Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like the main event – turkey or ham. Stuffing. Homemade bread.
Carrots are not a priority. Sorry! 😉
So this is how I make carrots that look and taste roasted but are made on the stove. It’s very simple!
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Glazed Stovetop Carrots
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Side
Western
Servings4 -5
Tap or hover to scale
These carrots look and taste like they've been roasted - but they are made on the stove! Great recipe for holiday feasts when the oven is tied up with other dishes!
Ingredients
- 6 carrots , peeled, cut into quarters lengthwise then halved
- 3 tbsp olive oil
- 2 tsp honey
- 2/3 cup water
- Salt and pepper
- Parsley , finely chopped, for garnish (optional)
Instructions
- Heat the oil in a very large skillet over medium high heat.
- Add carrots and shake the pan so they are (almost all) cut side down. Cook for 5 to 7 minutes without stirring until golden brown.
- Add remaining ingredients except parsley. Stir once then allow to cook until the water is evaporated and carrots start to caramelise - about 3 minutes.
- Stir once or twice until caramelised, then transfer to serving dish.
- Sprinkle with parsley and serve warm
So good and so easy to make.
Hi Nagi
How long in advance could you cook them? And how would you best reheat them? I ABSOLUTELY love this blog by the way!
can you make the stove top glazed carrots ahead of time and reheat?
Yes you can Pam! N x
Hi Nagi
How long in advance could you cook them? And how would you best reheat them? I ABSOLUTELY love this blog by the way!
Made this tonight and they were a hit!
Took a bit longer since I was making 2 lbs worth. About 25 mins… Excellent recipe!
My first time making “Glazed Stovetop Carrots”…. The recipe was easy to follow and tasted great…. Thank you Recipetineats!!!
I love this recipe! One thing I changed was skipping the parsley and adding a bit of cinnamon (I didn’t really measure) and it was incredible, I recommend you try it for yourself! Really goes great with the honey.
These were great! Only problem I had was adding water to the hot oil…..dangerous splatters everywhere. Any suggestions for how to avoid?
Pull off the burner for a bit, then, with the honey, warm water, salt and pepper mixed together in a measuring cup – and with a mit on – dump it quickly into the center. Then put it back on the burner on high to finish it.
Add the honey then slowly add the water. Also make sure your pan temp is not too high.
Could u add brown sugar or would it be too sweet or maybe substitute for honey
Try this recipe Yvonne! https://www.recipetineats.com/brown-sugar-glazed-carrots/ N x
Would this work with sliced carrot “coins” instead of sticks?
Hi Katie – yep, it sure will, just more turning required for the same weight of carrots (because each slice has more surface area) 🙂 N x
These were amazing! This will be a go to. I wouldn’t change a thing.
My partner and I agree that this is the best carrot recipe yet! He wasn’t a carrot fan until after last night’s supper. Thank you from Canada. xo
Made this as a side along with some garlic mashed potatoes for my pork chops, delicious. Oh and I realized I forgot to add the water.
Yammy
I’m planning to make these this Thanksgiving. If I double or triple the recipe, do I need to cook them longer?
Made this as a side along with some garlic mashed potatoes for my pork chops, delicious. Oh and I realized I forgot to add the water.
Hi Sabrina, no cook time will remain the same as long as they are in a single layer in the pan – N x
Amazing! I did use soy sauce like I had seen in another comment. So much faster than roasting them and I think they’re even better! I will definitely make them again!
WAHOO!!!
Hi, basic cook with increasing confidence due to Nagi yeah. Dumb question, sorry. I don’t own a skillet, would a frypan work. Also for a gathering is there any way l can cook earlier and keep hot/ reheat etc. l struggle massively with timing food to ensure its all hot. Plan, slow cooker roast chook, semolina roasted spuds, roasted pumpkin, onion feta & maple. Have never cooked a roast so with your step by step instructions l feel less overwhelmed lol
Hi Su, yes a frypan is perfect. You could pre-cook then keep them in the oven on a low temp to keep warm (or even microwave to reheat) You’ve got this! – N x
This recipe is great!! I used honey and pure maple syrup, and covered the pan for a few minutes to cook a bit faster. Will definitely make again!
These were amazing. Both me and my husband loved them. I’ve used this recipe to make different styles/flavours of these delicious carrots
Awesome Rae!
Are you able to use baby carrots for this recipe?
I made these last night with baby (dutch) carrots – it turned out perfectly (I left the carrots in the pan for a bit longer than the recipe suggested and I just tested them with a fork until I thought they were cooked enough). Yum!
My family loved these carrots! We grow our own carrots that keep in the fridge til midwinter. . Switching to grocery produce carrots is a let down but your recipe boosts the flavor to come close to our homegrown.
Nothing beats homegrown – I’m so jealous Ramie!