Honey-Glazed Carrots

702 Ratings
  • 5 96
  • 4 157
  • 3 278
  • 2 137
  • 1 34

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

Everyday Food, November 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
6
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

Advertisement

Reviews (4)

702 Ratings
  • 5 96
  • 4 157
  • 3 278
  • 2 137
  • 1 34
Martha Stewart Member
10/26/2019
Glazed carrots are always so tasty--this was no exception. I used water and followed the directions to the letter with exception of I may have simmered the liquids 3 or 4 mins. longer. Delicious--next, and there will be a next, I may add a little grated ginger.
Martha Stewart Member
11/23/2018
Liquid never boiled down. Had to remove some of it at the end and add way more butter to thicken sauce.
Martha Stewart Member
03/18/2011
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!
Advertisement
Martha Stewart Member
10/16/2009
I make this without chicken broth or vinegar. I use orange juice in their place. I love the carrots.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/28/2022