11 Honey Glazed Carrots: A Collection of Sweet and Savory Traditions

The humble carrot is often the unsung hero of the dinner table, but when paired with the natural sweetness of honey, it transforms into a star side dish. This collection features 11 distinctive variations of honey glazed carrots, ranging from the quintessential stovetop classic to roasted delights infused with herbs, spices, and citruses. Whether you are preparing a festive holiday feast or a simple weeknight dinner, these traditional recipes offer a perfect balance of earthy flavor and glossy, sweet perfection.

Recipe No. 1

The Quintessential Stovetop Honey Glazed Carrots

Featured: The Quintessential Stovetop Honey Glazed Carrots prepared in the traditional manner

This is the foundational recipe that every home cook should master. Using a technique of simmering the carrots until tender before reducing the liquid into a glossy syrup, this method ensures the vegetable retains its bright orange hue and natural snap.

Required Ingredients

• 1 pound fresh carrots, peeled and sliced into coins or sticks
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1/2 cup water
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, chopped

The Method

1

1. Begin by prepping your carrots. Peel them and slice them on the bias into uniform pieces approximately 1/4 inch thick to ensure even cooking.

2

2. Place the carrots in a large skillet or sauté pan. Add the water, butter, honey, and salt directly into the pan with the carrots.

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3. Turn the heat to medium-high and bring the liquid to a rolling boil. Once boiling, cover the pan with a lid and reduce the heat to medium-low. Let the carrots simmer for about 5 to 7 minutes, or until they are just tender when pierced with a fork.

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4. Remove the lid and increase the heat back to medium-high. Cook, tossing frequently, as the water evaporates. Watch closely as the remaining butter and honey mixture begins to bubble and thicken into a glaze.

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5. Continue to toss the carrots in the glaze for 1 to 2 minutes until they are thoroughly coated and shiny. Remove from heat immediately to prevent burning, garnish with fresh parsley, and serve hot.

Recipe No. 2

Roasted Honey Garlic Carrots

Featured: Roasted Honey Garlic Carrots prepared in the traditional manner

Roasting carrots intensifies their natural sugars, and when paired with honey and savory garlic, the result is a deeply flavorful side dish with caramelized edges.

Required Ingredients

• 1.5 pounds carrots, peeled and kept whole (or halved lengthwise if thick)
• 3 tablespoons olive oil
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme sprigs for garnish

The Method

1

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

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2. In a small mixing bowl, whisk together the olive oil, honey, minced garlic, salt, and black pepper until the mixture is well emulsified.

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3. Arrange the peeled carrots in a single layer on the prepared baking sheet. Pour the honey-garlic mixture over the carrots and use your hands or tongs to toss them, ensuring every carrot is generously coated.

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4. Roast in the preheated oven for 20 to 25 minutes. Halfway through the cooking time, remove the pan and give the carrots a good stir or flip to ensure even browning.

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5. Continue roasting until the carrots are tender and the edges are starting to turn golden brown and caramelized. Transfer to a serving platter and garnish with fresh thyme sprigs.

Recipe No. 3

Cinnamon Spiced Honey Carrots

Featured: Cinnamon Spiced Honey Carrots prepared in the traditional manner

A holiday favorite, this recipe introduces warm spices like cinnamon and nutmeg, making it an ideal accompaniment for Thanksgiving turkey or Christmas ham.

Required Ingredients

• 1 pound carrots, sliced diagonally
• 2 tablespoons butter
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt

The Method

1

1. Place the sliced carrots in a saucepan and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 6 to 8 minutes until the carrots are tender-crisp. Drain the water thoroughly.

2

2. In the same saucepan over low heat, melt the butter. Stir in the honey, ground cinnamon, nutmeg, and salt until the spices are fragrant and well combined with the liquids.

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3. Return the drained carrots to the saucepan. Increase the heat to medium and toss the carrots gently in the spiced glaze.

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4. Cook for another 2 to 3 minutes, stirring constantly, until the glaze thickens slightly and coats the carrots beautifully. Serve immediately while warm.

