this vegan?
You sure can. Swap butter for vegan margarine and honey for maple syrup or agave.
Do they have to be skillet-cooked?
Nah, oven-roasting works too. Just toss with the glaze and bake at 400 degrees until tender.
Is this recipe gluten free?
Absolutely! No gluten anywhere to be found.
How do I avoid burning the glaze?
Stick to medium-low heat and keep an eye on the last few minutes. That sugar gets aggressive fast.
Let’s Wrap This Up: Why You Should Try These Carrots
I swear, giving carrots the “brown sugar honey glazed” treatment has turned veggie haters in my house into big fans. These are simple, crowd-pleasing, and feel way more special than plain old steamed veggies. Plus, if you want inspiration or want to compare notes, check out what others have done with Honey Brown Sugar Glazed Carrots on the hungry bluebird or see a different spin at Brown Sugar Honey Glazed Carrots on Bites with Bri. Try these next time you’re stuck for a side—I’d bet good money they don’t last long.
Brown Sugar Honey Glazed Carrots
Ingredients
Method
- Peel (or don’t) and slice the carrots into your desired shape.
- In a big skillet or saucepan, melt the butter over medium-low heat.
- Once the butter is bubbly, stir in the brown sugar and honey.
- Add the carrots to the skillet and cover.
- Cook for about 15 minutes, stirring occasionally, until the carrots are soft but not mushy.
- Remove the lid, increase the heat for a minute or two to caramelize the edges.
- Season with salt and pepper to taste.
