Can I make glazed carrots ahead for Thanksgiving?

Yes. Cook the carrots ahead and glaze fresh, or reheat gently in a skillet with a splash of water to loosen the glaze.

Recipes · Sides

Honey-Glazed Carrots

Name: Honey-Glazed Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut; 2 tablespoons butter; 3 tablespoons honey; 1/4 teaspoon salt; Pepper; Fresh parsley or thyme

By Janet
From Janet's Recipe Box · 20 min · one pan

Tender honey-glazed carrots in a glossy honey-butter glaze with parsley in a serving dish — Sweet, buttery, and glossy. The easy side that makes any fall dinner feel a little more special.

This is my go-to side when I want something a little special without any real work. Tender carrots get cooked until just soft, then tossed in a glossy honey-butter glaze until they shine. It is sweet and savory and cozy, and it goes with basically everything, from a weeknight chicken to Thanksgiving dinner. The kids actually eat their veggies when they taste like this. Here is how I make it.

Prep

5 min

Cook

15 min

Pan

One

Serves

4 to 6

Honesty note: this is how I roughly throw it together, not a precise science. Adjust the honey to your taste and cook the carrots to whatever tenderness you like.

Ingredients

1 lb carrots, peeled and cut into sticks or coins (or whole baby carrots)
2 tbsp butter
3 tbsp honey
1/4 tsp salt, plus pepper
A squeeze of lemon or a pinch of cinnamon (optional)
Fresh parsley or thyme, chopped, for serving

How I make it

Cook the carrots first until just tender: either boil or steam them for 6 to 8 minutes, or roast at 400 for about 20, until a fork goes in easily.
In a large skillet over medium heat, melt the butter and honey together until bubbly and smooth.
Add the tender carrots and toss to coat, cooking a few minutes until the glaze thickens and clings and the carrots look glossy.
Season with salt and pepper, add a squeeze of lemon or a pinch of cinnamon if you like, and finish with fresh parsley or thyme.

My tip: do not rush the glaze. Let it bubble and reduce a couple of minutes so it turns sticky and coats the carrots instead of pooling in the pan.

Make it your own

Add a pinch of cinnamon or nutmeg for a fall twist, a little garlic for savory, or swap honey for maple syrup. These carrots are the perfect side for my cranberry crockpot turkey breast or any cozy fall main.

My side-dish staples

The skillet I glaze these in, my favorite peeler, and the serving dishes I use are all in my Amazon storefront.

Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.

Frequently asked questions

Can I use baby carrots?

Yes. Whole baby carrots are the easiest, just cook them until tender before glazing. No peeling or cutting needed.

Can I make these ahead for Thanksgiving?

Yes. Cook the carrots ahead and make the glaze fresh, or reheat the whole thing gently in a skillet with a splash of water to loosen the glaze.

Maple instead of honey?

Absolutely. Maple syrup makes a lovely, slightly deeper glaze and is a nice swap for a fall table.

Heads up: some links in this post are affiliate links to my Amazon storefront, which means I may earn a small commission if you buy through them, at no extra cost to you. I only share things I actually use.

Janet

Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.

Cranberry Crockpot Turkey Breast

The cozy fall main these carrots were made to sit next to.

Read the turkey recipe →

A Janet's Recipe Box favorite, exactly how I make it at home. Amounts are a starting point, adjust to taste.