Golden Honey Glazed Canned Carrots

Looking for a quick and easy side dish that doesn’t require a ton of effort but still tastes homemade? We’ve all been there—staring at our pantry, trying to figure out what to serve alongside dinner when fresh vegetables aren’t an option, or we simply don’t have the time to prep them from scratch.

That’s where these honey glazed canned carrots come in handy. They’re sweet, simple, and come together in just minutes using ingredients you probably already have in your kitchen. Plus, they’re a great way to dress up canned vegetables so they actually taste like something you’d be happy to serve your family.

What Kind of Canned Carrots Should I Use?

Any brand of canned sliced carrots will work great for this recipe, so feel free to grab whatever’s on sale at your local grocery store. You’ll want to look for sliced carrots rather than whole baby carrots, as the slices cook more evenly and soak up the honey glaze better. Make sure to drain them really well before adding them to the pan – you can even pat them dry with a paper towel if they seem extra watery. Some people prefer organic or low-sodium varieties, but regular canned carrots work just fine since we’re adding our own seasonings anyway.

Options for Substitutions

This simple side dish works well with a few easy swaps if you need them:

• Canned carrots: Fresh carrots are actually a great upgrade here. Use about 1 ½ pounds of fresh carrots, slice them into rounds, and cook them a bit longer (about 10-15 minutes) until they’re fork-tender before adding the honey glaze.
• Butter: You can use olive oil or coconut oil instead of butter. The flavor will be slightly different, but it’ll still taste good. Use the same amount.
• Honey: Maple syrup or brown sugar work well if you’re out of honey. Start with 3 tablespoons of maple syrup or 2 tablespoons of brown sugar, then adjust to your taste.
• Sweet onion: Regular yellow or white onions are fine substitutes. You might want to add a tiny pinch of sugar to balance the sharper flavor.
• Stock: Either vegetable or chicken stock works equally well here. In a pinch, you can even use water with a bit of extra salt, though the flavor won’t be quite as rich.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with canned carrots is skipping the draining step, which leaves excess water that dilutes the honey glaze and creates a watery dish instead of a nicely coated side.

Another common error is adding the honey too early in the cooking process – wait until the carrots are heated through and most of the liquid has evaporated, then add your honey so it can properly caramelize and coat each piece.

Don’t crank up the heat too high when reducing the glaze, as honey can burn quickly and turn bitter, so keep it at medium heat and stir frequently during the last few minutes of cooking.

For extra flavor, consider sautéing the onions until they’re golden and slightly caramelized before adding the stock and carrots, which adds a deeper sweetness that pairs perfectly with the honey.

What to Serve With Honey Glazed Carrots?

These sweet and buttery carrots are the perfect side dish for just about any protein you’re serving for dinner. They pair really well with roasted chicken, pork chops, or even a simple baked salmon since the honey glaze complements savory main dishes without overpowering them. I love serving these alongside mashed potatoes and green beans for a complete meal, or next to a holiday ham when I need an easy side that everyone will enjoy. The slight sweetness also makes them a great option for picky eaters who might not normally go for vegetables.

Storage Instructions

Store: Keep any leftover honey glazed carrots in an airtight container in the fridge for up to 4 days. They actually taste great the next day once all those flavors have had time to hang out together!

Reheat: Warm them up in a saucepan over medium-low heat with a splash of stock or water to loosen the glaze. You can also microwave them in 30-second intervals, stirring in between until heated through.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-7 g
• Fat: 24-28 g
• Carbohydrates: 110-130 g

Ingredients

For the glazed carrots:

• 1/2 medium sweet onion (finely diced)
• 29 oz canned sliced carrots, drained
• 1/4 tsp ground pepper (freshly ground for more flavor)
• 1/4 cup honey (local honey recommended for best flavor)
• 1/2 tsp salt
• 1/2 cup chicken broth (low sodium preferred)
• 3 tbsp unsalted butter

For the garnish:

• 1 tbsp honey
• 1 dash fresh parsley, chopped (or dried)

Step 1: Preheat the Oven

Begin by preheating your oven to 400 degrees F (204 degrees C) to ensure it’s ready for roasting the carrots later on.

Step 2: Sauté the Onions

• 3 tbsp butter
• 1/2 medium sweet onion, diced

Melt the butter in a cast iron pan over medium-high heat.

Once the butter is melted, add the diced sweet onion and cook for about 5 minutes, stirring occasionally.

The onions should become translucent but not browned.

I find using sweet onion makes for a richer, more mellow flavor.

Step 3: Simmer with Broth and Add Carrots

• 1/2 cup chicken or vegetable broth
• 29 oz canned sliced carrots, drained (two 14.5 oz cans)
• 1/4 cup honey
• 1/2 tsp salt
• 1/4 tsp ground pepper

Pour the chicken or vegetable broth into the pan with the sautéed onions and reduce the heat to medium.

Simmer for about 3 minutes to let the flavors combine.

Next, add the drained sliced carrots, stirring them in gently.

Drizzle 1/4 cup of honey over the carrots and season with salt and ground pepper.

Mix thoroughly to coat the carrots evenly.

Step 4: Roast the Carrots in the Oven

Carefully transfer the cast iron pan with the carrot mixture to the preheated oven.

Roast for 15 to 20 minutes, or until the carrots are heated through and slightly caramelized around the edges.

Step 5: Finish with Extra Honey and Garnish

• 1 tbsp honey, for drizzling
• pinch fresh or dried parsley

Remove the pan from the oven and drizzle 1 tablespoon of honey over the carrots, stirring well to glaze them.

Transfer the carrots to a large serving bowl, then garnish with a pinch of fresh or dried parsley for a burst of color and freshness.

I like to use fresh parsley for a brighter flavor, but dried works in a pinch.