Belgian Glazed Carrots

Vickie Parks


Glazed carrots have never been so tasty! Buttered carrots are cooked until tender in a honey glaze and seasoned with just a touch of ginger and nutmeg. It's a fabulous side dish that goes well with just about any roast, chops or steaks. Enjoy!


★★★★★ 9 votes

10 Min
12 Min
Stove Top


  • 1 lb
    carrots, peeled
  • 6 Tbsp
    unsalted butter
  • 3 Tbsp
  • 2 Tbsp
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
  • 1/2 tsp
    black pepper

How to Make Belgian Glazed Carrots


  1. Cut peeled carrots at a slight diagonal to make 1/4-inch slices.
  2. In a large saucepan, melt the butter over medium heat. Add the carrots and water. Cover pan, and cook carrots for 7 to 10 minutes or until carrots are fork-tender.
  3. Stir in the honey, ginger and nutmeg. Bring mixture a low boil, and remove from heat as soon as it reaches a boil. Season with salt and pepper, if desired. With a large spoon, fold carrots several times until well coated with the honey glaze. Serve immediately.

Printable Recipe Card

About Belgian Glazed Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Dutch
Dietary Needs: Low Carb

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