Stovetop Honey Balsamic Glazed Carrots

Tender honey balsamic glazed carrots pan-roasted stovetop finished with a sprinkling of thyme. An easy one-pan dish that takes less than 20 minutes! Pairs perfectly with turkey, chicken, roast beef, lamb and duck.

Sometimes you just need to be fancy so I used heirloom carrots for this recipe but your regular orange carrot will do just the same. I love to pan-roast vegetables when I can versus roasting in the oven simply because by the time my oven warmed up I could have been done.

Time is precious and as a mom, with two kids. I am always on the go. So when I can make something easier, faster and with less mess well, that is going to be my mission Operandi! This recipe is done all in one pan, less time, less mess….a winner in my mind!

Ingredients You’ll Need

• Carrots – full size ones either with the tops stil on or in a bag. You can choose regular all orange carrots or make it fancy with a bag of colourful carrots. They all taste roughly the same.
• Honey – Liquid honey is preferred or if you are following a vegan lifestyle or short on honey you can also substitute the honey for maple syrup.
• Balsamic vinegar – balances the sweetness out with a little acidity.
• Salt and pepper – to taste
• Fresh thyme – adds a nice herbal note that complements the flavours in this recipe.

How to make Stovetop Honey Balsamic Glazed Carrots

Carrots are sweet on their own but the honey in this recipe gives them a nice glaze. And the balsamic evens out the intensity of the sweetness perfectly. To make these honey balsamic carrots simply wash and cut the carrots into even pieces or if they are thin like what I had on hand you don’t need to do anything more than cut off the tops.

If some of the carrots are a bit thicker just cut them length-wise until the carrots are as evenly sized as possible. This will ensure that the carrots cook evenly and the larger ones are fork-tender at the same time as the smaller carrots.

If you prefer to cut your carrots into pieces go ahead just try and make the bits as uniform as possible. Adjust your cooking time if the carrots you have are smaller than the ones I have shown in my pictures. Smaller pieces will cook faster.

Once the carrots are washed and all as uniform in size as possible simply throw all the ingredients in the pan over medium heat. Cover the pan with a lid and let simmer for about 10 minutes and then lift the lid and let simmer for another 10 or so minutes or until the carrots are fork-tender. Serve immediately.

Can you freeze glazed carrots?

Cooked carrots don’t freeze well and tend to get mushy when thawed. But the good news is that this recipe is so quick to make there really is no reason to batch cook and freeze these. You can, however, store leftovers in the fridge in a sealed container for up to 2 days and reheat.

how do heirloom carrots taste?

There isn’t much difference between heirloom carrots and regular carrots other than the fact that they look pretty. There are a few subtle flavour differences:

• Purple carrots are a little sweeter and sometimes have a slight peppery taste
• Red Carrots taste the same as orange carrots
• Yellow or white carrots are much sweeter than the other carrots and are less earthy in flavour

Does Eating Carrots Help your Eyesight?

Not really. If they did I would eat a bag a day to be rid of my glasses. I am blind as a bat without them!

This old wives tale comes from the fact that carrots are high in beta carotene which is the body converts into vitamin A. Vitamin A is said to help convert light into signals sent to the brain that help us to see better in low light.

I personally think this idea of carrots helping us see better is just something our moms told us to get us to eat more veggies. As a mom, I will hail the benefits of

Storing honey Balsamic Roasted Carrots

If you have leftovers of this recipe you can store them in a tightly sealed container for up to 5 days in the fridge. This recipe does not freeze well so eat them up!

More Easy Vegetable Recpes To try

• Cilantro Lime Fire Roasted Vegetables
• Garlic Roasted Broccoli
• Butter Smothered Green Beans and Cashews
• Italian Potato Salad With Green Beans
• Pan-Roasted Brussel Sprouts with Bacon & Leeks

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