Description
Simple Honey Glazed Carrots is a quick and delicious side dish featuring tender baby carrots coated in a sweet and buttery honey glaze, enhanced with a touch of lemon juice and brown sugar. Perfect for complementing any meal with a colorful and flavorful vegetable side.
Ingredients
Scale
Carrots
- 1 1/2-2 lbs baby carrots
- 1 1/2 teaspoons salt
Glaze
- 4 tablespoons butter
- 4 tablespoons honey
- 3 tablespoons packed brown sugar
- 1/2 lemon, juice of
Garnish
- fresh ground black pepper or chopped parsley, for garnish
Instructions
- Boil the Carrots: Rinse the baby carrots under cold water thoroughly. Place them in a medium saucepan, cover with water, and add 1 1/2 teaspoons of salt. Bring the water to a boil over medium-high heat, then reduce heat to medium-low, cover the saucepan, and simmer the carrots for about 15 minutes or until they are tender when pierced with a fork. Drain the water and set the cooked carrots aside.
- Prepare the Honey Glaze: In a sauté pan, melt 4 tablespoons of butter over medium-low heat. Add 4 tablespoons of honey and 3 tablespoons of packed brown sugar, stirring continuously until the sugar has fully dissolved and the mixture is smooth.
- Combine and Glaze Carrots: Add the juice of half a lemon to the glaze mixture and gently stir to combine. Then add the drained carrots to the pan, tossing or stirring gently to coat all the carrots evenly with the honey glaze. Continue heating and stirring occasionally until the carrots are heated through and well glazed, about 5 minutes.
- Serve: Transfer the glazed carrots to a serving dish. Garnish with freshly ground black pepper or chopped parsley as desired to add a fresh flavor and vibrant color. Serve immediately while warm.
Notes
- Adjust the sweetness by adding more or less honey and brown sugar according to your taste preference.
- For a fresh citrusy twist, consider adding a pinch of lemon zest along with the lemon juice.
- To keep carrots crisp-tender, monitor boiling time carefully to avoid overcooking.
- Butter can be substituted with olive oil for a dairy-free variation, but the flavor profile will change.
- This dish pairs well with roasted meats, poultry, or as part of a holiday dinner spread.
