Honey-Glazed (Stovetop) Carrots

5 from 1 vote

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!

Prep Time20

Cook Time15

Course: Side Dish

Cuisine: American

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

Servings:

Calories: 118kcal

Author: Chris Scheuer

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

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 the tip of a paring knife, about 7-9 minutes (this will depend on the size 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 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.
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.

Nutrition