Go Back

Honey Glazed Carrots

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


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


  • 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


  • 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.