Honey Glazed Carrots (Stovetop Recipe)
Easy honey butter glazed carrots made on the stovetop—tender, lightly sweet, and perfect for Easter dinner, Thanksgiving, or any holiday meal.
Honey Glazed Carrots
My cousin makes these Honey-Butter Glazed Carrots every holiday, and they’re great for when you don’t want to use your oven. The carrots simmer gently on the stovetop with butter, honey, and thyme for about 20 minutes until they’re tender and lightly glazed. They are finished with fresh parsley and lemon zest for a
touch of brightness. If you prefer roasted carrots, be sure to check out my Oven-Roasted Carrot Recipe, where they caramelize in the oven and develop deeper flavor with crispy edges.
Ingredients You’ll Need
You likely already have most of the honey-glazed carrot ingredients in your refrigerator and pantry. Check the recipe card below for the exact measurements.
- Butter provides richness and helps the glaze coat the carrots. Since we’re using salted butter, you won’t need to add much extra salt.
- Carrots: Peel and slice them diagonally. Try to cut them all to a similar size so they cook evenly.
- Extra Virgin Olive Oil adds flavor and fat, preventing the carrots from drying out.
- Kosher Salt and Black Pepper for seasoning
- Thyme: Use fresh or dried thyme. Add it at the beginning so it imparts its earthy flavor as the vegetables cook.
- Honey adds sweetness and forms the glaze. Stir it in the last few minutes so it doesn’t burn.
- Garnish with fresh parsley and lemon zest for a pop of color.
How to Make Honey Glazed Carrots
First, cook the carrots gently in butter and oil on the stove, then make the honey glaze toward the end. See the recipe card at the bottom for printable directions.
- Add all the ingredients: Melt the butter in a large skillet or pot over medium heat. Then, add the carrots, oil, salt, pepper, and thyme.
- Cook the carrots, covered, over medium heat for 18 to 20 minutes. If they’re browning too much and are still hard, reduce the heat to medium- low. Once you can easily pierce them with a fork, they’re ready.
- Make the honey glaze: Stir in the honey and cook for a few minutes until it thickens.
- Garnish with parsley and lemon zest.
Carrot Variations to Try
- Dairy-free: Substitute butter with a plant-based alternative or increase the amount of olive oil.
- No time to slice carrots? Whole carrots are my first choice, but baby carrots will work in a pinch.
- Roasted with Fresh Herbs: Make these Roasted Carrots with Fresh Thyme
- Heirloom Carrots: Make these Roasted Carrots with Feta and Truffle
- Vegan: Use the dairy-free substitutions above for butter and maple syrup instead of honey.
- Citrus: Replace the lemon with an orange.
Make-Ahead and Storage Tips
- Do the prep early: Peel and slice the carrots up to 2 days ahead. Refrigerate them in an airtight container with a wet paper towel on top to keep them from drying out.
- Feeding fewer people? You can halve the recipe and use just 1 pound of carrots.
- Make ahead: Start cooking the vegetables before your guests arrive, and leave them on medium-low heat. Just remember to set a timer so you don’t forget about them! If they’re done before you’re ready to serve dinner, remove from the heat and let them sit with the lid on for up to 30 minutes.
- Store leftovers in the fridge for up to 4 days.
- Reheat the carrots in the microwave or on the stove over medium-low heat until they are warm.
What to Serve with Honey Glazed Carrots
These healthy honey glazed carrots would be delicious for any holiday or family dinner.
More Carrot Recipes You’ll Love
For more side dish ideas, check out these five healthy carrot recipes to inspire your next meal!
Yield: servings
Serving Size: 3 /4 cup
Make sure the carrot pieces are of even thickness so they cook evenly.
Melt the butter in a large deep skillet with a fitted lid or medium pot over medium heat. Add the carrots, olive oil, salt, pepper, and thyme and toss to coat.
Cover and cook over medium to medium-low heat for 18 to 20 minutes, stirring occasionally, until the carrots are tender when pierced with a fork.
Stir in the honey and cook uncovered for 2 to 3 minutes, tossing until the carrots are lightly glazed.
Remove from heat and stir in the parsley and lemon zest. Serve warm.
Last Step:
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Serving: 3 /4 cup, Calories: 138.5 kcal, Carbohydrates: 20.5 g, Protein: 1.5 g, Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 10 mg, Sodium: 159 mg, Fiber: 4.5 g, Sugar: 13 g
