Honey-Glazed Baby Carrots
In a Southern spread full of savory gravies and smoky meats, these Honey-Glazed Baby Carrots are the bright, sweet jewel on the plate. They’re tender-crisp, buttery, and coated in a glossy honey glaze that brings out the carrots’ natural sweetness.
Ingredients
- 1 pound baby carrots
- 3 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the carrots: Rinse the baby carrots and trim them if needed. If using larger carrots, cut them into similar-sized pieces so they cook evenly.
- Cook the carrots: Place the carrots in a large skillet with the water. Cover and cook over medium heat for 6–8 minutes, until they begin to become tender but still have a slight bite.
- Make the glaze: Remove the lid and add the butter, honey, brown sugar, salt, black pepper, garlic powder, and thyme.
- Glaze the carrots: Stir well to coat the carrots. Continue cooking uncovered over medium-low heat for 5–8 minutes, stirring occasionally, until the butter and honey form a thick, glossy glaze.
- Finish: Once the carrots are tender and beautifully coated, remove them from the heat. Taste and adjust the seasoning if needed.
- Serve: Transfer to a serving dish and sprinkle with fresh parsley.
Tips
- Don’t overcook the carrots—they’re best when tender but not mushy.
- For a little heat, add a pinch of cayenne pepper.
- For extra Southern-style flavor, add a small pinch of cinnamon.
- Keep the heat medium-low once the honey is added to prevent the glaze from burning.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Serve these buttery, glossy carrots alongside roasted chicken, turkey, ham, or your favorite Southern comfort-food dinner.