When I think of Easter dinner I think of Ham, Honey Glazed Carrots, and Scalloped Potatoes or Rice Pilaf. I don’t know what it is about carrots and Easter that makes them go together like peanut butter and jelly.
Maybe it is the Easter Bunny or just that it is Spring! Whatever it is, you can’t go wrong serving carrots for Easter, especially these sweet Honey Glazed Carrots. What makes them even better is that they fit into a Gluten-Free or Paleo diet as well.
When I was a kid, carrots were my favorite vegetable. They were so sweet, buttery and crunchy. They were about the only vegetable I would eat back then. I did not like vegetables as a kid except for peas and carrots. However, if my parents served sweet carrots for a holiday dinner, I gobbled those up!
Today I will proudly serve Honey Glazed Carrots because pretty much everyone loves them, and two even folks who eat a gluten-free or paleo diet can have these carrots!
They are pretty much universally loved. And they are just so darn cute.
Tips For Making Perfect Honey Glazed Carrots
You won’t believe how easy these Honey Glazed Carrots are to make! It is almost not even enough effort to call it a recipe. However, let’s go through the steps.
- Make sure the carrots are fresh, not frozen.
- Make sure the carrots are washed, trimmed, and peeled. If you don’t want to peel carrots just buy them in a bag already peeled.
- Use real butter! Yes, you could use oil, but the butter adds so much flavor!
- These carrots have only a few ingredients so it is imperative to use the best quality ingredients you can find.
How To Make Honey Glazed Carrots
(Scroll down for a printable recipe with specified amounts of ingredients.)
Step 1: Boil water in a medium saucepan.
Step 2: Add salt and carrots. Cook until tender, roughly about 5 or 6 minutes.
Step 3: Drain carrots and add back to the saucepan.
Step 4: Add butter and honey to the saucepan.
Step 5: Cook for about 5 minutes until the sugar and butter form a glaze that coats the carrots. Sprinkle with salt and pepper, and serve hot.
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to the pan, with butter, honey, and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
What to serve with Honey Glazed Carrots
- Ham. Honey Glazed Carrots go perfectly with a spiral ham for a holiday dinner.
- Turkey. They make an excellent side dish with turkey for a holiday dinner, such as Thanksgiving.
- Chicken. Serve Honey Glazed Carrots as a side with my Oven Baked Chicken Breast for a weeknight dinner.
- Salmon. Pair these carrots with fish, such as Salmon for a healthy weeknight meal or during Lent.
- Pea Salad. Serve alongside with Grandma Lois’ Spring Pea Salad.
Other Recipes With Carrots
- Glazed Carrots – There is no honey in this recipe, but instead, brown sugar and orange juice give these carrots their sweetness.
- Crock Pot Chuck Roast (with Potatoes and Carrots) – This easy, savory comfort food roast is one of the most popular recipes on the blog.
- Carrot Cake – The is the best carrot cake in my humble opinion. My family gobbled it up in no time.
Other Holiday Side Dishes
- Scalloped Potatoes – Easy Cheesy Scalloped Potatoes are very similar to Potatoes Au Gratin because they are drenched in a creamy, cheesy, garlicky cream sauce and then covered in more cheese! They make a perfect comfort food side dish for all your holiday dinners!
- Crockpot Roasted Potatoes – Crockpot Roasted Potatoes are russet potatoes roasted in a crockpot or slow cooker with garlic, Italian Seasoning herbs, including rosemary, and parmesan cheese. These Crockpot Roasted Potatoes are perfect for a weekend or holiday dinner.
- Ham Green Beans And Potatoes – Instant Pot Ham Green Beans And Potatoes is a classic Southern side dish or one-pot meal, often slow cooked in a crockpot with a ham hock, but this short cut method uses chopped ham in an Instant Pot pressure cooker.
- Rice Pilaf – This fluffy, buttery Rice Pilaf, infused with incredible flavor from sauteing in butter and cooking in seasoned chicken broth, with vermicelli (or orzo), creates a classic side dish for a holiday meal or weeknight dinner.
- Roasted Brussels Sprouts – These Roasted Brussels Sprouts with Bacon and Balsamic will turn brussels sprouts haters into brussels sprouts lovers! Why? Because roasting the brussels sprouts with Bacon, onion, and a Balsamic Glaze adds incredible nutty, smoky flavor!
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Honey Glazed Carrots
- 1 lb baby carrots
- 2 tablespoons honey
- 2 tablespoons butter
- salt and pepper to taste
- Boil water in a medium saucepan.
- Add salt and carrots to boiling water. Cook until tender, roughly 5 or 6 minutes.
- Drain carrots and add back to the saucepan.
- Add butter and honey to the saucepan.
- Cook for about 5 minutes until the sugar and butter form a glaze that coats the carrots.
- Sprinkle with salt and pepper to taste, and serve hot.