Healthy Food

Honey Glazed Carrots (Fast & Easy Side!)

October 29, 2025
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These honey glazed carrots are tender, glossy, and perfectly caramelized. A quick stovetop side dish with the perfect balance of sweet and savory.

Honey Glazed Carrots (Fast & Easy Side!)

In my opinion, carrots are the perfect side dish to pair with just about any meal. Often I make my perfect sautéed carrots, but I wanted to create a fun twist. When the sweet aroma of caramelized honey filled my kitchen, and I knew I’d found something special.

I’ve tested this recipe several times and found that stovetop method creates tender carrots with crisp edges, all coated in that luscious caramelized glaze. The best part: while roasted carrots take up to 45 minutes, this skillet method takes only 15 minutes!

Why You’ll Love This Recipe

  • Quick method: It’s ready in 15 minutes, perfect for busy weeknight dinners
  • Perfectly caramelized: Butter, brown sugar, and honey create a glossy glaze
  • Simple ingredients: Made with everyday pantry staples
  • Crowd-pleasing: Perfect balance of sweet and savory that everyone loves

Ingredients Needed

All you need is a handful of ingredients to transform regular old carrot sticks into sweet, buttery coins. Here’s what you’ll need to make these honey glazed carrots:

  • Large carrots: I’m not a big fan of baby carrots, those little sticks that are engineered to taste sweeter. Large carrots have a much better flavor! Use a bunch of long, slender carrots if you can find them.
  • Butter: Butter brings a rich flavor. For dairy-free, you can substitute olive oil or vegan butter.
  • Brown sugar: I’ve found that brown sugar helps to get the perfect caramelization and a thicker glaze.
  • Honey: You can also substitute pure maple syrup for the honey, if you like!
Honey glazed carrots

How to Make Honey Glazed Carrots

Stovetop Method (My Favorite)

In my recipe testing, I found the best way to make honey glazed carrots is sauteed on the stovetop — it’s delicious, simple, and takes less than half the time of roasting. Here’s how (or jump to the recipe below):

  • Prep the carrots: Peel and slice them diagonally into 1/4-inch rounds. Cutting on the bias creates oval shapes that look nice and have more surface area for the glaze.
  • Start with covered cooking: Melt the butter in a large skillet over medium heat. Add the carrots in a single layer, cover, and cook for 4 minutes without stirring. This steams them tender while developing a light golden bottom.
  • Add the glaze: Remove the lid and stir. Add the kosher salt, brown sugar, and honey. Continue cooking uncovered for 3 to 4 minutes, stirring occasionally, until the sauce is bubbly, caramel-colored, and the carrots are tender-crisp with glossy edges. Serve immediately.

Roasted Version (Optional)

If you’re cooking for a crowd, it’s actually easier to roast if you’re making larger quantities. Preheat oven to 425°F. Toss the sliced carrots with melted butter on a sheet pan or baking sheet and roast for 20 minutes. Drizzle with honey, sprinkle with brown sugar, toss, and roast another 5 to 10 minutes until caramelized.

Carrots

Tips for Success

Here are a few other things to keep in mind when making this honey glazed carrots recipe:

  • Slice carrots evenly: Cut your carrot slices to a uniform 1/4-inch thickness so that they cook evenly.
  • Don’t skip the covered step: Those first 4 minutes covered are crucial: this steams the carrots just enough to get them tender without losing their structure.
  • If the glaze thickens too much: Add a small pat of butter and stir over low heat until it loosens up.
  • Don’t overcrowd the pan: Make sure your carrot slices can lay in a relatively single layer so they get a nice caramelization.
  • Salt to taste: Always taste before serving! Add a hint of salt if it needs it salt.

Serving Ideas

These honey glazed carrots work for everything from weeknight dinners to holiday gatherings.

For more inspiration, check out my Best Sautéed Carrots or complete Carrot Recipes guide.

Glazed carrots

Storage and Reheating

You can store these honey glazed carrots refrigerated for up to 3 days. Keep in mind that the butter will become solid in the refrigerator: this is expected!

Simply reheat them in a skillet for a minute or two until warm, refreshing with a little more butter if needed.

I don’t recommend freezing these: the texture becomes mushy when thawed.

Dietary Notes

This honey glazed carrots recipe is vegetarian, gluten-free, plant-based and dairy free. For vegan, use maple syrup.

Frequently Asked Questions

Can I use baby carrots instead of whole carrots?

You can, but I don’t recommend it. Baby carrots are machine-cut regular carrots that tend to have less flavor and a woodier texture. If that’s all you have, watch the cook time carefully since they may become tender faster than sliced large carrots.

Why aren’t my roasted carrots getting soft?

Common issues: oven temperature too low (preheat to 425°F), carrots cut too thick (aim for 1/4-inch), or not roasting long enough (30 to 40 minutes total). Overcrowding the sheet pan can also cause steaming instead of roasting. See Roasted Carrots.

Can I make honey-glazed carrots ahead of time, and do they reheat well?

Prep the carrots (peel and slice) up to 24 hours ahead and store in water in the refrigerator. Cook right before serving for best texture. To reheat leftovers, use a skillet over medium heat for 1-2 minutes.

Is this recipe safe for a low-potassium or low-protein diet?

Carrots are high in potassium (about 230mg per medium carrot), so check with your healthcare provider about serving sizes for a low-potassium diet. For low-protein diets, carrots are naturally low in protein. Always consult your doctor or dietitian about specific dietary needs.

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Honey Glazed Carrots

Honey glazed carrots

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These honey-glazed carrots are tender, glossy, and perfectly caramelized. A quick stovetop side dish with the perfect balance of sweet and savory.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 8 medium carrots (1 pound)*
  • 2 tablespoons butter (or olive oil for dairy free)
  • ¼ teaspoon kosher salt, plus more to taste
  • ½ tablespoon brown sugar
  • 2 tablespoons honey

Instructions

  1. Peel the carrots and slice them diagonally into 1/4-inch rounds (on the bias).
  2. Heat the butter in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
  3. Remove the lid, stir, and add the ¼ teaspoon kosher salt, brown sugar and honey. Continue to saute uncovered 3 to 4 minutes until the sauce is bubbly and caramel in color and the carrots are crisp tender, stirring occasionally. Remove from the heat and add about ⅛ teaspoon kosher salt (to taste). Serve immediately.

Notes

*For a crowd: Double the recipe (2 pounds carrots, serves 8) using boiled carrots: Boil sliced carrots 4-5 minutes until crisp-tender, drain thoroughly. Melt double the butter, brown sugar, and honey in the pot, add carrots, toss, and remove from heat.

Substitutions: Use maple syrup instead of honey for vegan. Use olive oil or vegan butter for dairy-free.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.

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