Honey-Glazed Carrots

Recipe from Freda DeKnight

Adapted by Kayla Stewart

Honey-Glazed Carrots
Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.
Total Time
40 minutes
Rating
4(365)
Notes
Read community notes

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight’s commitment to fresh ingredients and vibrants flavors in her cooking. —Kayla Stewart

Featured in: The Ebony Test Kitchen, Where Black Cuisine Was Celebrated, Is Reborn

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Ingredients

Yield:2 to 4 servings
  • 6 to 8carrots, peeled
  • 2tablespoons orange juice
  • 2tablespoons honey
  • 1tablespoon butter
  • Salt
  • 1tablespoon finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

105 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 1 gram protein; 301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees.

  2. Step 2

    Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they’re tender but not soft, about 15 minutes.

  3. Step 3

    Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.

  4. Step 4

    Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

Ratings

4 out of 5
365 user ratings
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Cooking Notes

Prakash Nadkarni

The OJ here is a nice touch: I imagine added orange zest would help also. Many cuisines combine carrots with a sweet base for side dishes. There's a very similar Japanese dish that's very quick to make: carrot slices are sauteed in oil/butter with a little soy sauce until partly caramelized, then combined with honey+minced ginger, and optionally finished with chopped shiso leaf (perilla), whose main flavoring molecule, perillaldehyde, combines mint+cinnamon flavors.

DeLauné

In south Louisiana where I grew up, the carrots were sliced, and the recipe was called Copper Pennies. Always makes me want a good slice of ham.

Kentfield Barbara

This was a good side dish. I also finish carrots off in a bowl with a mixture of Dijon, brown sugar and butter but honey could be used instead of the sugar. This is of course a different recipe!

Me

Good way to use up leftover baby carrots and 15 minute boil was just right. Had the oven on anyway but agree stovetop could work fine.

Elena D.

After baking for 15 minutes, broil on high until browned on top

Sally Beth Lyon

Can just mix the raw carrots with ingredients and microwave.

janice

Made for Easter dinner. Followed recipe exactly then made a topping of finely chopped pistachios in browned butter with a dash of soy sauce and chopped fresh parsley. Very flavorful. Was a hit & will definitely make again.

janice

Made for Easter dinner. It was a hit! Followed recipe exactly then made a topping of finely diced pistachios to browned butter with a small splash of soy sauce. Stirred in freshly chopped parsley. A keeper!

Diana

If you simmer the carrots for 15 minutes, they will be too soft and mushy! Even after 5 minutes, mine were too soft.

agatha

Do you think I could make this a day head?

Diana

That's what I am trying to do, but the carrots are so soft that reheating them in the microwave tomorrow will turn them to mush. I would cut the initial simmering time to 5 minutes maxl

Me

Use small skillet. One in basement too large disburses sweetening.

JaxJay

Can someone please tell me how to distinguish “tender” from “soft”?

Stephanie in California

Good gracious, this is absolutely delicious. I will be making this again. My husband loved it!

Cootsq

I've always made these, just with brown sugar instead of honey. So good.

James

Wonderful side, but something that went from included with entree to $30 "small dish"

Susan Weis-Bohlen

I don’t like to cook honey because it kills all the nutrients. So you can add after cooking or use maple syrup in place of honey. soy sauce or tamari is amazing too!

Cynthia Kegel

Try dill instead of parsley, and a little more butter.

Kris

Delicious recipe. Didn’t change a thing. Used organic carrots.

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Credits

Adapted from “A Date with a Dish: Classic African American Recipes” by Freda DeKnight (Johnson Publishing Company, 1962)

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