Honey-Glazed (Stovetop) Carrots

These Honey-Glazed (Stovetop) Carrots with fresh herbs can be prepped ahead and then quickly finished before serving. They're so delicious, they disappear like candy! That's a warning to make plenty! 

I've been making versions of these Honey-Glazed (Stovetop) Carrots for almost as long as I can remember. The original recipe came from a Fine Cooking magazine but I've changed it up a lot over the years, to the point that the fine folks at Fine Cooking probably wouldn't even recognize it. It's one of those no-fail, super-easy recipes that everyone seems to love. Scott (my husband) says they taste like "candy", although they don't have a lot of added sugar.

I love this Honey-Glazed (Stovetop) Carrots Recipe all year round, but it's especially nice for holidays because it's made on the stovetop and doesn't take up premium space in the oven. It can also be prepped ahead so it's easy-peasy to put it together when it gets near serving time.

The recipe's pretty straightforward. Peel your carrots and cut them on a diagonal into bite-size pieces. Then combine the carrots with chicken broth that's been doctored up with a spoonful of sugar, a splash of apple cider vinegar and a bit of salt. Bring this all to a nice simmer and cook (covered) for 6-8 minutes until the carrots are almost tender. You can prep to this point early in the day or a few hours ahead if desired.

About 10 minutes before serving, bring the carrot mixture back to a nice simmer and let the liquid evaporate. Then comes the magic! Add a generous drizzle of honey and a bit of butter and continue to cook until the carrots are coated with a sweet, caramelized glaze. Throw in some fresh thyme or rosemary and cook just a minute to two longer to enhance the wonderful herb flavor.

That's it! Transfer the beautiful, golden-glazed carrots to a pretty serving platter and garnish with more fresh herbs (rosemary or thyme). (You might want to hold back a little portion for yourself because there's a good chance that by the time the platter makes its way around the table, there will be just remnants remaining!)

What kind of carrots should I use for this Honey-Glazed (Stovetop) Carrots Recipe?

I have used freshly picked carrots, carrots from the gourmet market, carrots from my local grocery packaged in one-pound bags and the "baby" carrots that are available at just about any market you might shop at (see Café Tips below).

In defense of baby carrots

I really like the "baby" carrots for this Honey-Glazed (Stovetop) Carrots recipe as they're super convenient, don't have to be peeled and look really pretty when sliced on a diagonal as in these pictures. Would I rather have carrots grown in my own backyard and pulled from the ground minutes before I cook them?

Definitely! But in this day and age with busy, jam-packed schedules, that's not often possible. Plus Scott and I live on the side of a mountain and are surrounded by a forest - a thriving vegetable garden is just not an option for us. So let's talk a bit about baby carrots. There's been a lot of bad rap about baby carrots and all kinds of rumors that have circulated on the internet, in magazine articles, in parent circles, etc.

• "Baby carrots aren't really carrots".
• "Baby carrots don't have any nutritional value."
• "Baby carrots are dyed."
• "Baby carrots are bleached".
• "Baby carrots are old carrots that are tumbled down to disguise them".
• "Baby carrots are soaked in chemicals.
• "Baby carrots have sugar added to them".
• And on and on it goes...

Which are myths and which are true? All of the above statements are, for the most part, untrue.

Baby carrots are real carrots however they are not true "baby" (immature) carrots. Baby carrots were introduced back in the early 1980s by a California farmer who couldn't sell many of his carrots because they were twisted, knobby and/or broken. They weren't bad carrots, just misshapen ones. Only 30% of his crop was saleable as "perfect" carrots. So he figured out a way to cut them down and shape them into smaller "baby" carrots. His miniature carrots were super popular locally and their fame quickly spread.

These days, carrots labeled "baby" are specifically bred for sweetness, crunch and uniform orange color. It's true, they don't come out of the ground looking like little two-inch carrots with rounded ends. They're full-grown carrots (sometimes broken carrots) that are cut and polished into the familiar baby carrot shape.

The nutritional value of baby carrots is the same as regular carrots that have been peeled. Baby carrots, like their bigger siblings, are loaded with Vitamin A, which helps maintain healthy eyes, immune systems, and skin. A three-ounce serving of baby carrots also contains 2 grams of fiber, no fat and only 35 calories.

Baby carrots are not "soaked" in chemicals however they are rinsed after harvest with a chlorine solution. It's used because carrots are grown in the ground and there's a concern regarding bacteria (including E. coli and Salmonella) that can cause illnesses. But it's the same rinse used on all commercial carrots and lots of other fresh produce, both organic and non-organic. The chlorine rinse is within limits set by the EPA and is comparable or lower to levels found in everyday tap drinking water. After the chlorine rinse, the carrots are given a final wash in water.

