Best 18 Martha Stewart Honey Glazed Carrots Recipes

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Indulge in the sweet and savory symphony of Martha Stewart's Honey Glazed Carrots, a culinary masterpiece that elevates the humble carrot to a gourmet delicacy. This recipe symphony offers variations that cater to diverse dietary preferences, including a classic rendition, a tangy orange-infused version, and an irresistibly smoky bacon-wrapped delight. Each variation promises a unique flavor journey, ensuring that every palate finds its perfect match.

The classic honey glazed carrots shine with their caramelized glaze, a harmonious blend of sweet honey, aromatic butter, and a hint of zesty lemon. For a burst of citrusy brightness, the orange-glazed carrots introduce freshly squeezed orange juice and orange zest, creating a vibrant and refreshing twist. And for those seeking a smoky, bacon-infused delight, crispy bacon strips and a touch of maple syrup elevate the carrots to a savory-sweet sensation.

These honey glazed carrots are not only a feast for the taste buds but also a visual delight. Their vibrant orange hue, glistening with a glossy glaze, makes them a centerpiece-worthy dish. They are perfect for special occasions, holiday dinners, or simply as a delightful side dish to elevate your everyday meals.

With easy-to-follow instructions and accessible ingredients, these recipes are ideal for home cooks of all skill levels. Whether you're a seasoned chef or just starting your culinary adventure, you'll find joy and satisfaction in creating these delectable honey glazed carrots. So, gather your ingredients, preheat your oven, and embark on a flavor-filled journey with Martha Stewart's Honey Glazed Carrots.

Here are our top 18 tried and tested recipes!

CURTIS STONE'S HONEY-GLAZED CARROTS



Curtis Stone's Honey-Glazed Carrots image

This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

3 tablespoons butter
2 bunches heirloom carrots, peeled, trimmed and halved lengthwise
2 shallots, thinly sliced
1 large sprig fresh thyme, leaves only
2 tablespoons pure honey
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
  • Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
  • Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.

ROASTED CARROTS WITH HONEY



Roasted Carrots with Honey image

Glaze carrots with honey for a French feel.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 4

1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon honey

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 4 g, Protein 2 g

HONEY-GLAZED CARROTS WITH CILANTRO



Honey-Glazed Carrots with Cilantro image

These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

6 medium carrots, halved lengthwise and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons dry white wine, low-sodium chicken broth, or water
2 tablespoons finely chopped fresh cilantro

Steps:

  • In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight's commitment to fresh ingredients and vibrants flavors in her cooking.

Provided by Kayla Stewart

Categories     vegetables, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

6 to 8 carrots, peeled
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon butter
Salt
1 tablespoon finely chopped parsley

Steps:

  • Heat the oven to 350 degrees.
  • Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
  • Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
  • Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

MISO-AND-HONEY-GLAZED CARROTS



Miso-and-Honey-Glazed Carrots image

With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

2 pounds carrots, peeled and halved lengthwise
4 strips Meyer lemon peel, plus 1/4 cup fresh Meyer lemon juice (from 1 to 2 lemons)
2 tablespoons white or yellow miso
2 tablespoons unsalted butter
1 tablespoon honey
Kosher salt

Steps:

  • Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

QUICK GLAZED CARROTS



Quick Glazed Carrots image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 15m

Number Of Ingredients 4

1 pound peeled carrots (about 12; each 1/2 to 3/4 inch thick)
3 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon coarse salt

Steps:

  • Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.

HONEY-ROASTED VEGETABLES



Honey-Roasted Vegetables image

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 8

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

Steps:

  • Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g

GLAZED CARROTS WITH WHOLE SPICES AND ROSEMARY



Glazed Carrots with Whole Spices and Rosemary image

Colorful carrots are glazed in brown sugar, honey, white wine vinegar, and whole spices, then roasted until the sugar just caramelizes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

2 pounds thin, tender carrots in assorted colors, with greens (or regular carrots, halved lengthwise)
Coarse salt
3 tablespoons packed light-brown sugar
1 tablespoon plus 1 teaspoon white-wine vinegar
2 tablespoons honey
1 teaspoon whole pink peppercorns
2 tablespoons extra-virgin olive oil, plus more (optional) for drizzling
2 sprigs fresh rosemary
1 whole star anise

Steps:

  • Peel and trim carrots, leaving 1 1/2 inches of greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
  • Preheat oven to 375 degrees. Whisk together sugar, vinegar, honey, and peppercorns.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add carrots, rosemary, and star anise; cook, stirring, until carrots are tender, about 5 minutes. Stir in honey mixture. Season with salt. Bring to a boil over medium-high heat, turning carrots to coat.
  • Transfer skillet to oven. Roast carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.

