Quick Honey-Lemon Glazed Carrots

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This easy recipe uses the method of the French classic, carrots Vichy—carrots are covered with Vichy water and the water boils away as it cooks the carrots.


  • 1 bunch (about 1 pound) carrots, green stalks removed, trimmed, peeled, and cut diagonally into ¾-inch lengths
  • 1 strip lemon zest, removed with a vegetable peeler
  • 1 tablespoon honey
  • Pinch of dried cumin (optional)
  • Pinch of coarse (kosher) salt or sea salt
  • Juice of ½ lemon, or to taste
  • freshly ground black pepper, to taste


    1. Place the carrots, lemon zest, honey, cumin, and salt in a sauté pan or low-sided saucepan. Add enough cold water to not quite cover the carrots. Bring to a boil.
    2. Cook, uncovered, stirring once or twice and adjusting the heat as necessary to maintain a fairly vigorous but not violent boil until the liquid has nearly evaporated, about 14 minutes. If the carrots are not yet tender, lower the heat slightly. (The recipe can be made ahead to this point. Cool and then cover and refrigerate. Reheat when needed, adding a couple of spoonfuls of water if the carrots seem dry.)
    3. Lower the heat and toss gently with a wooden spoon until the liquid reduces to form a light, syrupy glaze, usually a couple of minutes. Remove the lemon zest. Stir in the lemon juice and pepper and serve hot.