Honey-Glazed Carrots Recipe
Honey-Glazed Carrots Recipe photo by Taste of Home

Honey-Glazed Carrots Recipe

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My mother used sugar in this recipe, but a local man who keeps bees on our farm shares honey with use so I use that instead.—Judie Anglen, Riverton, Wyoming
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1 package (16 ounces) baby carrots
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Nutritional Facts

1/2 cup: 127 calories, 6g fat (0g saturated fat), 0mg cholesterol, 107mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 vegetable, 1 fruit 1 fat


  1. Place carrots and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until crisp-tender.
  2. Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 3-1/2 minutes, stirring constantly. Add carrots; cook and stir for 1 minute or until glazed. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Honey-Glazed Carrots in Quick Cooking September/October 1998, p7

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Reviewed Jun. 25, 2016

"I hate to be the naysayer but we really weren't fans of this. The carrots had a very weird texture to them from cooking in the microwave. I prefer using my steamer. I also didn't think the glaze was very good. We could barely taste it, and what we COULD taste, just tasted like lemon (I could barely taste the honey). I'll stick with my normal brown sugar and butter glaze next time."

Reviewed Jan. 31, 2015

"Simple, easy and delicious.,"

Reviewed Nov. 26, 2014

"I love this easy and fast recipe. I add a little butter too. I just cook the glaze in the same pan, not a separate skillet. Yum!"

Reviewed Apr. 30, 2014

"This is a great use of baby carrots! Quick and easy. Sometimes when in a rush I just skip the skillet part and continue cooking in the microwave. Tastes yummy and comforting."

Reviewed Jun. 7, 2012

"This was so good and very easy to make. I will definitely make it again."

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