Sweet and Savory Honey Glazed Carrots with Miso

There are some dishes that just taste like home, and for me, honey glazed carrots were always on that list. My grandmother made them for every single holiday dinner. They were sweet, tender, and simple, cooked with butter and a drizzle of honey until they were practically candy. And I loved them just the way they were for years.

But as I started hosting my own family dinners, I wanted to put my own little spin on things. I wanted to keep that comforting, classic feel but add a little something unexpected. The “aha!” moment came on a busy weeknight when I was making a quick miso soup and had the tub of white miso paste sitting on the counter.

On a whim, I whisked a spoonful into the honey and butter I was melting for a batch of carrots. The result was nothing short of magic. The salty, savory depth of the miso cut through the sweetness of the honey, creating a glaze that was unbelievably delicious and complex. It elevated the humble carrot into something truly special. These Honey Glazed Carrots are now my go-to side dish, and they never fail to get rave reviews.

They’re a little nod to my grandmother’s tradition, but with a twist that’s all my own.

Skip to My Special Recipe!

Why This Honey Glazed Carrots Recipe Works

Glazed carrots have been a staple on dinner tables for generations, especially in the South. They’re a simple and delicious way to get everyone, even the picky eaters, to enjoy their vegetables. The traditional recipe, usually involving butter and either honey or brown sugar, is popular for its simplicity and comforting sweetness that pairs so well with savory main courses.

The beauty of such a classic recipe is that it provides a perfect canvas for a little creativity. While the original is lovely, it can sometimes be a bit one dimensional, leaning heavily on the sweet side. My goal was to add depth and create a more balanced flavor profile without overcomplicating the dish.

This is where the secret ingredient, white miso paste, comes into play. Miso is a fermented soybean paste, a cornerstone of Japanese cuisine, that is packed with what we call umami. Umami is that rich, savory, deeply satisfying flavor you find in things like parmesan cheese, mushrooms, and soy sauce. It is often described as the “fifth taste” alongside sweet, sour, salty, and bitter.

By adding just a tablespoon of mild, slightly sweet white miso to the glaze, we introduce this incredible savory element. It doesn’t make the carrots taste like soup, not at all. Instead, it perfectly balances the sweetness of the honey and enhances the natural earthy flavor of the carrots themselves. The dash of rice vinegar adds a bright, acidic note that ties everything together, preventing the glaze from feeling too heavy. This simple twist transforms a familiar side dish into something truly memorable.

Ingredients for Honey Glazed Carrots

The magic of this recipe is how a few carefully chosen ingredients come together to create something so flavorful. You don’t need a long, complicated shopping list, just a few quality items to make these carrots shine. Here’s what you’ll need to have on hand.

• 1 ½ pounds carrots, peeled and sliced ½-inch thick on the diagonal
• 3 tablespoons unsalted butter
• 3 tablespoons honey
• 1 tablespoon white miso paste
• 1 tablespoon rice vinegar
• ¼ cup water
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon toasted sesame seeds, for garnish
• 1 tablespoon finely chopped fresh chives, for garnish

The star of our little twist is, of course, the white miso paste. Also known as shiro miso, it’s fermented for a shorter period than its red counterpart, giving it a milder, sweeter flavor that’s perfect for this glaze. It adds that savory umami kick that makes this recipe so special. You can usually find it in the refrigerated section of your grocery store, often near the tofu and other plant based products.

For the carrots themselves, any kind will do, but I find that fresh, firm carrots have the best flavor and texture. Peeling them is a must for a smooth glaze, and slicing them on a diagonal gives you more surface area for that delicious sauce to cling to. Using unsalted butter is important here because the miso is already quite salty, and this gives you full control over the final seasoning. A good quality, runny honey like clover or wildflower works beautifully to round out the sweetness in the glaze.

Step-by-Step Instructions For Making Honey Glazed Carrots

This recipe comes together quickly right on the stovetop, making it a perfect side dish for both busy weeknights and special occasions. The key is to build the flavors in layers, starting with the carrots themselves and finishing with that incredible glossy glaze. Grab a large skillet, and let’s get cooking.

