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Honey and Chile Glazed Carrots

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Honey and Chile Glazed Carrots

Honey and Chile Glazed Carrots
Lara Ferroni
Provided by:
total prep


  • 4 tablespoons unsalted butter
  • 2 pounds carrots, peeled and cut into 1/2-inch-thick rounds
  • 1/3 cup honey
  • 1 teaspoon kosher salt
  • 1 large pinch cayenne


  • Melt the butter in a very large skillet over medium-high heat. Add carrots and cook, stirring, until carrots just begin to turn golden, about 3 minutes.
  • Stir in the honey, 1/4 cup water, salt, and cayenne. Cover, reduce heat to medium, and cook until carrots are just tender, 4 to 5 minutes.
  • Uncover pot and cook on high heat until pan sauce turns syrupy and glazes carrots, 2 to 3 minutes. Taste and adjust seasonings, if necessary, before serving.