21 glazed carrot recipes

Honey, butter, lemon juice, salt and pepper, these a few ingredients create a tasty, sweet and buttery glazed mini carrots.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Carrots are very nutritional. Especially after cooking. This quick recipe is very easy to make and tastes nice too.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.

Carrot apricot casserole baked with dried apricots, brown sugar, butter, and slivered almonds. A sweet-glazed holiday side dish where tender carrots meet plump fruit and a buttery caramel-topped crunch.