These Honey Glazed Carrots are an incredibly quick and easy side dish recipe. It's packed with flavour and the carrots are tender and sweet!
If you follow my blog regularly you know I love carrots. They are by far my favourite vegetable. I could eat them non-stop every single day, all day long. That's how much I love them.
With Easter fast approaching I'm planning my holiday menu now. One thing that is always on the menu for Easter, and ALL other holidays is carrots. Usually multiple recipes.
Cooking Easter dinner is a pure joy, but with age comes wisdom. I pick my battles when it comes to time management for holiday dinners.
For some recipes, using canned vegetables is the perfect solution. This is one of those recipes!
After more than 30 years of cooking Easter and other holiday dinners I've learned a thing or two. Control the things you can, let go of the things you can't. That's solid advice right there.
I've also learned to be careful where you seat people, control the alcohol before dinner begins, and always make sure you have back up dishes in case extra people show up.
Another tip is to put your Easter outfit on your bed in the morning. You'll end up serving dinner in jammies but it's nice to know you at least tried to dress up. Plus jammies rule!
- Butter - You can use salted or unsalted butter for this recipe. If you prefer oil olive, that can be used in place of the butter.
- Onion - I'm a big fan of sweet onions but feel free to substitute white or yellow onions if you prefer.
- Stock or Broth - Either vegetable broth or chicken broth can be used in this recipe.
- Honey - You will see in the recipe card that honey is listed twice. You are going to add the larger portion of honey prior to cooking. Then, add the smaller portion after cooking the carrots. Honey works so well as a glaze for carrots.
- Spices and Fresh Herbs - This recipe calls for salt, pepper and parsley. I kept the spice list simple because I really wanted the flavour of the carrots and honey to shine.
How to Make Honey Glazed Carrots:
- Preheat oven to 400 degrees F.
- Melt the butter in a cast iron skillet over medium-high heat. Toss onions in pan and cook for about 5 minutes.
- Add the stock or broth to the pan and cook for about 3 minutes.
- Drain the cans of carrots then add them to the pan and stir. Then add the first portion of honey, plus the salt and pepper. Stir again.
- Place the pan in the preheated oven and cook for about 15 minutes, stirring halfway through the cooking time.
- Remove the pan from the oven and drizzle 1 tablespoon honey over top of the carrots. Stir well.
- Transfer the carrots to a serving dish and garnish with parsley.
How to Store Leftover Carrots:
Yes, you can store leftovers in the fridge! Store leftover carrots in the refrigerator in an airtight container for about 3 to 5 days.
You can freeze the leftover carrots as well. Store them in an airtight container in the freezer for up to 6 months.
Transfer leftovers to a skillet, add about ¼ cup broth or water to the pan and cook over medium heat for about 5 minutes, or until carrots are warmed through.
Preheat oven to 350 degrees F. Transfer carrots to an oven-safe skillet or baking dish, and add about ¼ cup broth or water, stir. Place in the oven and bake for about 10 to 12 minutes, or until the carrots are warmed through.
Transfer carrots to a microwave safe dish, add about ¼ cup water or broth and stir. Place in the microwave and cook for about 1 to 2 minutes, checking every 30 seconds after the first minute.
Craving more Easter Recipes? Check these out:
- Sirloin Roast
- Smashed Potatoes with Onions and Garlic
- Chocolate Hot Cross Buns
- Balsamic Roasted Baby Carrots
- Slow Cooker Garlic Mashed Potatoes
- Creme Egg Brownies
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Honey Glazed Carrots
- 3 tablespoons butter
- ½ medium sweet onion diced
- ½ cup vegetable or chicken stock
- 29 ounces canned sliced carrots, well drained I used two 14.5 oz cans
- ¼ cup honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon honey
- 1 pinch dried or fresh parsley
- Preheat oven to 400 degrees F.
- Melt butter in cast iron pan over medium-high heat. Toss the onions in the pan and cook for about 5 minutes, stirring occasionally. The onions should be translucent after about 5 minutes.
- Add the stock to the pan, cook over medium-heat for about 3 minutes. Toss the carrots in the pan, stir, then drizzle with ¼ cup honey. Add salt and pepper.
- Carefully place the cast iron pan in the preheated 400 degree F oven. Cook for 15 to 20 minutes.
- Drizzle another tablespoon of honey over top of the carrots, then stir.
- Transfer to a large serving bowl. Add garnish.
- Serve with a big old carrot loving smile!
If you're looking for more Holiday or Easter recipes be sure to peruse my recipe index. There's lots of recipe inspiration in there. If you can't find what you're looking for you can use the handy dandy search tool on the blog.
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Check back this week for lots of new recipes! If you ever have any questions or concerns feel free to email me.
Adriana Lopez Martn
This is one of my favorite side dishes
Citra Kale @Citra's Home Diary
I love all vegetables especially carrot. this recipe gives me another idea to cook with carrots.
My kids love carrots! This recipe would be perfect for them!
My kids do too. They sure are kid-friendly, for the most part. Very few kids seem to dislike them. Hope you love these.
I love this classic recipe!
Thanks so much. I love carrots way too much. We eat them constantly.
Lauren Gaskill | Making Life Sweet
Could this recipe and your photos be any more perfect? I don't think so! Pinned, shared and making soon!
Awe, thanks so much Lauren. That's so nice of you. I appreciate it.
Ashley - Baker by Nature
I have to try these! Maybe for Easter 🙂
Hope you love them.
This recipe is amazing! It was delicious & all my guests LOVED it!!
These sound wonderful! Could you make these and let cool and put in individual containers and freeze? I use to can glazed carrots and was just wondering if you could make this recipe and freeze.
Thanks for asking Sherry. I've actually frozen them before and it worked really well. I always freeze a few small containers for nights when I'm too busy to cook. I highly recommend roasting them in the oven to reheat as opposed to microwaving them. They don't quite as good when microwaved. If you have to microwave them add a tiny bit of oil or water to the container first. Keeps them from being rubbery in my humble opinion. Another great way to reheat them in a cast iron pan. Add a tiny bit of olive oil and move them around till they're warm. SO good. Sorry, I'm a carrot fanatic.
These are the only cooked carrots my kids will eat! I am making them again for Easter!
That is awesome to hear!
I love that this is so quick and easy to make!
Thanks so much!
The best side dish for easter in my honest opinion.
Aw, thank you so much.