Best 10 Carrots In Honey And Vinegar Recipes

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Carrots, with their sweet and earthy flavor, are a versatile root vegetable that can be enjoyed in various dishes. One classic preparation that brings out their natural sweetness is cooking them in honey and vinegar. This simple yet flavorful dish, often served as a side or condiment, has been a staple in many cuisines for centuries. Whether you're looking for a healthy and delicious snack or a unique addition to your next meal, exploring the best recipes for carrots in honey and vinegar is sure to yield culinary delights that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 cup honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
  • Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  • Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 4 g, Protein 2 g

HONEY GARLIC CARROTS



Honey Garlic Carrots image

Simply delicious!

Provided by Lola

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 6

Number Of Ingredients 7

1 tablespoon butter
2 (16 ounce) packages baby carrots
3 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
⅓ cup water

Steps:

  • Melt butter in a large skillet over medium heat and stir in carrots, honey, and garlic; sprinkle with salt and black pepper. Pour in water. Cover and bring to a boil. Cook for 4 minutes, covered, and remove lid; cook until carrots are tender, 10 to 15 more minutes, stirring often.

Nutrition Facts : Calories 103.1 calories, Carbohydrate 21.4 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 4.4 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 518.8 mg, Sugar 15.7 g

HONEY-BALSAMIC ROASTED CARROTS



Honey-Balsamic Roasted Carrots image

Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

HONEY-GLAZED ROAST CARROTS



Honey-glazed roast carrots image

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Provided by Sara Buenfeld

Categories     Side dish

Time 1h

Number Of Ingredients 4

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
  • Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HONEY-ROASTED CARROTS RECIPE BY TASTY



Honey-Roasted Carrots Recipe by Tasty image

Here's what you need: whole carrots, butter, honey, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Yield 3 servings

Number Of Ingredients 5

6 whole carrots, or chopped (if you prefer bite-sized pieces), peeled with tips and ends cut off
2 tablespoons butter, melted
2 tablespoons honey
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400ºF (200ºC).
  • In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
  • Bake for 25-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams

CARROTS IN HONEY AND VINEGAR



Carrots in Honey and Vinegar image

This recipe comes from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. I made some a few years ago and they're very good. This is an easy recipe that even inexperienced home-canners can make. You will need either two pint jars or 1 quart jar, preferably wide-mouth to make packing easier. No need to sterilize, as you will be processing for 30 minutes. Remember to use the freshest possible produce. Don't use the ones that come in bags!

Provided by JenSmith

Categories     Vegetable

Time 50m

Yield 2 pints or 1 quart

Number Of Ingredients 8

1 lb baby carrots
1 cup white wine vinegar
1 cup water
2 tablespoons honey, plus
2 teaspoons honey
2 teaspoons pickling salt
1/4 teaspoon pepper
4 sprigs fresh dill

Steps:

  • Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
  • Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
  • Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
  • Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
  • Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
  • Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.

Nutrition Facts : Calories 165.2, Fat 0.3, SaturatedFat 0.1, Sodium 2506.4, Carbohydrate 41.9, Fiber 4.2, Sugar 33.7, Protein 1.6

HONEY ROASTED CARROTS WITH CUMIN



Honey Roasted Carrots with Cumin image

Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.

Provided by Lorelei Diaz Vitulli

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
  • Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g

CARROTS WITH HONEY GLAZE



Carrots with Honey Glaze image

It takes just four ingredients to prepare this sweet side dish from Molly Mason of Denver, Colorado. Molly likes to serve the quick-to-fix recipe with fish, but it goes great with any entree.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 4

1-1/2 cups baby carrots
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated.

Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 2g fiber), Protein 1g protein.

BALSAMIC VINEGAR & HONEY MARINATED CARROTS



Balsamic Vinegar & Honey Marinated Carrots image

Make and share this Balsamic Vinegar & Honey Marinated Carrots recipe from Food.com.

Provided by peachez

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

6 -8 carrots, peeled, and cut on the diagonal into ovals
3/4 cup balsamic vinegar
2 tablespoons honey, to taste
red pepper flakes, to taste

Steps:

  • Steam carrot ovals till al dente.
  • In a medium glass mixing bowl, mix vinegar, honey,and red pepper flakes, adjust amounts to taste. Toss in carrots to coat.
  • Refrigerate for at least 1 hour. Drain and serve.

Nutrition Facts : Calories 74.3, Fat 0.1, Sodium 49.7, Carbohydrate 17, Fiber 1.7, Sugar 13.4, Protein 0.7

Tips:

  • Use fresh, crisp carrots for the best flavor.
  • Peel and slice the carrots evenly so they cook evenly.
  • Use a variety of vinegars to create different flavor profiles. White vinegar, apple cider vinegar, and balsamic vinegar are all good choices.
  • Add honey to taste. The amount of honey you add will depend on your desired sweetness level.
  • Season the carrots with salt and pepper to taste.
  • Garnish the carrots with fresh herbs, such as parsley or cilantro, before serving.

Conclusion:

Carrots in honey and vinegar are a delicious and versatile dish that can be served as a side dish, appetizer, or snack. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful dish, give carrots in honey and vinegar a try.

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