Brown Sugar and Honey Glazed Carrots

5 from 1 vote

Quick and easy stovetop carrots cooked in butter and glazed with brown sugar and honey for a delicious, oven-free holiday side dish.

Prep Time2

Cook Time13

Total Time15

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 243kcal

Author: Jessica

Peel the carrots and slice them into evenly sized rounds, about ¼ inch thick.
In a large skillet over medium heat, add the extra virgin olive oil and butter. Heat until the butter is melted, then add the carrots to the skillet, spreading them out into a relatively single layer. Cook for about 10 minutes, tossing or stirring regularly, until they are softened.
If the carrots are taking too long to soften, which can happen if the rounds are too thick, loosely cover the pan with a piece of aluminum foil to trap a tiny bit of the steam and speed things up.
Reduce the heat to medium-low and add the brown sugar, honey, minced garlic, thyme, cayenne, ginger, cinnamon, salt, and pepper. Stir to coat the carrots and bring to a simmer. Cook for 2-3 minutes, stirring often, until the glaze reduces slightly, thickens, and coats the carrots. Transfer the carrots to a serving dish and serve immediately.

Carrots: Whole carrots or parsnips (or both) cut into rounds, or baby carrots cut in half lengthwise, can be used.
Spices: The spices can be easily changed to suit any meal, try using pumpkin pie spice or Cajun spice for a different flavor.
Optional Add-Ins: Try adding caramelized onions or chopped nuts like pecans, walnuts, or sliced almonds.

Add the brown sugar and honey at the end. Brown sugar and honey burn easily, and adding them too early is the biggest reason they burn.
Store leftovers in an airtight container in the fridge for up to 3 days.