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Glazed carrots in a bowl.
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4.41 from 5 votes

Honey Glazed Carrots with Chili Powder

Pleasantly sweet and spicy, honey glazed carrots with chili powder are delicious. Earthy carrots, braised with honey, chili powder, and butter make a familiar side dish outstanding!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Vegetarian
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 teaspoon olive oil
  • 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  • ½ teaspoon kosher salt
  • ¼ cup water
  • 1 tablespoon unsalted butter
  • 2 teaspoons honey
  • 1 teaspoon chili powder

Instructions

  • Heat oil over medium high heat in a medium-sized skillet. When oil is glistening and hot, add carrots and salt, and sauté for 5 minutes, stirring once.
    1 teaspoon olive oil, 1 ½ pounds carrots, peeled and cut into 1-inch pieces, ½ teaspoon kosher salt
  • Reduce heat to medium, carefully add ¼ cup water (watch out for steam!), cover and cook for 5 more minutes.
    ¼ cup water
  • Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.
  • Reduce heat to low and add butter, honey, and chili powder. Stir to combine. Cook until butter is melted and chili powder coats carrots. 
    1 tablespoon unsalted butter, 2 teaspoons honey, 1 teaspoon chili powder
  • Serve immediately.

Video

Notes

  • Sweetener options: Maple syrup, brown sugar, or agave can be substituted for honey.
  • Variations: Instead of chili powder, substitute ½ teaspoon smoked paprika (use less), cumin, or cinnamon. Add a garnish of chopped fresh thyme, parsley, or oregano. You can also simply omit any added spice or herbs, if you prefer.
  • Vegan/dairy-free: Substitute olive oil or coconut oil for the butter. Instead of honey, use maple syrup or agave.
  • Storage/make ahead: Carrots can be made up to three days ahead and refrigerated in a covered container. Reheat in skillet or crockpot. Carrots can also be frozen, but it will affect the texture.

Nutrition

Calories: 77kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 278mg | Potassium: 371mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19101IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 0.4mg

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