Lemon Honey Glazed Carrots

Lemon Honey Glazed Carrots

9 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  VVMYRSS

“Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
  2. Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

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Reviews (9)

Rate This Recipe
Sarah Jo

Sarah Jo

I threw in a clove of fresh minced garlic in with the butter and sauteed it a bit before adding the honey, lemon juice and ginger. I made no other changes. These were out of this world......even my kids liked them!

Baking Nana

Baking Nana

These are very good but I would cut back on the honey. The lemon off sets the sweetness of the honey very well. These would be easy to steam or par boil the carrots ahead of time and finish just before serving.

Daisies and Irises

Daisies and Irises

Really nice flavor combination. I steamed the carrots instead of cooking in water, then sauteed them as directed until the sauce was glazed and very browned over the carrots. Converted some non-carrot eaters in our family to liking this vegetable!

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 170 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Vanilla Glazed Carrots


next recipe:

Balsamic Glazed Carrots