Day Four: Honey Carrots

Simple, flexible, easy for every-day
~Recipe updated &
photo added in 2007~

A favorite! Unfortunately for those of us who love shortcuts, frozen carrots don't work, nor do those little pre-peeled bags of carrots. But good news: it takes only 6 minutes to peel two pounds of carrots! (Yes, I've timed it ...)

No cilantro? Try honey and black pepper, or honey and curry powder, or honey and chive, or honey and basil as pictured.

2007 Note: This recipe was first published on only Day Four of A Veggie Venture, before I'd figured out standard serving sizes for vegetables and so the recipe specified 2 pounds of carrots for four (generous) servings. It's likely the quantity came from the source recipe, which unfortunately wasn't documented. But it wasn't too many days later when I determined that my standard would be, one pound vegetables = four servings, and so it continues to this day.

Hands-on time: 10 minutes
Time to table: 30 minutes
Makes 8 servings

2 cups water
1 teaspoon kosher salt
2 pounds carrots (sorry, frozen and pre-peeled don’t work)
2 tablespoons honey
2 tablespoons chopped cilantro
Salt and pepper to taste

Bring water and salt to boil in a medium saucepan. Meanwhile, peel carrots. Cut off and discard ends, then cut in bite-size pieces on the diagonal. Add carrots to boiling water, cover and cook 15 minutes or until soft. Drain in a colander and return to the hot pan but turn off the heat. Stir in honey and cilantro. Let rest 5 minutes for flavors to blend. Season to taste.

Per Serving: 63 Cal (4% from Fat, 6% from Protein, 90% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 15 g Carb; 3 g Fiber; NetCarb12; 9 g Sugar; 39 mg Calcium; 0 mg Iron; 227 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Try fresh dill ...

  2. I actually LOVE honey + fresh ginger...DELICIOUS!!

  3. Oh, and orange juice (I just squeeze an actual orange) is used too. You know what...I'll just give you the recipe I use (found it somewhere...didn't make it up myself):

    Honeyed Carrots

    3 tbsp. butter
    4 cups sliced carrots
    3 tbsp. orange juice
    1 tsp. salt
    1/4 tsp. ginger
    4 tbsp. honey

    Combine all ingredients in a saucepan. Cover and cook over low heat 25 minutes, stirring occasionally. Serves 6.

    I don't use butter. I just cook the carrots in water first and drain. Then I add all the other ingredients to the carrots and let simmer a bit. I don't usually like carrots to be quite honest (not at all), but I LOVE these.

    By the way, new commenter here, but THANK YOU SO MUCH for your website. It is such a great resource!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna