Chipotle Honey-Glazed Carrots

Honey-glazed carrots are a favorite side dish around the High Holidays.  I decided to add a little kick to a Martha Stewart recipe to make this version different from the usual.  Add as much chipotle as you can handle to keep you reaching for your water glass and well-hydrated before your fast.

Total time: 40 min.

Yield: 6 servings

Level: Easy


  • 1 tbsp vegetable oil
  • 2 lbs mini carrot sticks, halved, or regular carrots, peeled and cut into 1-inch lengths, halved if thick
  • 1 cup water
  • 1/2 cup honey
  • Juice of 2 limes (about ¼ cup)
  • ½ tsp ground chipotle pepper, or to taste
  • Salt, to taste
  • 2 tbsp unsalted butter


  1. In a large skillet, heat oil over medium-high heat.   Add carrots; cook, stirring once, until they are starting to brown, about 2 minutes.
  2. Add water, honey, lime juice, and chipotle.  Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.
  3. 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).
  4. Remove skillet from heat; add butter, and swirl skillet until melted.  Salt to taste.

© Courtney Weiner.  All Rights Reserved.

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