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 are not a priority. Sorry! 😉
So this is how I make carrots that look and taste roasted but are made on the stove. It’s very simple!
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Glazed Stovetop Carrots
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Side
Western
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
My family loved these carrots! We grow our own carrots that keep in the fridge til midwinter. . Switching to grocery produce carrots is a let down but your recipe boosts the flavor to come close to our homegrown.
Nothing beats homegrown – I’m so jealous Ramie!
I am trying one of your recipes for the first time for Thanksgiving this year. It looks delicious.
Hope you love it Carla!! N x
i just made this for canadian thanksgiving, subbing soy sauce for the salt and it was a big hit 🙂
HAPPY THANKSGIVING HELEN! N x
I have made so many of your recipes but never leave reviews so I am going through and doing bulk reviews today because you deserve it 🙂 You are the reason I am such a good cook and I always rave about your recipes. My partner thinks i’m obsessed (lets face it, he’s right!). These carrots were next level amazing! Even the vegetable hater enjoyed them. I throw some beans and broccoli in towards the end of cooking, before the water goes in and they always turn out wonderfully!
Bulk review! I love it 🙂 Thanks Clare! Every review helps – negative or positive!! Glad you enjoyed this! N xx
Hi Nagi,
would this work with your shnitzel recipe and the mushroom sauce?
I’m searching for a good side for the shnitzel and mushroom, something other than rice
YUM – yes! A complete plate of comfort food! 🙂 N xx
Yet another dish from your blog that made an appearance at my Christmas table this year! Simple and delicious. I used purple carrots because they look fancy (!!) and I’d make these again any day. Thanks for such an easy and lovely side dish Nagi!
Ohhh Beck! I’m so touched that you used my recipes for Christmas! Thanks so much for letting me know 🙂 N xx
Theselook so yummy, I want to know if they can be done in the oven? Thanks again 🙂
Yes they can! Just turn the carrots occasionally 🙂
Great recipe, I want to try this too but in the oven – so I presume I leave out the water in this case? Or how would you do them please?
Hi Chloe! Yup – I do about 25 minutes in the oven at 180C/350F 🙂 N x
These are so yummy 🙂 I made these for the first time a few weeks ago, and now I’ve made them three times! I have a tiny oven so being able to make these on the stovetop is such a help!
Also, you need your own tv cooking show. Your personality really shines through here! I haven’t found a recipe of yours that I don’t like yet! Pad See Ew…..on the menu for Monday 🙂
Hi Nagi,
Do you think rice malt syrup could be used as a substitute for honey in this recipe?
Hi Chelsey – yup, I am 99% sure it will work just find, I actually just made this with maple syrup the other day so I know it’s pretty flexible 🙂