Honey Glazed Baby Carrots

Honey Glazed Carrots with Golden Raisins

Miri Rotkovitz

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
151 Calories
7g Fat
23g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 151
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 18g
Protein 1g
Vitamin C 3mg 15%
Calcium 45mg 3%
Iron 1mg 7%
Potassium 307mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Always a kid-pleaser, these sweet honey glazed carrots make a nice complement to savory chicken and meat main dishes. They're easy to prepare, too, since the recipe uses pre-cut baby carrots. Serve them for Shabbat and holiday meals and, thanks to their sweetness, they're an ideal addition to Rosh Hashana menus when symbolic foods—including carrots—are eaten to help ensure a sweet new year. 


  • 2 pounds baby carrots, fresh or frozen

  • 2 to 4 tablespoons extra virgin olive oil, or non-hydrogenated margarine, or butter

  • 2 to 3 tablespoons honey

  • 2 to 3 tablespoons brown sugar

  • 2 to 3 tablespoons golden or dark raisins

  • 1 teaspoon cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Place the carrots in a large saucepan or Dutch oven with enough water to cover by one inch. Bring to a boil, reduce heat, and simmer until cooked through and fork-tender, but not mushy, about 5 to 7 minutes. Drain the carrots and set aside.

  3. Place the oil, margarine, or butter in the saucepan and warm over medium-high heat. Add the carrots and stir to coat. 

  4. Add the honey, brown sugar, raisins, and cinnamon to the pan. Stir well to coat the carrots. Cook over low heat, stirring frequently until the honey mixture thickens and coats the carrots, about 5 minutes more. 

  5. Transfer to a serving dish. Serve warm. 


  • You'll need to use olive oil or margarine (preferably non-hydrogenated) to keep things pareve for meat meals. But if you're making a vegetarian or dairy menu, by all means, use butter (or a combination of butter and olive oil), which gives the carrots deliciously rich flavor.
  • Shimoni's original recipe calls for frozen baby carrots, but fresh carrots work perfectly, too. If you don't have baby-cut carrots, you can make this recipe with regular carrots, peeled and sliced into coins. 
  • If you're not a fan of steamed or boiled carrots, try drizzling them with oil and roasting in a 425 F oven until tender and caramelized. Then, proceed with the recipe from step 2, below, sauteeing them in the honey sauce before serving. 

Make It A Meal

Serve these sweet carrots alongside Persian roast chicken, this sweet and savory chicken with prunes tsimmes, or a holiday brisket. Round out the meal with turmeric rice with golden raisins and this irresistible roasted broccoli with ginger. For dessert, keep things simple with a dairy-free apple and dried cherry crisp, or, for special occasions, opt for a deliciously wholesome whole grain Jewish apple cake