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Glazed carrots in white serving bowl with fresh thyme.
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Honey Brown Sugar Glazed Carrots

Baby carrots cooked on the stovetop in butter, honey and brown sugar until tender and glazed, finished off with a sprinkling of fresh thyme.
Course Side Dish
Cuisine American
Keyword glazed carrots, honey carrots
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 105kcal
Author Kelly Wildenhaus | the hungry bluebird

Ingredients

  • 1 (32-ounce) bag of baby carrots
  • 3 tablespoons butter
  • 3 tablespoons dark brown sugar
  • 3 tablespoons honey
  • Kosher salt
  • 1 teaspoon fresh thyme leaves (or more, to taste)

Instructions

  • Rinse baby carrots in cool water and pat dry.  Melt butter in large skillet over medium high heat.  Add carrots and stir to coat in butter.
  • Add brown sugar and honey, stir and toss to coat well and brown sugar melts.  Cook carrots until tender and glazed, stirring often, about 10 - 15 minutes, depending on size of carrots.
  • Season with a bit of salt and then stir in fresh thyme leaves.  Transfer to serving bowl, spooning glaze over top of carrots.

Notes

  • Like I mentioned above, be picky and choose fresh looking baby carrots.  You can also use 2 pounds of regular fresh carrots (nice ones with the greens attached), peeled and cut into 1½-inch pieces.  Whatever looks best and is easier for you!
  • The smaller the carrot, the faster it'll cook.
  • I use salted butter, use what you like and taste and adjust for salt.

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 18mg | Fiber: 1g | Sugar: 14g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg