I’m not always the best at serving vegetables alongside dinner, even though I enjoy cooking main dishes. These honey glazed carrots are a simple, low-fuss side that helps bridge that gap—especially for picky eaters. The gentle sweetness makes carrots more appealing to kids (and adults), and they come together quickly with minimal prep. I tried them and loved the balance of sweet, savory, and tangy notes.
Honey Glazed Carrots
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Ingredients
- ½ Tbsp extra virgin olive oil
- 1 lb baby carrots, the smaller they are, the quicker they cook
- ¾ cup chicken broth
- ⅓ cup honey
- 1 Tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp butter
Instructions
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Heat the olive oil in a skillet over medium-high heat. Add the baby carrots and stir occasionally as they start to brown, about 2 minutes.
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Pour in the chicken broth, then add the honey, white wine vinegar, salt, and pepper. Bring the mixture to a boil.
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Lower the heat to a simmer, cover the skillet, and cook for 10 minutes so the carrots become tender.
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Remove the lid and continue cooking 7–9 minutes more, until the carrots are soft and the liquid has reduced to a syrupy glaze.
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Take the skillet off the heat, stir in the butter until melted, taste and adjust seasoning if needed, and serve hot.
Notes
Tips: Use smaller baby carrots for faster, more even cooking. If you prefer a deeper flavor, swap part of the chicken broth for a splash of orange juice or add a sprinkle of chopped parsley before serving.
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