Honey Glazed Carrots

Honey Glazed Carrots

Tender carrots simmered in a buttery honey glaze until lightly caramelized.

Total 30 min Makes 4 servings Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Sliced carrots are simmered until tender, then finished in a skillet with butter and honey until the glaze reduces to a glossy coating. A simple side dish that pairs well with roasted meats or holiday dinners, ready in about 25 minutes.

Ingredients

  • 1 1/2 pounds carrots, peeled and sliced diagonally into 1/4-inch rounds
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Peel the carrots and slice diagonally into 1/4-inch thick rounds.

  2. Place carrots in a 9-inch skillet with the water. Bring to a boil over medium-high heat, then reduce heat and simmer until carrots are just tender, about 8 minutes.

  3. Drain any remaining water from the skillet, leaving the carrots in the pan.

  4. Add the butter and honey to the skillet with the carrots. Stir to coat and cook over medium heat, stirring occasionally, until the glaze thickens and carrots turn glossy, about 8 minutes.

  5. Season with salt and pepper, then stir to combine.

  6. Transfer to a serving dish and garnish with chopped parsley before serving.

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    Honey Glazed Carrots

    Sliced carrots are simmered until tender, then finished in a skillet with butter and honey until the glaze reduces to a glossy coating. A simple side dish that pairs well with roasted meats or holiday dinners, ready in about 25 minutes.

    30 min 4 servings 160 cal

    Ingredients

    • 1 1/2 pounds carrots, peeled and sliced diagonally into 1/4-inch rounds
    • 1 cup water
    • 3 tablespoons unsalted butter
    • 3 tablespoons honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Peel the carrots and slice diagonally into 1/4-inch thick rounds.

    2. 2

      Place carrots in a 9-inch skillet with the water. Bring to a boil over medium-high heat, then reduce heat and simmer until carrots are just tender, about 8 minutes.

    3. 3

      Drain any remaining water from the skillet, leaving the carrots in the pan.

    4. 4

      Add the butter and honey to the skillet with the carrots. Stir to coat and cook over medium heat, stirring occasionally, until the glaze thickens and carrots turn glossy, about 8 minutes.

    5. 5

      Season with salt and pepper, then stir to combine.

    6. 6

      Transfer to a serving dish and garnish with chopped parsley before serving.