By:Nagi
51 Comments
Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like the main event – turkey or ham. Stuffing. Homemade bread.
Carrots arenot a priority. Sorry! 😉
So this is how Imake carrots that look and taste roasted but are made on the stove. It’s very simple!
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Glazed Stovetop Carrots
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Side
Western
5 from 17 votes
Servings4 -5
Tap or hover to scale
These carrots look and taste like they've been roasted - but they are made on the stove! Great recipe for holiday feasts when the oven is tied up with other dishes!
Ingredients
- 6 carrots , peeled, cut into quarters lengthwise then halved
- 3 tbsp olive oil
- 2 tsp honey
- 2/3 cup water
- Salt and pepper
- Parsley , finely chopped, for garnish (optional)
Instructions
Heat the oil in a very large skillet over medium high heat.
Add carrots and shake the pan so they are (almost all) cut side down. Cook for 5 to 7 minutes without stirring until golden brown.
Add remaining ingredients except parsley. Stir once then allow to cook until the water is evaporated and carrots start to caramelise - about 3 minutes.
Stir once or twice until caramelised, then transfer to serving dish.
Sprinkle with parsley and serve warm
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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51 Comments
Jo Butler says
Absolutely delish! I swapped parsley for thyme.Reply
- Beth says
So good and so easy to make.
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- David says
Hi Nagi
How long in advance could you cook them? And how would you best reheat them? I ABSOLUTELY love this blog by the way!
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- pam says
can you make the stove top glazed carrots ahead of time and reheat?
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- Nagi says
Yes you can Pam! N x
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- David says
Hi Nagi
How long in advance could you cook them? And how would you best reheat them? I ABSOLUTELY love this blog by the way!
Reply
- Larry Irwin says
Made this tonight and they were a hit!
Took a bit longer since I was making 2 lbs worth. About 25 mins… Excellent recipe!Reply
- Laura Delgado says
My first time making “Glazed Stovetop Carrots”…. The recipe was easy to follow and tasted great…. Thank you Recipetineats!!!Reply
- Kylian says
I love this recipe! One thing I changed was skipping the parsley and adding a bit of cinnamon (I didn’t really measure) and it was incredible, I recommend you try it for yourself! Really goes great with the honey.
Reply
- Sue says
These were great! Only problem I had was adding water to the hot oil…..dangerous splatters everywhere. Any suggestions for how to avoid?Reply
- Larry Irwin saysSee AlsoTuna Spread (Pate) Recipe
Pull off the burner for a bit, then, with the honey, warm water, salt and pepper mixed together in a measuring cup – and with a mit on – dump it quickly into the center. Then put it back on the burner on high to finish it.
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- G Ramsey Jr. says
Add the honey then slowly add the water. Also make sure your pan temp is not too high.
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- Yvonne Feist says
Could u add brown sugar or would it be too sweet or maybe substitute for honey
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- Nagi says
Try this recipe Yvonne! https://www.recipetineats.com/brown-sugar-glazed-carrots/ N x
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- Katie Vieder says
Would this work with sliced carrot “coins” instead of sticks?
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- Nagi says
Hi Katie – yep, it sure will, just more turning required for the same weight of carrots (because each slice has more surface area) 🙂 N x
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- Julie Jackson says
These were amazing! This will be a go to. I wouldn’t change a thing.
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- Wendy says
My partner and I agree that this is the best carrot recipe yet! He wasn’t a carrot fan until after last night’s supper. Thank you from Canada. xo
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- Mundo says
Made this as a side along with some garlic mashed potatoes for my pork chops, delicious. Oh and I realized I forgot to add the water.Reply
- Nalubega Irene says
Yammy
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- Sabrina says
I’m planning to make these this Thanksgiving. If I double or triple the recipe, do I need to cook them longer?
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- Mundo says
Made this as a side along with some garlic mashed potatoes for my pork chops, delicious. Oh and I realized I forgot to add the water.Reply
- Nagi says
Hi Sabrina, no cook time will remain the same as long as they are in a single layer in the pan – N x
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- Trina says
Amazing! I did use soy sauce like I had seen in another comment. So much faster than roasting them and I think they’re even better! I will definitely make them again!Reply
- Nagi says
WAHOO!!!
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- Su says
Hi, basic cook with increasing confidence due to Nagi yeah. Dumb question, sorry. I don’t own a skillet, would a frypan work. Also for a gathering is there any way l can cook earlier and keep hot/ reheat etc. l struggle massively with timing food to ensure its all hot. Plan, slow cooker roast chook, semolina roasted spuds, roasted pumpkin, onion feta & maple. Have never cooked a roast so with your step by step instructions l feel less overwhelmed lol
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- Nagi says
Hi Su, yes a frypan is perfect. You could pre-cook then keep them in the oven on a low temp to keep warm (or even microwave to reheat) You’ve got this! – N x
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- Kate the Cook says
This recipe is great!! I used honey and pure maple syrup, and covered the pan for a few minutes to cook a bit faster. Will definitely make again!Reply
- Rae says
These were amazing. Both me and my husband loved them. I’ve used this recipe to make different styles/flavours of these delicious carrotsReply
- Nagi says
Awesome Rae!
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- Janae says
Are you able to use baby carrots for this recipe?
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- Jana says
I made these last night with baby (dutch) carrots – it turned out perfectly (I left the carrots in the pan for a bit longer than the recipe suggested and I just tested them with a fork until I thought they were cooked enough). Yum!Reply
