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Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Great Roasted Carrots
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Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
Glazed Stovetop Carrots
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
Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
Grilled or Roasted Carrots With Sweet Soy Glaze
Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.
Charred, Oven-Roasted Carrot Salad With Feta Cheese
Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace.
Roasted Carrots With Harissa and Crème Fraîche
Spiced roasted carrots get a cooling dollop of crème fraîche.
Spirited Cooking: Bourbon Glazed Carrots
Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.
Glazed Carrots With Burnt Honey and Gochugaru
To tame the sweetness of these Korean banchan-inspired glazed carrots, we burn the honey and spike the sauce with chile pepper, ginger, and a splash of vinegar.

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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.

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