American · Side · Easy
Glazed Carrots
Tender carrots lacquered in a buttery honey glaze with a whisper of ginger. Simple, shiny, and quietly irresistible.
The whole recipe in 60 seconds
Glazed Carrots, in 5 ideas
- Simmer first, glaze second. The carrots must be tender before the sugar starts to work.
- Cut the carrots on a diagonal for more surface area and a prettier plate.
- Ginger keeps the honey sweetness from tasting one note and flat.
- Watch the glaze at the end. It goes from glossy to scorched in under a minute.
- Orange juice adds a gentle citrus lift that suits a rich holiday plate.
What you need
Ingredients
- 2 lb carrots, peeled and cut into coins or sticks
- 3 tbsp unsalted butter
- 3 tbsp honey
- 1/4 cup water or orange juice
- 1 tsp fresh ginger, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
How to make it
Directions
- Put the carrots in a large skillet with the water or orange juice and a pinch of the salt. Cover and simmer 6 to 8 minutes until just tender.
- Uncover and let any remaining liquid cook off for 1 minute.
- Add the butter, honey, and ginger. Stir to coat every piece.
- Cook over medium heat for 5 to 7 minutes, stirring often, until the glaze thickens and clings to the carrots in a shiny coat.
- Season with the remaining salt and the pepper. Taste and adjust the sweetness.
- Tip into a warm serving dish, spoon the extra glaze over the top, and scatter with parsley.
Glaze the carrots up to an hour ahead and keep them covered in the warm skillet. A final 2 minute reheat with a splash of water brings the shine right back.