New This Month

Under 30 Minutes

Honey-Glazed Carrots


During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, November 2008


  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter


  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.

  2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).

  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Reviews Add a comment

  • akire32
    18 MAR, 2011
    These are yummy! I threw in some sliced onions to saute with the carrots too. I also just used water and it was still very flavorful!
  • Butt
    16 OCT, 2009
    I make this without chicken broth or vinegar. I use orange juice in their place. I love the carrots.