Cinnamon Honey Carrots
Made with just a few ingredients, these Cinnamon Honey Carrots are perfectly sweet and savory. A quick & easy side dish for Easter, Thanksgiving, or Christmas – or ANYTIME!!
The Best Glazed Carrots
This Cinnamon Honey Carrots recipe is one of my favorite easy side dishes for holiday meals – I especially like to serve it for Easter and Thanksgiving!
The honey glaze is spiced abundantly with cinnamon and plays so beautifully with the sweet, earthy flavor of carrots. This dish is quick and easy to prepare, with fresh carrots + a few common kitchen staples, and mostly hands-off prep time.
While I always grab this carrot recipe for holiday menus, it’s one that makes a frequent appearance for weeknight dinners as well. I learned about these delicious carrots from my mom, who likes to add brown sugar and cinnamon to her cooked carrots. I added in some honey with this recipe, for a bit more texture and decadence – these carrots are always a hit!
What You’ll Need
You only need 7 ingredients, including salt & pepper, for this easy vegetable side dish!
- Unsalted butter – Since we’re adding salt to the recipe, I prefer unsalted butter to control the flavor.
- Carrots – Peel and slice diagonally into 1/2″ pieces.
- Salt – A great contrast to the sweetness of the other ingredients.
- Honey – Creates the sweet glaze.
- Brown sugar – The brown sugar adds another level of sweet flavor.
- Cinnamon – I’m a big fan of cinnamon. And I don’t hold back in this recipe!
How to Make Cinnamon Honey Carrots
This Easter side dish requires just a few easy steps.
- Cook the carrots. Melt better in a skillet. Add the carrots. Cover and cook for 25 minutes, then remove the cover and continue cooking for 5 to 10 minutes, or until fork tender.
- Add the other ingredients. Add the remaining butter, honey, brown sugar, cinnamon, salt, and black pepper to the carrots. Increase the heat and cook until the honey glaze is syrupy and thickened. That’s it!!
Tips & Variations
Here are some tips and tricks to making the perfect glazed carrots every time.
- Cut carrots thinner if needed (or if desired!). If any of the carrots are exceptionally large, cut them slightly thinner than 1/2″, so they cook more evenly. I like the big chunks of carrots, but if you prefer smaller bites then cut them accordingly. Smaller pieces will take less time to cook.
- Keep an eye on the honey. Once you increase the heat, watch to make sure the honey doesn’t overcook and take on a burnt texture and flavor.
- Taste test. Once the glaze has thickened, give the carrots a quick taste test to see if you’d like more salt. While you don’t want them to be overly salty, don’t under-salt either.
- Can I use baby carrots instead? If you want to use baby carrots instead of slicing regular carrots, that will work perfectly fine in this recipe.
- Switch up the seasoning. I love the combo of cinnamon, honey, and brown sugar for flavor. However, you can also add flavors like nutmeg and ginger, and then garnish the dish with thyme or parsley.
These honey glazed carrots always make a great Easter side dish, but they’re also great for Thanksgiving, Christmas, and even non-holidays as well. They pair well with main courses such as smoked turkey or turkey tenderloin, a holiday ham, mustard pork loin roast, or stuffed pork chops.
How to Store & Reheat Leftovers
Leftover cinnamon honey carrots can be refrigerated for up to 5 days. They reheat perfectly in the microwave, though you can reheat them on the stovetop as well.
You can also freeze your glazed carrots in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stovetop.
More Holiday & Easter Side Dish Recipes:
- New Potatoes with Roasted Garlic Vinaigrette
- Easy Creamy Mashed Potatoes
- Green Bean Casserole from Scratch
- Touch of Grace Biscuits
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- 1/2 cup unsalted butter, divided
- 3 pounds carrots, peeled and sliced into 1/2" pieces on the diagonal (if you have especially large carrots, slice them a bit thinner)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1.5 teaspoons cinnamon
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Heat a 12" skillet over medium heat. Add 6 tablespoons of the butter. Once butter melts, add carrots, and stir to coat. Place cover on skillet and cook for 25 minutes.
- Remove cover and cook for 5 to 10 minutes more, stirring occasionally, until carrots are fork tender. If your carrot pieces are on the large side, you may need to cook a bit longer.
- Add remaining 2 tablespoons of butter, plus honey, brown sugar, cinnamon, salt, and black pepper. Bump up the heat just a bit, to medium-high, and cook for another 3 to 5 minutes until honey mixture is syrupy and thickened. Taste test and add more salt if needed. Serve warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 337mgCarbohydrates: 22gFiber: 5gSugar: 13gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.