Glazed Carrots with Goat Cheese and Honey

Glazed Carrots with Goat Cheese and Honey is a beautifully flavored side dish that is so colorful and delicious!  Sautéing carrots with herbs and spices and then caramelizing in honey creates a mouthwatering accompaniment to any main course.  Top it with a lemony gremolata and it’s hard to beat for flavor and beauty!

The carrots are sautéed in butter and olive oil, along with garlic, tarragon, thyme, rosemary and all of the spices.  Cook them about 12 minutes, until the carrots are golden.

Add honey and continue to cook until they are lightly caramelized.  Add apple cider vinegar and cook a couple of minutes more.  Finally, add the chicken stock and cook, covered, for another 10 minutes until the carrots are tender and the liquid is syrupy.

To make the gremolata, combine the chopped parsley with the tarragon, garlic, lemon zest and olive oil and set aside.

To serve, spread the goat cheese on a platter and drizzle it with honey.  Fan out the carrots over the cheese and top with the gremolata.  Sprinkle some flaky sea salt over and serve!

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Glazed Carrots with Goat Cheese and Honey

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes


  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1 & 1/2 pounds medium carrots, peeled
  • 6 garlic cloves, crushed
  • 3 tarragon sprigs
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 2 star anise
  • 1/8 tsp cumin seeds
  • 1/8 tsp fennel seeds
  • 1/8 tsp mustard seeds
  • Kosher salt
  • Pepper
  • 2 tbsp honey, plus more for serving
  • 2 tbsp apple cider vinegar
  • 1 & 1/2 cups chicken or vegetable stock


  • 1 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 1 tsp finely grated garlic
  • 1 tsp finely grated lemon zest
  • 1/2 cup extra-virgin olive oil
  • Kosher salt & freshly ground pepper
  • 6 ounces fresh goat cheese, honey and flaky sea salt, for serving


In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes.

Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes. Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 10 minutes; discard the herb sprigs, bay leaves and star anise. Transfer the carrots to a plate and let cool slightly; halve lengthwise.

In a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.

Spread the goat cheese on plates and drizzle with honey. Top with the carrots and gremolata, sprinkle with flaky sea salt and serve.

Recipe by Soho Farmhouse


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