Beautiful baby carrots make an elegant side dish that's a great accompaniment for meats like ham, pork, chicken, or veal. These flavorful carrots have the perfect balance of sweet and tangy thanks to the addition of honey and lemon juice. You don't need too many ingredients to bring out the best in fresh carrots, but you might need to double the amounts as your family will be asking for seconds. What's more, they're vegetarian, with a simple swap to make them vegan.
Commonly mislabeled, true baby carrots are young carrots that are harvested before reaching their mature state. As such, they have the appearance of miniature carrots, with ridges, wrinkles and all, plus bright green tops. What is usually found in stores is baby-cut carrots, or mature big carrots that are cut into baby carrot shapes and sizes to imitate the real product. If possible, try finding baby carrots, as their flavor is incomparable. In a pinch, use baby-cut carrots or larger carrots cut in 2-inch chunks.
Quick and easy to prepare, these carrots are best when cooked al dente, just enough so they still have a bite; the crunch is part of their appeal. Use these carrots as part of a salad, adding them to kale, pine nuts, and crumbled feta. Or make them into a puree by adding an extra pat of butter and processing right before serving. With great amounts of vitamins A and C, carrots should be a staple in your kitchen. They're high in fiber and low in calories, with only 38 calories in a 100-gram serving.
If using true baby carrots, trim the tops if preferred, or leave them on for a beautiful presentation.
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“These glazed carrots were delicious and easy to make. The glaze is perfectly balanced with just the right amount of lemon juice to offset the honey and brown sugar. I used 1 1/2 pounds of carrots, but there's definitely enough glaze for 2 pounds." —Young Sun Huh
Ingredients
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1 1/2 to 2 pounds baby carrots
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1 1/2 teaspoons kosher salt, more to taste
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2 ounces (4 tablespoons) unsalted butter
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4 tablespoons honey
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3 tablespoons packed brown sugar
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2 tablespoons freshly squeezed lemon juice
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Freshly ground black pepper, to taste
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2 tablespoons finely chopped fresh parsley, or chives, for garnish
Steps to Make It
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Gather the ingredients.
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Place the baby carrots in a large saucepan. Cover with water and add the salt. Bring to a boil.
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Reduce heat to medium-low, cover, and continue cooking until crisp-tender, about 15 minutes (begin checking for doneness after 10 minutes). Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the honey and brown sugar and cook, stirring continuously, until the sugar is dissolved.
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Stir in the lemon juice. Increase the heat to medium-high. Return the reserved carrots to the pan. Continue to cook, stirring frequently, until the glaze thickens slightly and coats the carrots.
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Adjust seasoning with salt and pepper to taste. Serve garnished with the parsley.
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Oven-Glazed Carrots Variation
If you don't have time to be near the stove, follow these steps:
- Preheat the oven to 350 F.
- Blanch the carrots in boiling water with salt for 5 minutes.
- In a bowl, mix melted butter, honey, sugar, lemon juice, and salt and pepper.
- Add the carrots to the butter and mix well. Transfer to a baking dish.
- Bake, covered, for 15 minutes and uncovered for an extra 10.
- Garnish with parsley and serve.
Crunchy and Tangy Toppings
Crunchy ingredients can bring a whole different experience to these tasty carrots. Chose one addition and add 2 tablespoons of it:
- Sesame seeds, black or white
- Sliced almonds or chopped cashews
- Pepitas or sunflower seeds—great for nut-free diets.
The addition of cheese can also give an extraordinary tang to the dish. Simply mix in 1/4 cup of Parmesan or Pecorino Romano.
Can I Make These Carrots Vegan?
Yes, and it's very simple. Vegan and plant-based diets stay away from animal products, including honey. For this recipe, you simply need to swap the butter for margarine or vegan butter—even olive oil can do the trick—and the honey for maple syrup, agave syrup, date syrup, or molasses. Both changes can be done at a 1:1 ratio.
| Nutrition Facts (per serving) | |
|---|---|
| 139 | Calories |
| 6g | Fat |
| 22g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 139 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 4g | 18% |
| Cholesterol 15mg | 5% |
| Sodium 328mg | 14% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 12% |
| Total Sugars 18g | |
| Protein 1g | |
| Vitamin C 5mg | 24% |
| Calcium 44mg | 3% |
| Iron 1mg | 6% |
| Potassium 291mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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