Do baby carrots contain sugar? Well, yes, if you're talking about natural sugar, the same kind that makes apples, oranges and sugar snap peas tasty and sweet. We're not talking about the kind of sugar that's added by manufacturers, but it is the kind of natural sugar that makes carrots appealing.

Your choice

All this to say, baby carrots, grocery store carrots, freshly picked carrots from the farmer's market or your own garden, classic orange carrots, rainbow carrots... they all will work well in this recipe.

A beautiful garnish

Want to add a bit of fabulous, eye-catching pizzaz to these delicious carrots? Sprinkle them with a handful of pomegranate seeds, just before serving. Pomegranate arils are in season here in the U.S. from late September through January and are wonderful in salads, as a yogurt topping, on oatmeal and they make a beautiful garnish for side and main dishes.

If you're intimidated by removing the seeds from a pomegranate, don't be!

We've got a SUPER easy technique that makes the process very simple. Here's a video to demonstrate just how easy it is:

See what I mean? Easy, super easy!

Hope you enjoy this candy (oops!) carrot recipe  as much as we do. Bon Appétit!

Café Tips for making these Honey-Glazed (Stovetop) Carrots

• The carrots for this recipe can be peeled and/or sliced a day or two ahead. Store them in a ziplock bag or airtight storage container in the refrigerator.
• You can cook the carrots through step 2 early in the day or an hour or two ahead of time. Allow them to cool (in the broth mixture) then refrigerate if it's more than an hour before you plan to serve them. Finish up with the remaining steps right before serving.
• This recipe is easily doubled or tripled but you'll need to use a larger skillet. You'll also have to add a few minutes to both cooking times.
• It looks really pretty to cut the carrots on a diagonal for this recipe rather than just straight across.
• Sometimes I add a few slices of ginger (washed but unpeeled) to the chicken broth mixture and cook it along with the carrots. It's easy to pull them out before serving and adds another subtle layer of flavor.
• Don't skip the vinegar! It cuts the sweetness of the honey a bit and adds a touch of delicious tang.

If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear others’ results and ideas for variations.

Thought for the  day:

Yours, O Lord, is the greatness and the power
and the glory and the victory and the majesty,
indeed everything that is in the heavens and the earth;
Yours is the dominion, O Lord,
and You exalt Yourself as head over all.
Both riches and honor come from You,
You rule over all,
and in Your hand is power and might;
and it lies in Your hand to make great and to strengthen everyone.
1 Chronicles 29:11-12

What we're listening to for inspiration:

King of Kings

If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.

Print

Honey-Glazed (Stovetop) Carrots

These Honey-Glazed (Stovetop) Carrots with fresh herbs can be prepped ahead and then quickly finished before serving. They're so delicious, they disappear like candy! That's a warning to make plenty! 

Author: Chris Scheuer

Course: Side Dish

Cuisine: American

Keyword: Candied Carrots, Glazed Carrots, Honey-Glazed (Stovetop) Carrots, Stovetop Glazed Carrots

Prep Time: 20 mins

Cook Time: 15 mins

Servings: 4

Calories: 118 kcal

Ingredients

• 1 pound baby carrots or regular carrots peeled (if using regular carrots) and cut diagonally into bite-size pieces
• 1 tablespoon sugar
• 1 tablespoon apple cider vinegar
• ¾ cup chicken broth
• ½ teaspoon salt more if needed
• 1 tablespoons butter
• 2 tablespoons honey
• 1 ½ teaspoons fresh thyme leaves or finely chopped fresh rosemary

US Customary - Metric

Instructions

1. Combine carrots, sugar, chicken broth, vinegar and salt in a 12-inch (non-stick, if you have one) skillet and bring to a boil over medium-high heat.

2. Cover and reduce heat to medium and maintain a steady simmer. Cook until carrots are almost tender when poked with the tip of a paring knife, about 7-9 minutes (this will depend on the size of the carrot pieces).

3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is almost gone, 2-4 minutes.

4. Add the butter and honey. Continue to cook, stirring frequently, until the carrots are tender, the liquid evaporates, and the carrots are coated with the glaze. Sprinkle 1 teaspoon of fresh thyme leaves or finely chopped fresh rosemary over the carrots and cook for another minute, stirring several times.

5. Taste and season, if needed with more salt. Transfer to a serving bowl or platter. Sprinkle with freshly ground black pepper and the remaining ½ teaspoon fresh rosemary or thyme.

Calories 118kcal

Fat 3g

Saturated fat 2g

Cholesterol 8mg

Sodium 556mg

Potassium 398mg

Carbohydrates 23g

Fiber 3g

Sugar 17g

Protein 1g

Vitamin A 19032%

Vitamin C 10%

Calcium 40%

Iron 1%