Recipe No. 4

Honey Balsamic Glazed Carrots

Featured: Honey Balsamic Glazed Carrots prepared in the traditional manner

For those who prefer a balance of sweet and tangy, the addition of balsamic vinegar cuts through the richness of the honey, adding a sophisticated depth of flavor.

Required Ingredients

• 1 pound carrots, halved lengthwise
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• Fresh cracked black pepper

The Method

1

1. Preheat your oven to 400°F (200°C). Prepare a rimmed baking sheet by lightly greasing it or lining it with parchment paper.

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2. In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and plenty of cracked black pepper.

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3. Place the carrots on the baking sheet and drizzle the balsamic mixture over them. Toss well to coat.

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4. Roast for 25 to 30 minutes. The high sugar content in both the honey and balsamic vinegar means these can burn quickly, so check them around the 20-minute mark and toss them again.

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5. Remove from the oven when the carrots are tender and the glaze has reduced to a sticky, dark consistency. Serve hot.

Recipe No. 5

Zesty Orange and Honey Carrots

Featured: Zesty Orange and Honey Carrots prepared in the traditional manner

Citrus is a natural companion to carrots. This recipe uses both orange juice and zest to create a bright, refreshing glaze that lightens up the dish.

Required Ingredients

• 1 pound carrots, sliced into rounds
• 1/2 cup fresh orange juice
• 1 teaspoon fresh orange zest
• 2 tablespoons honey
• 1 tablespoon butter
• Pinch of salt

The Method

1

1. Combine the sliced carrots, fresh orange juice, honey, butter, and salt in a large skillet.

2

2. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pan and reduce the heat to low, allowing it to simmer for roughly 5 minutes.

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3. Remove the lid. At this point, the carrots should be nearly cooked through. Increase the heat to medium-high to boil off the excess liquid.

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4. Cook, stirring occasionally, until the orange juice and honey reduce down to a thick syrup. This usually takes about 5 minutes.

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5. Once the liquid has evaporated and the carrots are glazed, remove from heat and stir in the fresh orange zest for a burst of aromatic citrus flavor before serving.

Recipe No. 6

Brown Butter Honey Carrots

Featured: Brown Butter Honey Carrots prepared in the traditional manner

By browning the butter first, you add a nutty, toasted flavor profile that elevates the simple honey sweetness into something truly gourmet.

Required Ingredients

• 1 pound carrots, peeled and sliced
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 teaspoon fresh sage, chopped

The Method

1

1. Steam or boil the carrots separately until they are fork-tender, then drain and set aside.

2

2. In a light-colored skillet (so you can see the color change), melt the butter over medium heat. Continue cooking, swirling the pan occasionally.

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3. Watch the butter closely. It will foam, then the foam will subside, and the milk solids at the bottom will turn golden brown and smell nutty. This takes about 3 to 5 minutes.

4

4. Immediately remove the pan from the heat to stop the browning process. Stir in the honey and salt.

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5. Add the cooked carrots to the skillet and toss to coat in the brown butter honey sauce. Return to low heat for just a minute to warm everything through, sprinkle with chopped sage, and serve.

Recipe No. 7

Honey Ginger Glazed Carrots

Featured: Honey Ginger Glazed Carrots prepared in the traditional manner

Inspired by Asian flavors, this variation uses fresh ginger to provide a spicy, aromatic kick that contrasts beautifully with the sweet honey.

Required Ingredients

• 1 pound carrots, cut into matchsticks
• 1 tablespoon vegetable oil
• 1 teaspoon fresh ginger, grated
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1 teaspoon sesame seeds (optional)

The Method

1

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.

2

2. Add the carrots and stir-fry for 4 to 5 minutes until they begin to soften and develop a slight char on the edges.

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3. Add the grated ginger and cook for another 30 seconds until fragrant, being careful not to burn the ginger.

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4. Lower the heat to medium and stir in the honey and soy sauce. Toss the carrots constantly as the sauce bubbles and thickens, coating the vegetables.

