2013 – Gluten Free Living
Carrots are one of my favorite vegetables. Using crinkle-cut or baby carrots in recipes provide so much texture and crunch for soups, casseroles, or salads. Not to mention carrots are high in beta-carotene and other antioxidants that are so good for your health. Normally, this recipe is cooked on the stove top, but because I wanted to have them ready when I got home from church yesterday, I decided to try making this great recipe in the oven so I could cook it along with my King Ranch Chicken casserole. I suppose I could have pre-made the Honey Glazed Carrots and heated them up quickly in the microwave or on the stove when I got home, but it sure was nice having these already ready to go. They turned out just as tasty as if I had made them on the stove top, too.
Honey Glazed Carrots is an incredibly easy and delicious dish you can prepare in a snap. The sweet flavors of honey and brown sugar glaze the carrots and provide such a tasty flavor. This recipe is kid friendly, too. Many kids will learn to enjoy carrots after trying this sweet recipe.
I found this recipe years ago shortly after we married in the Pillsbury Cookbook, 1972 edition. It has only 5 ingredients and is a wonderful way to serve carrots. If you need a quick way to throw together a side dish for dinner, a special meal, or even as a holiday dish, consider giving this Honey Glazed Carrots recipe a try. You won’t be disappointed. We love this quick and easy recipe, and we believe you will too.
The pictures below show how to make this in the oven. The directions in the recipe direct you to make this on the stove top. Regardless, you will have directions on how to do this either way–whichever is convenient for you at the time. It’s a win-win no matter what you do!
These sweet carrots are a great way to get your kids to eat their carrots!
Here’s a close up so you can see the glaze over top.
This 5-ingredient recipe is fantastic. So quick and easy.
Whether you bake these in the oven or prepare them on the stove top these carrots are super simple to make, but big on taste. We’ve made this recipe a lot of times throughout the years.
Here’s what I did.
Spray casserole dish with cooking spray. I made two batches of this recipe so ingredients will be doubled.
I love using crinkle cut carrots for this recipe, but you can use simple, sliced carrots, or even petite baby carrots. If you use baby carrots they will probably take longer to cook through. Increase your cooking time.
Place frozen carrots into casserole dish.
Add butter.
Add salt.
Add brown sugar.
Here I’ve sprinkled the brown sugar over top of the other ingredients.
Add honey.
Drizzle honey over top of the other ingredients.
Bake about 45 minutes at 350. If you’re using baby carrots you will probably need to bake an hour for the carrots to cook all the way through.
Remove casserole dish from oven. Stir well to glaze all the carrots.
Here I’ve served the carrots. You will need to stir well before dishing out each serving to make sure the carrots get plenty of the butter/brown sugar/honey mixture.
Here’s an individual serving.
Here’s the recipe.
HONEY GLAZED CARROTS
(Recipe from Pillsbury Cookbook)
6 medium carrots, halved, sliced or cut into thin strips
2 tbsp. real butter
2 tbsp. brown sugar
1 tbsp. honey
Dash salt
In saucepan, cook carrots as directed. (You can also microwave them according to package directions—16-oz. bag sliced or baby carrots). Drain if necessary. Add remaining ingredients; heat 5-10 minutes to glaze well. 4-5 servings.
These Honey Glazed Carrots are so easy to make. You can have this ready to go into your oven in less than 5 minutes!
If you choose to make this according to stove top directions the carrots can be ready in less than 20 minutes.
Here’s a close up of a serving of Honey Glazed Carrots. Yum, yum.
Here’s another picture so you can see the texture of this great recipe. Grab a plate and taste this delicious side dish!
You may also like these recipes:
Broccoli, Cauliflower, Carrots and Cheese
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Thanks for the link love. Carrots are so yummy and it’s awesome to find more ways to use them than just raw. Sweetening them up really helps more of them to be eaten in my house, along with roasting them in olive oil with salt and fresh cracked black pepper.
You’re welcome. Hope you enjoy them. I think I’ll try roasting them with olive oil and salt and pepper some time. Sounds wonderful!
I love the sound of honey glazed carrots! We normally ate ours raw or lightly sautéed, but never baked in the oven. And never with a glaze… But that sweet honey would have gotten me to eat my veggies a lot more as a kid!
They’re delicious and you can cook them on top of the stove if that’s easier for you.
It almost seems easier to pop them in the oven and forget about them for a bit! ;]
Try adding some dill next time to this recipe. It is really good. I used to make these all the time.
I think I will!