Eat Your Veggies: Honey Glazed Carrots

Finished Glazed Baby Carrots

Carrots are a veggie that DanGr and I can generally agree on (to his credit, his palate is expanding in leaps and bounds). It is also one of the few veggies his much more pickier dad will eat.  Generally, we eat carrots steamed with no other accompaniments. I’ll even go for raw — either way, they already have a natural hint of sweetness to them. We’ll often use this recipe for special occasions or for potluck dinners, like the one we went to Friday night.

Honey Glazed Carrots

from Sunny Anderson @


  • salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper (Hapa note: season to taste)
  • 1/4 cup chopped flat-leaf parsley

Instructions and (more or less) step-by-step shots after the jump…
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes.

Baby Carrots Steaming

While it take longer, we generally just steam the carrots instead. Supposedly, this retains nutrients, but I think it also retains its natural sweetness that way.

Drain the carrots and add back to pan with butter, honey and lemon juice.

That's A Baby Carrot?

I like to have the glaze ingredients mingle a little first before I add the carrots back in.

Butter, Honey, and Lemon Juice in the Pot...

The glaze is coming together…

Glaze Coming Together...

…and in go the carrots!

Glazing the Steamed Baby Carrots...

Cook until a glaze coats the carrots, 5 minutes.

That's A Big Baby Carrot...
Why, that’s one huge baby carrot!

Season with salt and pepper and garnish with parsley.

Finished Glazed Baby Carrots in the Pot

…and all done… It’s simple and simply addictive! Mmmm…Carrot candy…


About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on July 23, 2012, in Eat Your Veggies, side dish, Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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