Healthy Glazed Carrots

Are all carrots equal?

This is a super healthy side dish that doesn’t take very much time at all! I serve this for weeknight dinners, but this simple side dish is always a hit at holiday and dinner parties! The best part is that if needed, you can make ahead and reheat, which can be helpful when having a dinner party!!

I only every use whole organic carrots. Those little baby carrots you can buy in a bag are a no in my house. The are soaked in Chlorine solution. I actually find the peeling and cutting of carrots cathartic.

OK, Let’s cook!

Whole Foods Organic Carrot Bundle

This is an easy to execute side! I buy the big size bag of carrots from whole foods, and I usually make about 3-4 carrots per person. This recipe is for 4 people, but could easily be halved or doubled depending on the size of your dinner!

These delicious glazed carrots would also would be a great meal prep item for the week! You can easily make ahead and portion for a delicious lunch option throughout the week. Cooked carrots with chicken and rice makes for a great weekday take-along lunch!

Step 1.

Clean your carrots. After the are cleaned, cut the tips off both ends and then peel with a hand peeler!

cut both ends of the carrots

Step 2.

Fill a 5qt pot, or one close to that size about 3/4 full with hot water and bring to a boil. Add 1 tablespoon of salt once the water is boiling. Add the cut carrots to the boiling water for about 12-14 minutes or fork tender.

boil 12-14 minutes or until fork tender

Step 3.

Once the carrots are fork-tender remove them with a slotted spoon or place in a colander to drain. Set aside.

drain carrots in colander or use a slotted spoon to remove from hot water

Step 4.

Next, in a non-stick pan, heat 2 table spoons of butter on medium to medium high heat. Be careful not to brown the butter, but you want it to be bubbling. I always you Kerry-Gold Grass Fed Butter! It really is the best for you and best tasting. Grass fed and organic cows have a much higher levels of the beneficial fatty acids and less of the OMEGA-6 fatty acid. Too much OMEGA-6 fatty acid can have harmful effects on the body such as heart attack and stroke. If you are going to have dairy, always go for grass fed.

Only Kerry Gold!!!
Heat 2 tablespoons of butter in a non-stick pan

GET THE BEST NON-STICK PAN IN THE WORLD HERE!!! IT IS THE SAFEST AND EASIEST TO USE NON-STICK PAN!

Step 5.

Once the butter is bubbling, add in the boiled carrots to the non-stick pan. You will want to to turn carrots every minute or so to avoid burning. cook for 2-3 mnutes per side. After all sides are lightly browned, add honey and parsley and cook for another minute per side, until the carrots are glazed nicely!

Step 7.

parsley for garnish

Sprinkle with salt and pepper to taste before serving! There are many ways you can make this recipe your own! A lot of times I will substitute maple syrup for the honey. If you are watching calories and sugar the carrots are delicious with just butter and a little bit of salt as well!

Please note that some of the links below are affiliate links and at no additional cost to you, I may earn a commission. Know that I only recommend products, tools, services and learning resources I’ve personally used and believe are genuinely helpful, not because of the small commissions I make if you decide to purchase them. Most of all, I would never advocate for buying something that you can’t afford or that you’re not yet ready to implement.

RECIPE HERE:

Honey Glazed Carrots

Jacqueline Anderson
A delicious vegetable side dish
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Servings 4 people

Equipment

  • 5 qt pan
  • Silicone Tongs
  • Colander
  • Non-Stick Pan

Ingredients
  

  • 2 lb Carrots (3/4 carrots per person)
  • 2 tbsp Kerry Gold Butter
  • 2 tbsp honey or adjust to taste
  • 1 tbsp salt reserve pinch to sprinkle after serving
  • 1 tbsp parsley

Instructions
 

  • clean carrots.
  • cut tips off top and bottom of carrots.
  • cut each carrot in half.
  • fill 5 quart pot approximately 3/4 full with hot water and bring water to a boil.
  • add tablespoon of salt to water AFTER it is boiling (reserve pinch of salt for garnish at end).
  • add cut carrots to boiling water. Boil 12-14 minutes or until for tender.
  • when the carrots are cooked and fork tender, remove with a slotted spoon or place in colander to drain. set aside.
  • in a non-stick pan heat 2 tablespoons of butter on medium to medium-high heat. Be careful not to burn the butter. This will leave an awful taste on your carrots.
  • add cooked carrots to pan and cook-2-3 minutes a side, rotating as you cook.
  • add 2 tablespoons honey and 1 tablespoon parsley and cook another minute.
  • sprinkle with reserve salt and serve.

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Please note that some of the links below are affiliate links and at no additional cost to you, I may earn a commission. Know that I only recommend products, tools, services and learning resources I’ve personally used and believe are genuinely helpful, not because of the small commissions I make if you decide to purchase them. Most of all, I would never advocate for buying something that you can’t afford or that you’re not yet ready to implement.

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