Name: Dutch Oven Honey Glazed Carrots
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: ½ cup butter (1 stick); 2 lbs carrots (sliced; orange or rainbow); ½ tsp salt (to taste); ½ tsp black pepper (to taste); 1 tbsp fresh thyme (stems removed, leaves only); 1 cup honey; ¼ cup brown sugar

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Dutch Oven Honey Glazed Carrots are a deliciously sweet vegetable side dish, perfect for the holidays or any time of the year.

Quad-colored carrots in a thick honey glaze garnished with fresh time in a green bowl.

The holidays are coming and with that, comes all of our favorite foods. I don’t know about you, but we tend to take all the healthy vegetables and douse them in butter, sugar, wrap it in bacon, or all of the above.

But it’s just one meal a year, right? We can skip watching our girlish figures for one day.

Carrot Side Dish Recipe

We absolutely love making these honey glazed carrots because it’s one of the easiest dishes to prepare with very little effort. You can make them in either the Dutch oven or a large 12″ skillet.

Normally, we use common every day orange carrots throughout the year. However for the holidays, we like to get a little fancy, so we used rainbow carrots.

The assortment we got contained orange, purple, yellow, and white. Red carrots were the only ones not available.

Do different colored carrots taste different?

Yes, they do, but not wildly so. And they have different nutrients too.

Orange carrots are the sweetest, which is why they’re the most popular. Purple are sweet as well and have a lovely orange center. White and yellow are fairly mild or mellow in flavor.

How to make Dutch Oven Honey Glazed Carrots

Ingredients necessary to make honey glazed carrots: Dutch oven, rainbow carrots (orange, yellow, purple, and white), butter, salt, pepper, honey, brown sugar, and fresh time.

If you don’t have a Dutch oven or want to use it, you can use a 12″ cast iron skillet or any other skillet of your choosing. You will want to use a pot or pan that is both oven and stove safe (otherwise, you’ll have to clean two pans/pots).

A stick of butter melted in a dutch oven.

Toss a stick of butter into the dutch oven and put it in the oven. Turn on the oven to 350°F to preheat. We all know it’s best to cook in heated cast iron, might as well melt the butter in it while it’s warming up.

White, yellow, orange, and purple diagonally sliced carrots are added to the melted butter in the Dutch oven.

Once the butter has melted, toss in the carrots, stirring well to coat them in the butter.

Salt, pepper, and fresh thyme now season the buttered carrots.

Season with salt, pepper, and fresh thyme. Mix the carrots as well.

Honey being poured over the seasoned carrots in the Dutch oven.

Pour in the honey, stirring as you go to evenly coat the seasoned carrots.

Sprinkle the brown sugar over the carrots (as evenly as possible), pop on the lid, and toss it all in the oven for at least 45 minutes. If you’re making only a half-batch, 30 minutes is sufficient. Conversely, they could take up to an hour to cook, it all depends on how thick they have been sliced and how many pounds you are actually cooking.

Cooked rainbow carrots garnished with fresh thyme in a honey glaze sauce that has been reduced.

Remove from the oven once the carrots are fork tender. Using a slotted spoon, transfer the carrots to a serving bowl, cover, and keep warm.

Place the Dutch oven on the stove and turn the heat to medium-high. Bring the buttery-sauce to a high simmer and allow it to reduce. This took about 5 minutes, stirring occasionally. Once the sauce has thickened to the desired consistency, remove from heat and pour the glaze over the carrots, stir, and garnish with fresh thyme.

Dutch oven honey glazed carrots in a green serving bowl garnished with fresh thyme.

Holiday Side Dish Recipes

If you’re looking of other recipes to adorn your table this holiday season, then I’ve got you covered. I teamed up with several blogger friends, who all have created holiday side dishes.

Don’t forget to check out the other awesome Holiday Side Dishes posted today:

Balsamic Mustard Brussels Sprouts from Hezzi-D’s Books and Cooks
Broccoli Cheese Casserole from A Kitchen Hoor’s Adventures
Cheddar Green Bean Casserole from Kate’s Recipe Box
Cranberry Leek Wild Recipe from The Complete Savorist
Easy Southern Succatash from Blogghetti
Herbed Hasselback Potatoes from Family Around the Table
Honey Roasted Carrots with Thyme from Sweet Beginnings
Hot Honey Skillet Corn from Our Good Life
Okra Casserole from The Spiffy Cookie
Par-Baked Dinner Rolls from Karen’s Kitchen Stories
Pepper Bacon Mac N Cheese from Simply Inspired Meals
Roasted Garlic and Herb Mushrooms from Cook with Renu
Sauteed Brussels Sprouts with Bacon from Renee’s Kitchen Adventures
Sauteed Chayote Squash with Onions and Bacon from A Day in the Life on the Farm
Slow Cooker Macaroni and Cheese from Palatable Pastime

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5 from 2 votes