Recipe Notes:
- Save leftover honey glazed carrots for vegetable soups, chowders or casseroles you plan to make in the next 2 days.
- Wash carrots well before cooking. I prefer to peel my carrots before slicing than leave the skin on, it adds to that soft, melt-in-your-mouth texture!
- To garnish your honey and brown sugar glazed carrots, use rainbow colored carrots. It creates quite a nice display.
- For meal prep, you can buy pre-cut carrots at your local grocery store or cut them the day before and store them in an airtight container in your fridge.
- You can use full size carrots or baby carrots. If you go for the baby carrots and don’t cut them, just keep in mind that they will require extra cooking time to get soft and tender.
Can I make these Brown Sugar Honey Glazed Carrots ahead of time?
If you want to make these glazed carrots ahead of time, I suggest making them up to 2 days in advance and storing them in your fridge in an airtight container. They can then be heated in the oven or microwave.
I wouldn’t recommend keeping these Honey Glazed Carrots for more than 2 days in the fridge (and they certainly shouldn’t be stored in the freezer), as they’re likely to get mushy and mushy after a long period of storage or thawing if frozen. . .
Honey and Brown Sugar Glazed Carrots
- Melt the butter in a large skillet over medium high heat. Add the carrots and garlic and cook for 7 minutes, stirring frequently.
- While carrots are cooking, in a medium bowl, combine brown sugar, honey, salt, pepper, cinnamon, and nutmeg. The mixture will be sticky.
- Add the mixture to the carrots in the skillet and toss to coat. Continue cooking for 10 more minutes or until carrots are crisp-tender.
- Garnish with chopped parsley and serve immediately.
Honey and Brown Sugar Glazed Carrots
These Brown Sugar Honey Glazed Carrots are a real treat to add to most main meals and are incredibly easy to make!
- Preparation time: 10 minutes
- Time to cook: 17 minutes
- Total time: 27 minutes
- It serves:6
Ingredients
- 3 pounds carrots cut into ½” pieces (about 6 cups)
- ⅓ cup butter
- 2 cloves garlic chopped
- ¼ cup brown sugar full
- 2 tablespoons Honey
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon cinnamon
- pinch of nutmeg
- chopped parsley to decorate
Instructions
- Melt the butter in a large skillet over medium high heat. Add the carrots and garlic and cook for 7 minutes, stirring frequently.
- While carrots are cooking, in a medium bowl, combine brown sugar, honey, salt, pepper, cinnamon, and nutmeg. The mixture will be sticky.
- Add the mixture to the carrots in the skillet and toss to coat. Continue cooking for 10 more minutes or until carrots are crisp-tender.
- Garnish with chopped parsley and serve immediately.
