Glazed Baby Carrots Recipe

Prepare and par-cook carrots

Place 1 lb baby carrots in a medium saucepan and add 1 cup water and 1 tsp kosher salt. Bring to a simmer over medium-high heat, cover, and cook until carrots are just tender when pierced with a fork, about 8–10 minutes. Drain and reserve carrots; discard most of the cooking liquid but leave about 1–2 tablespoons clinging to the carrots for extra steam.

While carrots cook, measure and combine glaze ingredients so they are ready when carrots finish.

Make glaze

In a small bowl whisk together 3 tablespoons hot honey, 1 teaspoon apple cider vinegar, 1 teaspoon soy sauce, and 1 teaspoon red pepper flakes. Taste and adjust: add a pinch more red pepper flakes for heat or an extra 1/2 teaspoon honey for sweetness.

Glaze carrots

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. Once the butter foams and begins to turn slightly golden (about 1 minute), add the drained baby carrots in a single layer. Cook, stirring occasionally, until carrots develop light browning and edges caramelize, about 4–6 minutes.

Reduce heat to low, pour the prepared hot honey glaze over the carrots, and toss to coat. Cook, stirring constantly, until glaze thickens slightly and clings to the carrots, about 1–2 minutes. If glaze seems too thick, add up to 1 tablespoon water or reserved carrot cooking liquid to loosen.

Remove skillet from heat and stir in 1 tablespoon chopped fresh parsley. Season with freshly ground black pepper to taste (and additional salt only if needed).

Transfer glazed carrots to a serving bowl. Sprinkle with 1 teaspoon toasted sesame seeds if using for texture and a final pinch of red pepper flakes for heat. Serve hot.