Recipe/ Side Dish/ Vegetable

Honey Ginger Glazed Carrots

December 23, 2016 (Last Updated: May 29, 2019)

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Everyday carrots made elegant with a delicate honey ginger glaze.

Honey Ginger Glazed Carrots on a fork.

Honey Ginger Glazed Carrots are a delicious vegetable to serve at any meal. Sometimes I need a super simple veggie dish. I rarely cook carrots. I just eat them raw.

Every once in awhile they are just what I want for dinner. These honey ginger glazed carrots are perfect for every day or for an elegant meal.

What ingredients are needed for Ginger Glazed Carrots?

  • Carrots
  • Butter
  • Honey
  • Ground Ginger

Can I make these carrots vegan?

Yes, you will need to substitute the butter for olive oil or canola oil. 

Honey Ginger Glazed Carrots piled on a white plate and topped with fresh parsley.

Can I make Ginger Glazed Carrots ahead of time?

Yes, you can make these carrots ahead of time.  Cook the carrots and store in the refrigerator.  Just before serving make the glaze and reheat the carrots. I’m all about making life easier! 🙂

Other Recipes with Carrots

Ginger glazed carrots topped with fresh parsley

5 from 3 votes
Honey Ginger Glazed Carrots
Honey Ginger Glazed Carrots
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Cooked carrots with a light honey ginger glaze. 

Course: Side Dish
Cuisine: American
Keyword: carrots with ginger, glazed carrots, honey glazed carrots
Servings: 6 people
Calories: 49 kcal
Author: Kathy
  • 8 whole carrots peeled
  • 2 Tablespoons butter
  • 2 Tblespoons honey
  • 1/2 teaspoons ground ginger
  1. Slice carrots into equal sized pieces

  2. Boil carrots until soft

  3. Strain carrots and set aside.

  1. Melt butter in a pan.

  2. Add honey and ginger

  3. Stir lightly for 2-3 minutes over medium heat until mixture slightly thickens

  4. Add carrots to pan and gently toss to coat with glaze.

Recipe Notes

To make ahead of time, carrots can be boiled and then refrigerated until ready to use. Make the glaze as described. Add carrots and cook over low heat until carrots are heated through. 

Nutrition Facts
Honey Ginger Glazed Carrots
Amount Per Serving
Calories 49 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 34mg1%
Carbohydrates 4g1%
Sugar 4g4%
Vitamin A 340IU7%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    February 2, 2018 at 7:43 pm

    5 stars
    Made this for Dinner. I used fresh Ginger. It turned out Yummy.This is easy and great for Meal prep. The baby pushed her chair over to the counter and began eating them. I’d say it was a Hit in the Westbrook house🤗

    • Reply
      February 3, 2018 at 5:57 am

      I love that you used fresh ginger! There’s nothing better than kids devouring a healthy dish! I’m so glad that you all loved these carrots. 🙂

  • Reply
    Nicole @ Young, Broke and Hungry
    January 5, 2017 at 9:43 am

    Its funny you posted this recipe because the first thing my boyfriend ever made for me was honey glazed carrots. At first, I crinkled my nose at the idea, like you I ate them raw, but then once I tasted them – omg! So good.

    • Reply
      January 6, 2017 at 10:03 am

      They are pretty delicious!

  • Reply
    Laura ~ Raise Your Garden
    January 4, 2017 at 5:43 am

    Yummy looking carrots! Actually, we went to a catered church luncheon and these are what was served. So good!!!!

    • Reply
      January 4, 2017 at 6:55 am

      Sounds like a great luncheon!

  • Reply
    Agness Walewinder
    December 28, 2016 at 5:19 pm

    5 stars
    This is a great recipe for me because I love carrots and I often get bored of eating them raw. Love it!

    • Reply
      January 3, 2017 at 8:37 pm

      Thanks, Agness! This is a great way to mix up plain old carrots.

  • Reply
    Nicoletta @sugarlovespices
    December 27, 2016 at 2:17 pm

    Beautiful glaze on those carrots! They really make a super easy yet delicious side dish!

  • Reply
    December 24, 2016 at 7:51 am

    5 stars
    Proof that simple is best. Beautiful side dish of carrots.

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