Slightly sweetened with honey, these sauteed carrots will make everyone happy to eat their vegetables, Honey Glazed Carrots.
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Honey Glazed Carrots are my daughter’s absolute favorite vegetable dish. We first had a frozen version which she loved. I have to admit I liked them to. I try not to use a lot of processed food but it is really helpful to have some frozen vegetables in the freezer. The first time I tried to make Honey Glazed Carrots, my daughter told me the frozen ones were better. I took that as a challenge to make fresh carrots that were better than the frozen ones.
Of course the frozen were going to be better because they would have more honey and butter in them. After a few tries, I came up with a version we all like. It is lower in fat and calories but most importantly, it is simple. I have really come to love using this technique for vegetables, simmering in a little water than tossing with butter. What is not to like about butter dripping off a vegetable. I always use a “light” butter to cut down on fat and more importantly cholesterol. If you want to use regular butter, go for it. The calorie count won’t be the same. A tablespoon of regular butter has 100 calories and 11 grams of fat. A tablespoon of Land o Lakes “light” butter has 50 calories and 6 grams of fat. Brummel & Brown has 45 calories and 5 grams of fat.
There was a time when my child would not touch a carrot whether it was cooked or raw. She absolutely adored cauliflower. Now she loves carrots and hates cauliflower. We are lucky that she still is a pretty good eater. Most of the time, she will try anything. There are those occasions when she doesn’t want to eat anything though. I am hopeful she will grow out of this. There has got to be light at the end of the tunnel. I hated green beans and zucchini as a kid and now I like them. There is hope right?
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Honey Glazed Carrots
- 4 cups sliced carrots
- 1 cup water
- 3/4 tsp . kosher salt
- 2 tbsp . light butter , softened
- 1 tsp . honey
In a small bowl, mix together butter and honey.
Place water, carrots and salt in a medium skillet over medium heat. Bring to a simmer.
Cover and cook for about 15 minutes or until carrots are fork tender.
Drain any water from the skillet.
Put carrots back on to medium heat and add butter.
Toss the carrots in the butter as it melts and cook for another 5 minutes
Happy Healthy Eating,
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