Step 1: Sauté the Carrots

First things first, you want to get a little color and flavor on those carrots. In a large skillet, melt your unsalted butter over medium-high heat. Once it’s foamy, add your diagonally sliced carrots and a small pinch of kosher salt. Tossing them in the hot butter for 4 to 5 minutes does two things. It jumpstarts the cooking process and begins to caramelize the natural sugars in the carrots, building a foundation of flavor before we even add the glaze.

Step 2: Steam Until Tender

Now, we need to cook the carrots through without burning them. Carefully pour the ¼ cup of water into the skillet. It will steam and sizzle, so stand back for a moment. Bring the water to a simmer, then reduce the heat to medium-low and pop a lid on the skillet. Let the carrots steam for about 8 to 10 minutes. You’re looking for them to be “crisp-tender,” which means a fork can easily pierce them, but they still have a slight bite. You don’t want mushy carrots.

Step 3: Whisk the Glaze Ingredients

While your carrots are steaming away, you can mix up the glaze. This is the perfect time to multitask. In a small bowl, combine the honey, white miso paste, and rice vinegar. Whisk everything together until the miso is completely dissolved and the mixture is smooth and uniform. This ensures you won’t have any little clumps of miso in your final dish.

Step 4: Evaporate the Water

Once the carrots are tender, remove the lid from the skillet and turn the heat back up to medium-high. We need to cook off any water that’s remaining in the pan. This step is crucial. If you add the glaze while there’s still water, it will become thin and won’t thicken into that beautiful, glossy coating we’re looking for. Keep an eye on it, it should only take a minute or two.

Step 5: Add the Glaze and Thicken

When the skillet is dry, pour your honey-miso mixture all over the carrots. Now it’s time to stir! Cook, stirring and tossing the carrots constantly, for 2 to 3 minutes. The sauce will bubble and thicken up quite quickly as the sugars caramelize. Keep everything moving to ensure every single carrot slice gets coated in that gorgeous glaze and nothing scorches on the bottom of the pan.

Step 6: Season to Taste

Remove the skillet from the heat. Now is the time for the final seasoning. Give the carrots a taste. The miso adds a good bit of saltiness, so you may not need much more kosher salt, if any. Add a few grinds of freshly ground black pepper to provide a lovely contrast to the sweet and savory glaze.

Step 7: Garnish and Serve

Transfer your beautiful honey glazed carrots to a serving dish. To finish them off, sprinkle them with the toasted sesame seeds for a bit of crunch and nutty flavor, and the finely chopped fresh chives for a pop of color and a mild, fresh oniony note. Serve them up hot and get ready for the compliments.

How To Serve Honey Glazed Carrots

These honey glazed carrots are so wonderfully versatile, they feel right at home on almost any plate. Their sweet and savory flavor profile allows them to pair beautifully with a wide range of main courses, making them a reliable choice for any meal, from a holiday feast to a simple weeknight dinner.

For a classic pairing, you can’t go wrong serving these carrots alongside roasted meats. They are an absolute dream next to a holiday centerpiece like:

• A juicy roasted chicken or turkey, where the sweetness of the carrots complements the savory herbs of the poultry.
• A brown sugar glazed ham, creating a delightful combination of sweet and salty flavors.
• Perfectly cooked pork chops or a pork tenderloin, as pork and sweet glazes are a match made in heaven.
• A rich, savory beef roast, where the carrots provide a bright, welcome contrast.

Beyond the holiday table, these carrots are simple enough to elevate a regular weeknight meal. Try serving them with a flaky baked salmon or seared scallops. The umami in the miso glaze echoes the savory notes of the seafood beautifully. For a vegetarian option, they are fantastic served over a bed of fluffy quinoa, farro, or creamy polenta, allowing the grains to soak up any extra glaze. They can even be the star of a hearty grain bowl, paired with chickpeas, greens, and a simple vinaigrette. When it comes to presentation, serve them warm in a pretty bowl or platter, making sure those fresh chives and sesame seeds are sprinkled on right at the end for the best color and texture.

