Simple Glazed Carrots

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There’s something about simple glazed carrots that are delicious and appealing. Something about that sweet flavor and beautiful orange color that makes them so enjoyable. My kids love carrots and have no problem eating them over and over again. The late fall or early spring are favorite times to go the garden and pluck a fresh carrot directly from the rich earth. Then, they take it to the house to do a quick wash down before enjoying a crispy bite from the fresh root, top and all.

Simple Glazed Carrots

Equipment
large sauté pan with lid

Shopping List
unsalted butter
carrots
honey

Simple Glazed Carrots

Instructions:
Melt the butter in large sauté pan over high heat. Then reduce the heat to medium and stir in the carrot pieces. Drizzle the honey over them and sprinkle with salt and pepper. Add enough water to come about 1/3 of the way up the sides of the carrots and cover the bottom of the pan.

Reduce the heat to low, cover with a lid and simmer the carrots until almost all of the liquid has evaporated and the carrots are barely tender when a knife is inserted, 10 minutes.

Remove the lid to allow any remaining liquid to evaporate. Cook the carrots, turning regularly to brown well on all sides. Add just enough water, about 1 tablespoon, to the carrots to release the flavor from the bottom of the pan. Turn the carrots to cover with the glaze. Season with salt and pepper to taste.

Simple Glazed Carrots

Prep Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: carrots, honey glaze
Servings: 4

Equipment

  • large sauté pan with lid

Ingredients

  • 1 tbsp unsalted butter
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1 tsp honey

Instructions

  • Melt the butter in large sauté pan over high heat. Then reduce the heat to medium and stir in the carrot pieces. Drizzle the honey over them and sprinkle with salt and pepper. Add enough water to come about 1/3 of the way up the sides of the carrots and cover the bottom of the pan.
  • Reduce the heat to low, cover with a lid and simmer the carrots until almost all of the liquid has evaporated and the carrots are barely tender when a knife is inserted, 10 minutes.
  • Remove the lid to allow any remaining liquid to evaporate. Cook the carrots, turning regularly to brown well on all sides. Add just enough water, about 1 tablespoon, to the carrots to release the flavor from the bottom of the pan. Turn the carrots to cover with the glaze. Season with salt and pepper to taste.

Serve simple glazed carrots with smoked pork shoulder in dry rub. It makes a fantastic meal.

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