Traditional versions of glazed carrots can include up to 2/3 cup sugar. Our re-imagined version delivers all the classic flavor with just a tablespoon of honey and a dash brandy. If you’d like to keep this dish kid-friendly, substitute apple cider vinegar for the brandy. Be sure to stir frequently during the last few minutes of cooking to ensure maximum glazed goodness.

Adam Dolge
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Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Bring thinly sliced carrots and water to a boil in a large skillet over medium-high; cover and reduce heat to low. Cook until just tender, about 6 minutes. Uncover and cook until water evaporates, about 2 minutes. Increase heat to medium-high; add brandy; cook 1 minute. Stir in unsalted butter, honey, fresh thyme leaves, kosher salt, and black pepper; cook, stirring often, until tender, 2 to 3 minutes. Remove from heat; stir in toasted slivered almonds.


Nutrition Facts

115 calories; fat 6g; saturated fat 2g; protein 2g; carbohydrates 12g; fiber 3g; sugars 8g; added sugar 4g; sodium 165mg.