Description
This Honey Glazed Carrots recipe offers a sweet and buttery side dish perfect for any meal. Tender baby carrots are boiled until fork-tender, then simmered with a luscious glaze made from honey, butter, brown sugar, and apple cider vinegar, enhanced with garlic powder and a pinch of salt. Garnished with fresh parsley, this dish balances natural sweetness and subtle tanginess, making it an easy and delicious vegetable accompaniment.
Ingredients
Scale
Carrots
- 1 pound baby carrots
Glaze
- â…“ cup honey
- 3 tablespoons butter (salted)
- 2 tablespoons brown sugar (firmly packed)
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
Garnish
- Chopped parsley (optional)
Instructions
- Boil the Carrots: Fill a large pot with 2-3 cups of water and bring it to a boil over medium-high heat. Add the baby carrots and cook until they are fork tender, about 10-12 minutes.
- Prepare the Glaze: Drain the water from the pot, then return the pot with the carrots to the stove over medium heat. Add honey, butter, brown sugar, apple cider vinegar, salt, and garlic powder. Stir continuously and cook for 2-3 minutes until the butter has melted fully and the sugar has dissolved, coating the carrots evenly with the glaze.
- Plate and Garnish: Transfer the glazed carrots to a serving dish and sprinkle with finely minced fresh parsley if desired. Serve warm as a delightful side dish.
Notes
- Use baby carrots for the best texture and sweetness; regular carrots can also be sliced into smaller pieces.
- Adjust the amount of honey and brown sugar to your preferred level of sweetness.
- Apple cider vinegar adds a gentle tang—do not skip for balanced flavor.
- Fresh parsley garnish is optional but adds color and freshness.
- For a dairy-free version, substitute butter with a plant-based alternative.
