These Honey Glazed Carrots with fresh rosemary don’t take long to make and they’re so delicious, they disappear like candy! That’s a warning to make plenty!
I’ve been making versions of these honey glazed carrots for almost as long as I can remember. I believe 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. I’m going to serve these for our Thanksgiving feast this year and I thought you might like to too.
I love this 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 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 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 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 rosemary. (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 these Honey Glazed Carrots?
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). Honestly, they all work well in this recipe. The only type I wouldn’t use would be old carrots that are past their prime. So just look for the prettiest and freshest carrots you can find/afford. They will be delicious in this recipe!
Café Tips for making these Honey Glazed Carrots
- The carrots for this recipe can be peeled and 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 up to 1 hour ahead of time. Leave the cover off when cooling, so the carrots don’t cook too much. Finish up with 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 other’s results and ideas for variations.
These Rosemary Honey Glazed Carrots with fresh rosemary don't take long to make and they're so delicious, they disappear like candy! That's a warning to make plenty!
- 1 pound carrots peeled and cut in diagonal slices about 1/2 to 3/4-inch thick
- 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 rosemary
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.
Cover and reduce heat to medium and maintain a steady simmer. Cook until carrots are almost tender when poked with tip of paring knife, about 7-8 minutes (this will depend on the size pieces of the carrot pieces).
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is almost gone, 2-4 minutes.
Add the butter and honey. Continue to cook, stirring frequently until carrots are tender, the liquid has evaporated and the carrots are coated with the glaze. Sprinkle 1 teaspoon of the fresh rosemary over the carrots and cook for another minute, stirring several times.
Taste and season, if needed with more salt. Transfer to a serving bowl or platter. Sprinkle with freshly ground black pepper and remaining 1/2 teaspoon fresh rosemary.
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