These Honey, Rosemary, and Lemon Glazed Carrots are a fast and simple side dish. in my opinion, a simple side dish that’s just perfect for the season.
Put the carrots in a large skillet with the stock, 1 Tablespoon of honey and salt. Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until the carrots are just tender, approximately 5 minutes for cut carrots and 10-12 minutes for whole carrots. Turn or stir carrots about halfway through.
Remove the lid. Continue cooking until the liquid reduces to approximately 2 Tablespoons.
Add the rest of the honey, butter, Rosemary, and zest of the lemon.
Continue cooking until the sauce thickens and turns a light brown.
Remove from the heat. Add the juice of 1/2 lemon. Season to taste with salt, pepper, and additional lemon as desired. Serve warm.
The flavors of lemon and honey make these carrots versatile with so many different dishes and meals.
MORE HONEY AND LEMON GLAZED CARROTS RECIPES READERS LOVE!
chicken vegetable soup – light & flavorful
honey garlic chicken – Super quick!
creamy garlic mushroom spaghetti – the classically delicious version
Salt and Vinegar Chicken Wings – quick and creamy
Bacon Pea Salad – Easy and delicious!
chicken broccoli stir fry – super easy!
honey and lemon glazed carrots
- skillet
Equipment
- skillet
Ingredients
- 1 pound carrots
- 1/2 cup vegetable stock
- 3 Tablespoons honey divided
- 1/4 teaspoon salt
- 1 lemon zest and juice
- 1 Tablespoon butter
- Rosemary
Instructions
- Wash your carrots and trim as desired.
- Put the carrots in a large skillet with the stock, 1 Tablespoon of honey and salt. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer until the carrots are just tender, approximately 5 minutes for cut carrots and 10-12 minutes for whole carrots. Turn or stir carrots about halfway through.
- Remove the lid. Continue cooking until the liquid reduces to approximately 2 Tablespoons.
- Add the rest of the honey, butter, Rosemary, and zest of the lemon.
- Continue cooking until the sauce thickens and turns a light brown.
- Remove from the heat. Add the juice of 1/2 lemon. Season to taste with salt, pepper, and additional lemon as desired. Serve warm.
3 thoughts on “honey and lemon glazed carrots”