How To Store & Reuse Honey Glazed Carrots Leftovers

While these carrots are definitely best enjoyed fresh from the skillet, leftovers are a wonderful thing to have. They hold up surprisingly well, and with the right reheating method, you can enjoy them again the next day. The key is to store them properly and reheat them gently to bring that glaze back to life.

First, allow any leftover carrots to cool completely to room temperature. This prevents condensation from forming in the container, which can make them watery. Once cooled, transfer them to an airtight container and store them in the refrigerator. They will keep nicely for up to four days, making them a great option for meal prep or for enjoying after a big holiday meal.

When you’re ready to enjoy them again, you have a few options for reheating:

• Stovetop: This is my preferred method as it does the best job of reviving the glaze. Simply place the carrots in a skillet over medium-low heat with a small splash of water or a tiny pat of butter. Heat, stirring occasionally, until they are warmed through and the glaze is glossy once more.
• Microwave: For a quick and easy option, you can certainly use the microwave. Place the carrots in a microwave-safe dish and heat them in 30-second increments, stirring in between, until they reach your desired temperature. The texture might be slightly softer than the original, but the flavor will still be delicious.
• Oven: If you’re already using your oven for something else, you can reheat the carrots this way. Spread them on a small baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through.

Don’t just think of them as leftovers, either! You can chop up the cold carrots and toss them into a salad for a sweet and savory bite. They’re also wonderful added to a stir-fry or folded into a wrap with some chicken or chickpeas. The possibilities are endless.

Substitutions & Variations For Honey Glazed Carrots

One of the best things about a simple recipe like this is how easily you can adapt it to your own tastes or to what you happen to have in your pantry. While I adore the honey and miso combination, there are plenty of ways to switch things up and make these glazed carrots your own. Whether you need to accommodate a dietary restriction or just feel like experimenting with flavors, here are a few ideas to get you started.

Feel free to play around with the core components of the glaze or add some extra flair. Cooking should be fun, so don’t be afraid to try something new.

• Sweetener Swap: If you don’t have honey or prefer a different flavor, pure maple syrup is a fantastic substitute. It will give the carrots a slightly different, warmer kind of sweetness. You could also use an equal amount of light brown sugar, just dissolve it with the butter before adding the other glaze ingredients.
• Make It Vegan: To make this recipe completely plant-based, simply swap the unsalted butter for your favorite vegan butter or even coconut oil. The rest of the ingredients are naturally vegan, so it’s a very easy switch.
• Add Some Heat: If you like a little kick of spice, add a pinch of red pepper flakes or a small dash of sriracha or gochujang to the glaze mixture. The gentle heat is a wonderful contrast to the sweet and savory notes.
• Different Herbs and Spices: While I love the freshness of chives, you could certainly use other herbs. Finely chopped fresh parsley or cilantro would be lovely. You could also add a warm spice like a pinch of ground ginger or cinnamon to the glaze for a different flavor profile.
• No Miso?: If you can’t find white miso, you can get a different, but still delicious, umami flavor by using a tablespoon of low-sodium soy sauce or tamari. Just be sure to taste before adding any extra salt, as these are also quite salty.

These variations allow you to tailor the dish perfectly to your meal. A little ginger might be nice for an Asian-inspired dinner, while maple syrup could be perfect for a fall-themed feast. The core technique remains the same, so you’ll always end up with beautifully tender, perfectly glazed carrots.

5 FAQs About Honey Glazed Carrots

Here are some straightforward answers to the most common questions I receive about this honey glazed carrots recipe.

Can I use baby carrots for this Honey Glazed Carrots recipe?

You absolutely can use baby carrots if that’s what you have on hand or if you’re looking to save a little time on prep work. They will work just fine in this recipe. The biggest advantage is convenience, since they come pre-peeled and sized, so you can just open the bag and go. This can be a real timesaver, especially when you’re preparing a large meal with multiple dishes.

