Food & Cooking Recipes Quick & Easy Recipes Honey-Glazed Carrots 3.2 (702) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2017 Print Rate It 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. Rate it Print