Lemon-Honey Glazed Carrots

Honey-glazed carrots are easy to make with just a few simple ingredients. The carrots are cooked with herbs and then coated in a sweet honey-lemon glaze. Make them for holiday dinners or anytime you want a simple vegetable side dish.

cooked carrots in a skillet.

Whether it’s chicken, pork chops, steak, turkey, or ham, these honey-glazed carrots are like the little black dress of side dishes; they go with pretty much anything.

They’re seasoned with herbes de Provence and coated in a light lemon-honey glaze for a sweet and tart finish. Oh, and they’re easy! You only need a handful of ingredients and one skillet to make them.

So, long story short: They’re bright and cheery and the perfect side dish for pretty much any main dish.


  • Olive oil
  • Carrots
  • Herbes de Provence
  • Kosher salt
  • Honey
  • Lemon juice
ingredients for the dish in a skillet.

Herbes de Provence is a dried herb mix that includes oregano, lavender, thyme, rosemary, tarragon, and basil. It’s very aromatic and pairs perfectly with the lemon and honey.

I use two pounds of carrots for four servings if it’s the only side dish. It will stretch to serve more if it’s part of a holiday spread with multiple sides. You can also double the recipe if you want to serve more people.

photo collage of the carrots in a skillet with oil and herbs and the skillet covered.

How to Make Glazed Carrots

I like to peel and slice them on an angle into 1” pieces. You could also slice them into coins. Just keep in mind that the thicker they are, the longer they will take to cook.

Heat the oil in a large skillet. Add the carrots, herbs, and salt, and then cover the pan with a lid. This will steam the carrots and soften them. I like to cook them this way until they are almost fully cooked. If you stick a fork in one, there should be some resistance – it usually takes about 20 minutes or so.

Once they are steamed, remove the lid and stir them around. There will be residual water in the pan, so let that cook off before adding the lemon juice and honey.

Increase the heat to medium-high and cook the carrots in lemon and honey. Give them a stir every few minutes – they will start to caramelize in spots. After about ten minutes, they will be cooked through.

Tip: If you prefer softer carrots, steam them longer with the lid on. I prefer them with a little bit of a bite and not too soft and mushy.

Pressing Questions Answered!

I don’t have the herb mix – can I use something else?

Yes, pretty much any dried herb will work, like parsley, thyme, rosemary, and oregano. You can use all of one kind or do a mix – you can’t really mess it up 🙂

Can you make them ahead?

You can! You can steam the carrots in with the oil and herbs and then store them in the fridge up to a day in advance. The next day, warm them up on the stove in a skillet (add a tablespoon of water) and then add the lemon juice and honey and finish them.

How long do leftovers keep?

They will keep for three to four days!

Make these for the holidays or make them for a weeknight dinner. I hope you like them as much as I do!

Happy carrot-cooking,

honey glazed carrots in a pan.

More Vegetable Side Dishes

Want more ideas? Check out my Holiday Side Dishes round-up, or give these recipes a try…


Lemon-Honey Glazed Carrots

glazed carrots.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Easy honey-glazed carrots brightened with a squeeze of fresh lemon juice and cooked, on the stove, with some herbs and olive oil.

  • Author: April Anderson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Cuisine: American


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled and cut into 1-inch pieces
  • 2 teaspoons Herbes de Provence
  • 3/4 teaspoon kosher salt
  • 2 tablespoons honey
  • Juice of 1 lemon


  1. Heat the olive oil in a large pan over medium heat. Add the carrots, herbs, and salt. Stir the carrots around to coat them evenly in the oil and herbs. Cover the pan and let them cook, occasionally stirring, for 20 minutes. The carrots should be fork-tender but with a little resistance.
  2. Whisk the honey and lemon juice in a small bowl. Add it to the pan and stir to coat the carrots. Cook the carrots uncovered for 10 minutes or until the carrots are tender and lightly caramelized in spots.


I prefer the carrots with a little bit of a bite instead of completely soft. For softer carrots, cook them five to ten minutes longer in the first step.


  • Serving Size: 1/4 of recipe
  • Calories: 189
  • Sugar: 19.8g
  • Sodium: 389.7mg
  • Fat: 7.6g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 31.6g
  • Fiber: 6.6g
  • Protein: 2.2g
  • Cholesterol: 0mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

The post, photos, and recipe have been updated from the archives. First published in March 2017.


  1. Sounds awesome! Going to try it out today itself! I love the way you write…easy going and methodical…keep it up 🙂

  2. Not wild about cooked carrots but this recipe made them delicious. And it looks healthy!

  3. This beautiful side dish was a hit at Thanksgiving–wow did they smell aromatic while they were cooking! Thanks for the clear instructions on ahead of time prep-worked out perfectly!

  4. Love this recipe. Made it today for the first time and it was delish. My sister couldn’t stop devouring them. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.