These honey glazed carrots are about as simple as a side dish gets. Sliced carrots steam in a skillet with a splash of water until soft, then get tossed with a little honey until every piece is glossy, tender and lightly sweet.

With just two ingredients, plus water, they come together on the stovetop in minutes. They are a bright, kid friendly side for busy weeknights, Sunday dinners and holiday tables alike.

The Best Easy Glazed Carrots (Just 2 Ingredients)

Glazed carrots prove that a great side dish does not need a long ingredient list. Carrots are naturally sweet, and a gentle steam in the skillet brings that sweetness forward while softening them. Once the water has almost cooked away, a small amount of honey goes in and melts into a light, shiny glaze that clings to every slice.

This method is quick and nearly foolproof. Because the carrots steam and glaze in the same pan, there is no pot of boiling water to drain and only one pan to wash. The small amount of water is enough to cook the carrots through, and as it evaporates, it leaves behind just the right amount of moisture for the honey to coat the carrots evenly instead of burning.

The flavor is clean and simple: sweet, tender carrots with a subtle floral honey finish. There is no butter and no brown sugar, so this is a lighter take on the classic glazed carrots you might see at a holiday dinner. It is a great way to get kids and picky eaters to enjoy their vegetables, since the honey glaze makes the carrots taste like a treat.

These carrots pair well with almost any main dish, from roast chicken and pork chops to salmon, meatloaf or a holiday turkey.

Why You’ll Love These Honey Glazed Carrots

Two ingredients. Carrots and honey, plus a splash of water, are all you need, and you probably have both already.
One skillet. The carrots steam and glaze in the same pan, so cleanup is easy.
Naturally sweet. A little honey brings out the natural sweetness of the carrots.
Kid friendly. The glossy, sweet glaze makes vegetables easy to love, even for the pickiest eaters at the table.

Ingredients You’ll Need

This recipe is short and simple, so here is how to get the most out of each ingredient. Exact amounts are in the recipe card below.

Carrots: Sliced carrots are the star. Peel whole carrots and slice them into coins about 1/4 inch thick so they cook evenly and quickly. Slicing on a slight diagonal gives you larger, oval pieces that look pretty on the plate. Look for firm, bright orange carrots without cracks or soft spots. Medium carrots tend to be sweeter and more tender than very large, thick ones. Baby carrots work too, but cut them in half lengthwise so they cook through in the same amount of time.
Honey: Just a couple of teaspoons are enough to make a glossy glaze. Honey adds sweetness and a light floral flavor, and its natural stickiness helps it cling to the carrots. Any honey works. A mild clover honey keeps the flavor simple, while a darker honey gives a deeper, richer taste. If your honey has crystallized, warm the jar in a bowl of hot water for a few minutes until it is smooth again. Maple syrup can stand in for a vegan version with a slightly different flavor.
Water: Two tablespoons of water create the steam that cooks the carrots. Use a lid if you have one so the steam stays in the pan, then remove it near the end so the water can cook off before the honey goes in. If the water evaporates before the carrots are soft, add another tablespoon at a time. A wide skillet works better than a small saucepan, since the carrots can sit in a single layer and cook evenly.

How to Make Glazed Carrots

Prep the carrots. Peel the carrots and slice them into even coins about 1/4 inch thick. Even slices mean every piece is tender at the same time, with no crunchy pieces hiding next to soft ones.
Steam in the skillet. Add the carrots and 2 tablespoons of water to a skillet over medium heat. Cover with a lid if you have one. Let the carrots steam, stirring once or twice, until they are soft enough to pierce easily with a fork and the water is almost gone.
Add the honey. Drizzle the honey over the carrots and stir until they are fully coated. The honey will melt into the small amount of liquid left in the pan and turn into a shiny glaze.
Cook until tender and glossy. Keep cooking and stirring for a minute or two, until the carrots are tender and the glaze looks glossy and clings to each slice. Watch closely at this stage. Honey can go from golden to burnt quickly once the water is gone.
Serve. Transfer the carrots to a bowl and spoon any glaze left in the pan over the top. Serve warm, while the glaze is still shiny and loose.

Kami’s tip: Wait to add the honey until the carrots are soft and the water is almost gone. Then stir until every piece is fully coated.

Ways to Customize Glazed Carrots

Add butter. Stir in a small pat of butter with the honey for a richer, more classic glaze.
Add herbs. Finish with chopped fresh parsley, dill or thyme for color and freshness.
Add warmth. A pinch of cinnamon or ground ginger makes them taste cozy for fall and the holidays.
Add a bright finish. A squeeze of orange or lemon juice at the end balances the sweetness.

Glazed Carrots FAQs

What is the best glaze for steamed carrots? A simple honey glaze is one of the easiest. Steam the carrots until soft, then stir in honey until they are coated and glossy. A pat of butter or a pinch of cinnamon are easy additions.
How long do glazed carrots take? It depends on how thick the slices are. Thin coins steam quickly. Cook until a fork slides in easily, then add the honey and cook just until glossy.
Can I use baby carrots? Yes. Cut them in half lengthwise so they cook as quickly as sliced carrots, and add a little extra water if needed.
Why did my honey burn? The pan got too dry or too hot after the water was gone. Lower the heat and add the honey while there is still a little liquid in the pan.
Should I peel the carrots? Peeling gives the smoothest, brightest result. If your carrots are young and thin skinned, you can scrub them well instead, though the skins may look a little darker.
Can I double the recipe? Yes. Use a larger skillet so the carrots fit in an even layer, and increase the water slightly so they steam through.
Can I make them ahead? Yes. Cook them, cool, and store in an airtight container in the fridge. Reheat gently in a skillet with a splash of water.
How long do leftovers last? Refrigerate cooked carrots within 2 hours and eat them within 3 to 4 days.

Honey Glaze for Steamed Carrots

This honey glaze for steamed carrots turns sliced carrots and a little honey into a glossy, tender side dish. The carrots steam and glaze in one skillet with just a splash of water.

Print Recipe

Ingredients

1 cup carrots sliced
2 tsp honey

Instructions

In a skillet, steam carrots in 2 Tbsp. water until soft and water is almost gone then add the honey, stir until fully coated. Cook until tender.

Made these carrots? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing what you served them with.