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5. Continue cooking for 2 minutes until the carrots are tender but still retain a bit of crunch. Sprinkle with sesame seeds and serve immediately.

Recipe No. 8

Old Fashioned Honey Mustard Carrots

Featured: Old Fashioned Honey Mustard Carrots prepared in the traditional manner

A classic combination, the tang of grainy mustard adds complexity and cuts the sweetness, creating a savory side dish suitable for pork or chicken.

Required Ingredients

• 1 pound carrots, cut into thick sticks
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon whole grain mustard
• 1 teaspoon smooth Dijon mustard
• 1 tablespoon fresh chives, chopped

The Method

1

1. Place the carrots in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes until tender. Drain well.

2

2. While the carrots are draining, use the same warm pot to melt the butter over low heat.

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3. Whisk the honey, whole grain mustard, and Dijon mustard into the melted butter until a smooth sauce forms.

4

4. Add the drained carrots back into the pot with the sauce. Gently toss to combine over low heat for 1 to 2 minutes so the flavors meld.

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5. Transfer to a serving bowl and garnish generously with chopped fresh chives.

Recipe No. 9

Slow Cooker Honey Glazed Carrots

Featured: Slow Cooker Honey Glazed Carrots prepared in the traditional manner

Perfect for busy holidays when stove space is limited, this method allows the carrots to slow-cook in the glaze, absorbing every bit of flavor.

Required Ingredients

• 2 pounds carrots, peeled and sliced into rounds
• 1/4 cup honey
• 2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

The Method

1

1. Place the sliced carrots into the basin of a slow cooker (Crock-Pot).

2

2. In a small bowl, mix together the melted butter, honey, cinnamon, and salt.

3

3. Pour the mixture over the carrots and toss well to ensure they are evenly coated.

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4. Cover and cook on High for 3 to 4 hours, or on Low for 6 to 7 hours. The cooking time depends on how thick you sliced the carrots; test for tenderness occasionally.

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5. Once tender, give them a final stir to coat them in the juices that have gathered at the bottom, transfer to a serving dish, and serve.

Recipe No. 10

Spicy Honey Cayenne Carrots

Featured: Spicy Honey Cayenne Carrots prepared in the traditional manner

For those who enjoy a bit of heat, a pinch of cayenne pepper transforms the traditional honey glaze into a sweet and spicy adventure.

Required Ingredients

• 1 pound carrots, peeled and sliced on the bias
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/4 to 1/2 teaspoon cayenne pepper (to taste)
• 1/2 teaspoon garlic powder
• Salt to taste

The Method

1

1. Preheat your oven to 400°F (200°C).

2

2. In a large bowl, combine the carrots, olive oil, honey, cayenne pepper, garlic powder, and salt. Toss vigorously until the carrots are well coated.

3

3. Spread the carrots out on a baking sheet in a single layer. Try not to crowd the pan to ensure they roast rather than steam.

4

4. Roast for 20 to 25 minutes, tossing halfway through cooking.

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5. Remove from the oven when the carrots are tender and the spicy honey glaze has caramelized on the edges. Taste and add a pinch more salt if needed before serving.

Recipe No. 11

Lemon and Dill Honey Carrots

Featured: Lemon and Dill Honey Carrots prepared in the traditional manner

Light, herbal, and fresh, this variation is particularly well-suited for spring dinners or Easter gatherings.

Required Ingredients

• 1 pound baby carrots (or large carrots cut small)
• 2 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper

The Method

1

1. Place the carrots in a skillet and add enough water to just cover the bottom of the pan (about 1/2 inch). Bring to a simmer over medium heat.

2

2. Cover and cook for 5 to 7 minutes until the carrots begin to soften.

3

3. Remove the lid and let the remaining water evaporate. Stir in the butter, honey, and lemon juice.

4

4. Cook over medium heat, stirring frequently, until the sauce thickens and glazes the carrots beautifully (about 3 to 5 minutes).

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5. Remove from the heat and immediately stir in the fresh chopped dill. Season with salt and pepper to taste and serve.