However, there are a couple of things to keep in mind. I find that whole carrots that you peel and chop yourself tend to have a slightly sweeter, more robust carrot flavor. Baby carrots can sometimes be a bit milder. Also, because they are smaller and thicker than sliced carrots, you may need to adjust the cooking time slightly. Keep a close eye on them during the steaming step and test them with a fork to ensure they become tender without turning to mush. The glaze will coat them just as beautifully.

My glaze for the Honey Glazed Carrots didn’t thicken. What did I do wrong?

This is a very common issue, and it almost always comes down to one simple but crucial step: evaporating the water. After you steam the carrots to make them tender, it is absolutely essential to remove the lid, turn up the heat, and cook off any liquid that remains in the skillet before you add the glaze ingredients. If you pour the honey-miso mixture into a pan that still has water in it, the glaze will be diluted and won’t be able to reduce and thicken properly.

Another potential reason could be that the heat wasn’t high enough during the final glazing step. Once you pour the glaze over the carrots, you need to keep the skillet over medium-high heat. This allows the sugars in the honey to caramelize and the liquid to reduce quickly, creating that thick, glossy coating. If the heat is too low, the sauce will just warm up instead of thickening. So, be patient for that minute or two it takes to evaporate the water, then work quickly over a hot pan for a perfect glaze every time.

Is there a good substitute for white miso in these Honey Glazed Carrots?

The white miso is really the key to the unique flavor of this recipe, providing a savory depth that’s hard to replicate perfectly. Its mild, slightly sweet umami flavor is what makes these carrots so special. However, if you absolutely cannot find it or have an allergy, you can try a substitute, but know that the final flavor will be different.

The closest and most accessible substitute would be a low-sodium soy sauce or tamari. These will provide a salty, umami kick. I would start with just 2 teaspoons instead of a full tablespoon, as they can be saltier and have a more assertive flavor than white miso. You will lose the subtle sweetness and creamy texture that the miso provides. Another option, though less common, is a very small amount of tahini mixed with the soy sauce to add a bit of body, but again, this will change the flavor profile significantly. I highly recommend seeking out the white miso if you can, it truly makes the dish.

Can I make these Honey Glazed Carrots ahead of time for a party?

Yes, this is a great recipe to make ahead of time, which is a lifesaver when you’re planning for a party or a big holiday meal. You can cook the recipe completely, from start to finish, then let the carrots cool down to room temperature. Once cooled, transfer them to an airtight container and store them in the refrigerator for up to two days before your event.

When you’re ready to serve, the best way to reheat them is gently in a skillet on the stovetop over medium-low heat. You might want to add a teaspoon of butter or a splash of water to help loosen the glaze and bring back its glossy shine. Just heat them until they’re warmed through. I would wait to add the fresh garnishes, like the chives and toasted sesame seeds, until right after you’ve reheated them. This ensures the chives are bright and fresh and the sesame seeds retain their crunch.

What’s the best way to cut carrots for Honey Glazed Carrots?

For this recipe, I strongly recommend cutting the carrots on the diagonal, creating oval-shaped coins that are about a half-inch thick. This cutting technique does more than just look pretty on the plate, although it certainly does look a bit more elegant than simple round coins. The main reason I love this cut is that it creates more surface area on each piece of carrot.

More surface area means more room for that delicious honey-miso glaze to cling to, ensuring every single bite is packed with flavor. It also helps the carrots cook a little more evenly. To do it, simply hold your knife at about a 45-degree angle to the carrot and make your slices. Of course, if you’re in a hurry, cutting them into simple half-inch rounds will work just fine too. The most important thing is to keep the thickness of the slices consistent so that all the pieces cook at the same rate.

Try These Recipes Next

If you loved the unique and comforting flavors of these carrots, I think you’ll enjoy some of my other favorite vegetable-forward recipes.

• Roasted Rainbow Carrots with Carrot Puree: A stunning dish that uses carrots two ways for an incredible depth of flavor.
• Moroccan Carrot Soup: A warm and fragrant soup with spices that will transport you.
• Spicy Maple Glazed Delicata Squash Rings: If you like a sweet and savory glaze, you will absolutely love this easy and impressive side dish.

I hope you’ll give them a try and let me know what you think!