Recipe

Creative Glazed Carrots

Tender carrots with crisp edges and a bright, sticky-sweet glaze made from orange, honey, and a little miso. A wholesome side that tastes like you put in way more effort than you did.

By Matt Campbell

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4.8

A white serving bowl filled with glossy orange-glazed carrots topped with toasted sesame seeds and chopped parsley on a wooden table

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Glazed carrots get a bad rap. Too often they show up soft, overly sweet, and kind of cafeteria. This version is what I actually want next to a chicken thigh or a weeknight grain bowl: tender carrots with caramelized edges, a glaze that hits sweet, savory, and citrusy, and enough seasoning to make you keep “taste testing” straight from the pan.

The wholesome part comes from keeping the ingredient list simple and letting real flavor do the heavy lifting: orange zest and juice for brightness, honey for shine, a small spoon of white miso for depth, and a quick finish with sesame and herbs. Nothing weird, nothing fussy, just a side dish that makes vegetables feel like the main event.

Carrots halved lengthwise browning in a skillet with a light sheen of oil

Why It Works

Big flavor with modest sugar: honey provides gloss and balance, while miso adds savory backbone so it never tastes cloying.
Better texture: sauté first for browned edges, then steam briefly so the centers turn tender without turning mushy.
Fast and flexible: works with bagged baby carrots, whole carrots, or rainbow carrots, and you can scale it up for holidays without changing the method.
Bright finish: orange zest and a splash of vinegar wake everything up right at the end.

Pairs Well With

Storage Tips

Refrigerate: Store cooled carrots in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water. Cover for 1 to 2 minutes, then uncover and let the glaze tighten back up.

Microwave: Totally fine for quick lunches. Cover loosely and heat in 30-second bursts, stirring once, so the glaze does not scorch.

Freeze: You can, but the texture softens. If you do freeze, thaw overnight in the fridge and reheat in a skillet to bring back some shine.

Leftover move: Chop and toss into quinoa or couscous with chickpeas, feta, and extra citrus. It's weirdly perfect.

Common Questions

Can I make these carrots without miso?

Yes. Swap the miso for 1 teaspoon soy sauce or just add an extra pinch of salt. Miso gives a rounded savory note, but the recipe still works without it.

What carrots should I use?

Whole carrots give the best caramelized edges. Baby carrots work great too, they just brown a bit less. If using whole carrots, cut them on a bias or halve them lengthwise for more surface area.

How do I keep glazed carrots from getting watery?

Two things: do not crowd the pan while browning, and reduce the glaze uncovered at the end until it clings. If it still looks thin, simmer 30 to 60 seconds longer.

Are these actually “healthy”?

They are a wholesome side: lots of vegetables, a modest amount of honey, and a glaze built with citrus and umami instead of butter and heaps of sugar. If you want them lighter, cut the honey to 1 tablespoon.

Can I roast these instead?

Yes. Roast carrots at 425°F until tender and browned, about 20 to 30 minutes depending on size. Simmer the glaze on the stove, then toss and return to the oven for 3 to 5 minutes to set.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with lid (12-inch is ideal)
Microplane or fine grater (for orange zest)
Citrus juicer (optional but helpful)
Wooden spoon or silicone spatula
Measuring spoons

I started making these on nights when I wanted a real vegetable side but didn't have the energy for anything that required a sheet pan, a timer, and a pep talk. The first time I stirred miso into the orange and honey, I knew I was onto something. It smelled like sunshine, but it tasted like it had a secret. Now it's my go-to “I brought a side” dish because it looks glossy and fancy, yet it's basically just carrots behaving beautifully in a skillet.