Side

Honey Butter Glazed Carrots

Carrots simmered in a little water, then glazed with butter and honey until shiny. Use slim spring carrots with their tops trimmed if you find them.

⏱ 30 min (10 min prep, 20 min cooking) 🍽 Serves 6 · about ¾ cup kid friendlyquick vegetariangluten free

In our collection Easter and spring dinner: menu and shopping list →

📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

2 lb Carrots, peeled, cut on the diagonal ½ inch thick
½ cup Water
2 tbsp Butter, unsalted
2 tbsp Honey
½ tsp Table salt
1 tbsp Fresh parsley, or dill, chopped
1 tsp Lemon juice (bottled)

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large skillet with a lid.

Put the carrots, water, butter, honey and salt in the skillet. Cover and simmer 8 to 10 minutes, until just tender.
Uncover and boil, stirring, until the liquid cooks down to a glaze that coats the carrots, 5 to 8 minutes.
Stir in the parsley and lemon juice.

Make aheadPeel and cut the carrots a day ahead.

↺ LeftoversRefrigerate within 2 hours; use within 3 to 4 days.

🧒 With kidsKids can peel carrots with a vegetable peeler.

Vegan swapUse olive oil and maple syrup.

Goes well with

🍖 Honey-Orange Glazed Bone-In Ham

Good to know

Cooking Fats Compared Salted vs. unsalted butter For babies and toddlers Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.