In a Southern spread full of savory gravies and smoky meats, a dish of Honey-Glazed Baby Carrots is the bright, sweet jewel on the plate. These aren’t the mushy carrots from a school cafeteria; these are tender-crisp, buttery, and coated in a sticky-sweet glaze that highlights their natural flavor. This is the perfect “holiday-standard” side dish because it’s fast, uses only one pan, and—let’s be honest—it’s the only way to get the kids to ask for seconds of vegetables! INGREDIENTS
The Veggies: 1 lb Bag of Baby Carrots (or whole carrots peeled and cut into 2-inch chunks)
The Glaze:
3 tbsp Butter (unsalted)
3 tbsp Honey (clover or wildflower works beautifully)
1 tbsp Brown Sugar (for that deep molasses undertone)
The “Brighteners”:
1 tsp Lemon Juice (to cut the sweetness)
1/4 tsp Salt & a pinch of Black Pepper
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