This recipe for honey glazed carrots is a quick & easy 15 minute side dish. Baby carrots combine with champagne vinegar and honey for a sweet healthy side dish recipe. if you are looking for a lovely addition to your Thanksgiving buffet table this year, look no further.
I can’t believe how quickly this year has gone by. It seems as though spring was just a few weeks ago, and here we are getting close to the holiday season! I really enjoy roasting vegetables this time of the year. They taste amazing in salads and as side dishes like my roasted Parmesan carrots recipe..
Vanilla and Honey Glazed Carrots
I love to cook carrots in a way that brings out their natural sweet nature. Normally, I will roast them in the oven, as I do in this roasted carrots and mushroom recipe. But roasting carrots takes more time and uses up oven space, which matters on a special day such as Thanksgiving.
During the holidays, all your regular recipes need a little bit of dressing up to make them extra special. Baby carrots are sweet on their own. For a special holiday treat, try to get some from your local Farmer’s market!
Adding honey to an already sweet vegetable like carrots adds a rich extra touch and the champagne vinegar adds a nice bit of tartness to even out the sweet taste. Your guests will just love this recipe..And you will love how simple it is to make!
Just combine all of your ingredients in a large sauté pan over a medium heat. The trick is to be careful not to crowd the carrots. Bring the pan to a simmer. If the liquid reduces to much, just add extra water or honey as they cook. As you continue cooking, the liquid will be reduced to almost nothing and you’ll be done. except for a garnish of fresh parsley. No babysitting, or stirring. Just easy, peasy – the perfect Thanksgiving side dish!
These honey glazed carrots are very easy to do and just delicious. The carrots are sweet and crunchy with just a hint of vanilla in the delicious glaze. You can also make this recipe Paleo compliant by using clarified butter instead of normal butter.
- 2 cups of sliced carrots
- 1½ tbsp honey
- ¼ tsp vanilla extract
- 1 tbsp butter (clarified butter for Paleo)
- dash of champagne vinegar
- 1 pinch Kosher Salt
- Fresh parsley
- Combine all ingredients in a large sauté pan over a medium heat being careful not to crowd the carrots.
- Bring the carrots to a simmer. Add extra water or honey as they cook if this is needed.
- Continue cooking until the liquid has reduced to almost nothing.
- The carrots should be cooked through, shiny and delicious. Garnish with fresh parsley and serve hot.