Glazed Mini Carrots

Glazed Mini Carrots

3 Reviews
From the EatingWell Kitchen

Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups mini carrots, (1 pound)
  • 1/3 cup water
  • 1 tablespoon honey
  • 2 teaspoons butter
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • Freshly ground pepper, to taste


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  1. Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 74 calories; 2 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 1 g protein; 34 mcg folate; 5 mg cholesterol; 10 g sugars; 4 g added sugars; 15855 IU vitamin A; 7 mg vitamin C; 41 mg calcium; 1 mg iron; 236 mg sodium; 288 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 fat

Reviews 3

September 21, 2016
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By: Tara Lane Cale
I used regular carrots cut on a bias instead of the baby cut ones. It worked great & I loved this recipe. I wanted to add a little flavor to what can otherwise be a boring vegetable, but w/o making it unhealthy. It is after all a vegetable. Great recipe!
April 02, 2010
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By: EatingWell User
These carrots are so easy to put together and they are great for adding color to a meal. Sometimes I sub a little bit of orange juice for the lemon juice. A little orange or lemon zest also adds just a bit of zing to complement the sweet honey.
October 02, 2009
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By: StaceyS4
These do not last long when I make them! Great way to get your carrots in! My 1 yr old, 2 yr old, husband & myself eat 'em up. I let them cook just a tad little longer so they will be tender enough for the young kids.

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