These tender Brown Sugar Honey Glazed Carrots are sweetened with butter, brown sugar, and honey to form the most delicious and irresistible glaze. Easy to make for the perfect addition to any Easter, holiday, or weeknight meal.

Sweet Tender Glazed Carrots

This Brown Sugar Honey Glazed Carrots recipe is a staple side dish in all of our holiday meals, especially Easter, Thanksgiving, and Christmas. The taste is so delicious that they complement any main dish easily. Plus the combination of butter, brown sugar, and honey forms this amazingly sweet glaze that almost tastes like you’re eating dessert. It’s fantastic and even our picky eaters enjoy this recipe!

Ingredients

• Baby Carrots– This recipe is so simple since it uses peeled baby carrots. Regular carrots could be used as a substitute instead of baby carrots. If using regular carrots, wash, peel, and cut them into 1-inch size pieces. Cook times may need to be adjusted to be sure the carrots do not cook too fast and become too soft.
• Brown Sugar– I tend to stick with light brown sugar but for a deeper molasses flavor, use dark brown sugar.
• Honey– Just a little drizzle of honey sets this recipe apart from the others. It makes the best glaze!
• Butter– This is the base that helps form the glaze and gives it a delicious flavor. You can substitute it with margarine if you prefer.
• Ground Cinnamon– I love how this adds some warm flavors to the carrots.
• Salt– A pinch of salt helps to balance out the sweetness from the glaze.
• Water

How to Make Brown Sugar Honey Carrots

1. Boil– Bring water to a boil in a medium-sized saucepan. Add the carrots and boil for about 5 minutes. Carrots should start to soften but still have a bit of crunch to them. Drain the water and return the carrots to the pan.
2. Make the glaze– Add butter, brown sugar, honey, cinnamon, and salt to the saucepan. Cook on medium-low heat for about 5-7 minutes. The carrots should be mostly soft with just a slight crunch to them. The sauce will also turn more into a glaze. If you want a thicker glaze, add 1-2 tsp cornstarch to the glaze and cook for about 3 minutes.
3. Enjoy!

Variation Options

There are a few different ways to switch up this side dish. A few ideas are:

• Margarine can be used in place of butter with similar results.
• Want some extra spice? Try using pumpkin pie spice instead of cinnamon for enhanced seasonal flavors.
• These sweet carrots taste really good with a cup of raisins. Just add them after you have drained the carrots and are making the glaze.

Storage Options

To store: Store covered in an air-tight container in the refrigerator for up to 3 days.

More Side Dish Recipes

Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!