Food & Cooking Recipes Quick & Easy Recipes Honey-Glazed Carrots 3.2 (702) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 13, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 6 During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables. Ingredients 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 ½ cup honey 2 tablespoons red-wine vinegar Coarse salt and ground pepper 2 tablespoons unsalted butter Directions In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes. 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). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper. Print