HONEY-GLAZED CARROTS WITH GARLIC



Honey-Glazed Carrots with Garlic image

Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 1/2 pounds small multicolored carrots, trimmed and scrubbed
1 small head garlic, halved
Coarse salt
1 tablespoon extra-virgin olive oil
3 tablespoons honey
1 dried red chile, halved
2 sprigs fresh rosemary

Steps:

  • In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.
  • Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

Nutrition Facts : Calories 107 g, Fat 3 g, Fiber 4 g, Protein 1 g, Sodium 231 g

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

MUSTARD-GLAZED SHALLOTS AND CARROTS



Mustard-Glazed Shallots and Carrots image

The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 tablespoons grainy mustard
3 tablespoons packed light-brown sugar
1 tablespoon cider vinegar
1 1/2 pounds shallots (about 12), root ends trimmed
1 pound medium carrots, cut into 2 1/2-inch pieces
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.

Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots with Orange and Ginger image

Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 teaspoon thinly sliced orange zest
2/3 cup fresh orange juice
1 1/2-inch piece peeled fresh ginger, cut into matchsticks
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
  • Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  • Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g

ROASTED CARROTS



Roasted Carrots image

The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 3

8 carrots (about 1 pound)
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Peel carrots, and toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven; serve hot.

GLAZED CARROTS WITH THYME



Glazed Carrots with Thyme image

Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices. Dill or parsley would work here as well.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Number Of Ingredients 5

3 tablespoons dark-brown sugar
1/4 cup (1/2 stick) unsalted butter
2 1/2 pounds baby carrots, peeled and trimmed
1 tablespoon fresh thyme leaves, chopped
Coarse salt and ground pepper

Steps:

  • In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 119 g, Fat 6 g, Fiber 4 g, Protein 1 g, SaturatedFat 1 g

BROWN-SUGAR GLAZED CARROTS



Brown-Sugar Glazed Carrots image

A touch of dried rosemary gives sweet glazed carrots some herbal depth.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

1 1/2 pounds carrots, peeled and cut into 2-inch lengths, halved or quartered if thick
1 tablespoon butter
1 tablespoon light-brown sugar
1/4 teaspoon dried rosemary
Coarse salt and ground pepper

Steps:

  • In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
  • Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

GLAZED CARROTS AND GINGER



Glazed Carrots and Ginger image

For a less spicy dish, omit the chili pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
1 tablespoon butter
1 tablespoon honey
One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
1/2 teaspoon thinly sliced red chili pepper

Steps:

  • Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
  • Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

Nutrition Facts : Calories 71 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 20 g

GLAZED CARROTS



Glazed Carrots image

Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

9 carrots (1 1/2 pounds)
1 tablespoon sugar
2 tablespoons butter
1/2 teaspoon salt
Pepper

Steps:

  • Quarter and cut carrots into 2-inch lengths.
  • In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
  • Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

Nutrition Facts : Calories 128 g, Fat 6 g, Protein 1 g

CARROTS WITH GINGER AND HONEY



Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Tips:

  • Use fresh, tender carrots for the best flavor and texture.
  • Peel the carrots before cooking to remove any dirt or blemishes.
  • Cut the carrots into uniform pieces so that they cook evenly.
  • Use a combination of water and butter to cook the carrots. This will help to prevent them from sticking to the pot and burning.
  • Add the honey, brown sugar, and spices to the carrots during the last few minutes of cooking. This will help to caramelize the carrots and give them a delicious glaze.
  • Garnish the carrots with fresh herbs, such as parsley or thyme, before serving.

Conclusion:

Martha Stewart's Honey Glazed Carrots are a delicious and easy-to-make side dish that is perfect for any occasion. The carrots are tender and flavorful, with a sweet and slightly tangy glaze. This recipe is sure to be a hit with everyone at your table.

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