These Brown Sugar Honey Glazed Carrots with butter and thyme are the most delicious side dish that can be made in the oven or on the stovetop. The sweet glazes pairs perfectly with the natural sweetness of the carrots.
These glazed carrots are one of my favorite sides along with my Fried Cabbage with Onions & Bacon.
Looking for tasty carrot recipes? Try my Air Fryer Baby Carrots or Roasted Green Beans and Carrots.
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Why You’ll Love This Recipe
- Honey butter glazed - The honey & brown sugar melt into the butter creating a caramelized glaze that is sweet and salty. They almost taste candied.
- Creamy - Serving these on a bed of ricotta really elevates this dish. It adds a richness and a smooth texture.
- Simple - This recipe only requires 4 simple ingredients plus a few dried spices. These are all things you likely already have in your pantry. It also only takes about 30 minutes to make.
- Holiday side - Brown sugar carrots are perfect for Thanksgiving and Christmas.
- Oven or stovetop - These can be made on the stove or roasted in the oven. The recipe card features instructions for both cooking methods.
Ingredients & Substitutions
- Carrots: You can use whole carrots or baby carrots. If you prefer a crunchier carrot, cut them into larger pieces (about 2 inches long). If you prefer a softer carrot, cut them small and thinner. You can also cut them in a coin shape.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Brown Sugar Honey Glazed Carrots
Quick Overview
- Melt the butter.
- Add the carrots.
- Add the glaze ingredients.
- Sauté and serve with ricotta & herbs!
Step by Step Instructions
Step 1: In a large skillet, over medium heat, melt the butter.
Step 2: Add the carrots. Stir until coated in butter.
Step 3: Add the brown sugar, honey, salt, pepper, thyme, and garlic (if using). Stir until combined.
Cook off excess water.
Step 4: Sauté the carrots for 15-20 minutes or until cooked to your liking and the glaze has thickened. The carrots will release water, but it will evaporate as they cook. Add a splash of water if needed while cooking.
Step 5: Smear the ricotta (if using) on a large platter. Pour the carrots on top of the ricotta. Finish with parsley and thyme.
Recipe Serving Suggestions
These carrots are a great side dish to add to your Thanksgiving or Christmas menu because they pair well with many proteins. They also bring some sweetness to the table. Here’s what to serve with honey butter glazed carrots:
- Perfect Honey Soy Pork Tenderloin
- Cast Iron Skillet Chicken Breast
- Bavette Steaks
- Slow Cooker Dr. Pepper Ribs
- Balsamic Glazed Brussel Sprouts
Expert Tips & Variations
- Parboil for a softer carrot. I prefer my carrots crunchier so I do not boil them first. You can boil them for about 5 minutes before glazing for a softer carrot.
- Add water. If the carrots are not finished cooking and most of the water has evaporated from the pan, add a splash of water and continue cooking until the carrots are done to your liking. You can use a fork to test the tenderness.
- Add heat. Sprinkle in a pinch of cayenne pepper or red pepper flakes for a kick
- Serve with fresh herbs. This adds some freshness to the sweet carrots.
Recipe FAQs
Yes. You can make these the day before. I recommend undercooking the carrots slightly to prevent them from getting mushy when reheated. Reheat on the stove over medium until warmed.
Carrots are full of vitamins and nutrients. They are also a great source of fiber.
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Brown Sugar Honey Glazed Carrots
Equipment:
Ingredients:
- 4 Tablespoons unsalted butter
- 2 pounds 32 ounces carrots, peeled & sliced*
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2-3 cloves garlic, optional
- Optional For Serving
- 1 cup ricotta
- fresh parsley & thyme
Instructions:
Stovetop
- In a large skillet, over medium heat, melt the butter.
- Add the carrots. Stir until coated in butter.
- Add the brown sugar, honey, salt, pepper, thyme, and garlic (if using). Stir until combined.
- Sauté the carrots for 15-20 minutes or until cooked to your liking and the glaze has thickened. The carrots will release water, but it will evaporate as they cook. Add a splash of water if needed while cooking.
- Smear the ricotta (if using) on a large platter. Pour the carrots on top of the ricotta. Finish with parsley and thyme.
Oven
- (Note: Melt the butter before starting if roasting in the oven) Preheat the oven to 425 degrees. Line a baking sheet with foil.
- Toss the melted butter, carrots, brown sugar, honey, salt, pepper, thyme, and garlic (if using) in a large mixing bowl until well combined.
- Pour the carrots on the prepared baking sheet and arrange in a single layer.
- Roast for 20-25 minutes, tossing halfway through. Broil if desired for more color.
Notes:
- Carrots: You can use whole carrots or baby carrots. If you prefer a crunchier carrot, cut them into larger pieces (about 2 inches long). If you prefer a softer carrot, cut them small and thinner. You can also cut them in a coin shape.
- Parboil for a softer carrot. I prefer my carrots crunchier so I do not boil them first. You can boil them for about 5 minutes before glazing for a softer carrot.
- Add water. If the carrots are not finished cooking and most of the water has evaporated from the pan, add a splash of water and continue cooking until the carrots are done to your liking. You can use a fork to test the tenderness.
We loved these carrots! I'm making them again for Easter.
So happy to hear Liz!
You have a typo... step 2 of oven method says put in boil, should read bowl. Not a snob. Just FYI.
Thanks!! Fixing now.