Honey Glazed Carrots
Sliced Carrots cooked simply in a cast iron pan. The prep for this recipe takes just 10 minutes. Start on the stovetop, then finish in the oven for perfectly cooked honey glazed carrots.
- 3 tbsp butter
- 1/2 sweet onion ,diced
- 1/2 cup vegetable or chicken stock
- 29 oz Del Monte Sliced Carrots, well drained ,(I used two 14.5 oz cans)
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 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 1/4 cup honey. Add salt and pepper.
Carefully place the cast iron pan in the preheated 400 degree F oven. Cook for 25 to 30 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 can't or don't use butter you can substitute olive oil for it.
For any adult only dinner I highly recommend substituting the stock with bourbon. Bourbon Glazed Carrots cook the same way and taste amazing.
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
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Calories: 129kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 474mg | Potassium: 148mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6075IU | Vitamin C: 7.9mg | Calcium: 29mg | Iron: 0.9mg