These Glazed Carrots are glossy, tender, and gently sweet with a bright hint of citrus. They feel special enough for a holiday table, yet come together quickly on a busy weeknight. I love how they make any plate look cheerful.
Glazed Carrots
Equipment
- 1 Large skillet with lid
- 1 Vegetable peeler (optional)
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring spoons
Ingredients
Glazed Carrots
- 1 lb carrots peeled and sliced 1/4-inch coins or sticks
- 2 tbsp water for simmering
- 2 tbsp unsalted butter
- 2 tbsp honey or maple syrup
- 2 tbsp orange juice fresh if possible
- 0.5 tsp kosher salt divided, plus more to taste
- 0.25 tsp black pepper freshly ground, to taste
Optional
- 0.5 tsp cornstarch mix with 1 tsp water for a slurry
- 1 tsp Dijon mustard for maple-Dijon variation (optional)
- 1 tbsp fresh herbs chopped parsley or thyme, for garnish (optional)
- 1 pinch ground cinnamon optional
- 1 pinch ground nutmeg optional
- 1 pinch smoked paprika optional
Instructions
Glazed Carrots
- Peel and slice carrots into 1/4-inch coins or thin sticks for even cooking. Pat dry so the glaze clings well.
- Add carrots to a skillet with a splash of water and a pinch of salt. Cover and simmer over medium heat until just tender, 5 to 8 minutes. Drain any excess liquid.
- Add butter, honey, and orange juice to the skillet with the carrots. Stir over medium heat until the butter melts and the liquid starts to bubble.
- Cook, stirring often, 3 to 5 minutes until the sauce thickens and coats the carrots. Season with salt and pepper. For a thicker finish, stir in a small cornstarch slurry and simmer 30 seconds.
- Remove from heat. Garnish with fresh herbs if you like, then serve warm while the glaze is shiny and vibrant.
Notes
Nutrition
Why You’ll Love This Glazed Carrots
- Balanced flavor, not too sweet, with buttery warmth and citrus brightness.
- Simple pantry ingredients you likely have on hand.
- Fast cooking time, ready in about 15 to 20 minutes.
- Kid friendly and crowd pleasing, perfect for gatherings.
- Easy to scale for two or a crowd.
Glazed Carrots Ingredients & Substitutions
- Carrots: Use peeled whole carrots cut into coins or sticks. Baby carrots work too, just adjust the cook time.
- Butter: Adds silky richness. Swap with olive oil or a mix of butter and oil.
- Sweetener: Honey is classic. Maple syrup or brown sugar both work beautifully.
- Citrus: A splash of orange juice makes the glaze bright. Lemon juice works if you prefer more tang.
- Salt and Pepper: Essential for balance.
- Optional Flavor Boosts: Pinch of cinnamon, nutmeg, or smoked paprika. Fresh thyme or parsley for garnish.
- Thickener (optional): A tiny cornstarch slurry creates a thicker, glossy glaze if desired.
Step-by-Step Instructions to Make Glazed Carrots
Step 1: Prep the carrots
Peel and slice carrots into 1/4 inch coins or thin sticks for even cooking. Pat dry so the glaze clings well.
Step 2: Simmer to tender-crisp
Add carrots to a skillet with a splash of water and a pinch of salt. Cover and simmer over medium heat until just tender, 5 to 8 minutes. Drain any excess liquid.
Step 3: Build the glaze
Add butter, honey, and orange juice to the skillet with the carrots. Stir over medium heat until the butter melts and the liquid starts to bubble.
Step 4: Reduce to glossy
Cook, stirring often, 3 to 5 minutes until the sauce thickens and coats the carrots. Season with salt and pepper. For a thicker finish, stir in a small cornstarch slurry and simmer 30 seconds.
Step 5: Finish and serve
Remove from heat. Garnish with fresh herbs if you like, then serve warm while the glaze is shiny and vibrant.
Tips for Success
- Cut evenly so the carrots cook at the same pace.
- Do not overcook during the steam step. Stop at tender-crisp to avoid mushy carrots.
- Reduce the glaze until it lightly clings to a spoon. If it looks thin, keep it on the heat another minute.
- Season at the end. A final pinch of salt brightens the sweetness.
- For extra shine, add a small knob of butter right before serving.
Variations of Glazed Carrots
- Maple Dijon: Use maple syrup and whisk in 1 teaspoon Dijon mustard.
- Herb Garden: Finish with chopped parsley, thyme, or dill.
- Warm Spice: Add a pinch of cinnamon and nutmeg, then top with toasted pecans or almonds.
- Citrus Twist: Swap orange for lemon and add lemon zest for zing.
- Savory Smoky: Add a pinch of smoked paprika for subtle depth.
Serving Suggestions: What to Pair with Glazed Carrots
- Roasted chicken or pan-seared salmon.
- Garlic mashed potatoes, herbed rice, or quinoa pilaf.
- Simple green salad with a light vinaigrette.
- Grilled steak or turkey meatloaf for a cozy dinner.
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container up to 4 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water to loosen the glaze, or microwave in short bursts, stirring between.
- Make Ahead: Par-cook the carrots until just tender, cool, then finish the glaze right before serving.
Memories Made Around the Table
These glossy carrots have shown up at so many family dinners for us, from weeknight roasts to special holiday spreads. They always disappear first, and that little citrus sparkle makes them feel extra cheerful.
FAQs
Can I use baby carrots? Yes. Add a couple of extra minutes to the initial simmer if they are large, and reduce once they are tender-crisp.
How do I keep the glaze from burning? Use medium heat, stir often, and add a small splash of water if it reduces too quickly before the carrots are coated.
Can I make them dairy free? Swap the butter for olive oil. The glaze will still turn glossy and flavorful.
How do I double the recipe? Use a larger skillet so the carrots have room to reduce without steaming too much. Cook in two batches if needed.
Final Thoughts
Glazed Carrots bring color, comfort, and a touch of shine to any plate. Keep this simple method handy and you will have a reliable side that makes every meal feel a little more special.