These paleo honey-glazed carrots are a copycat of the carrots served at Charleston's Steakhouse. They are easy to make, sweet, savory, and will become your new favorite side dish!
These to-die-for honey-glazed carrots are tender, sweet, savory, and one of my family's favorite side dishes!
If you are familiar with Charleston's Steak House, in my opinion, they have the best carrots, and this recipe is a copycat version of their honey-glazed carrots.
❤️ Why You'll Love These Paleo Glazed Carrots: 1) Tender and cooked to perfection. 2) Sweetened with honey and coconut palm sugar, giving them sweetness and caramelized goodness. 3) Quick and easy. 5) Paleo, gluten-free, and dairy-free.
I think their carrots stand out because they are seasoned with steak seasoning!
So, similar to Charlestons, these paleo carrots are cooked to perfection, glazed with honey, and seasoned with steak seasoning for a perfect sweet and savory combo.
Here are the simple ingredients:
- Carrots - Use any carrots you like! I recommend fresh carrots, but store-bought baby carrots will work.
- Butter - Adds buttery goodness!
- Honey - Paleo-friendly sweetener.
- Coconut Palm Sugar - Add a caramelized flavor.
- Lemon Juice - Brightens up the flavor.
- Montreal Steak Seasoning - Or your favorite gluten-free steak seasoning. This is what makes the carrots taste like Charleston's!
🔪 Easy instructions
Step #1: Peel and chop 2 lbs. of carrots into bite-sized pieces.
Step #2: Add water to the bottom of a steamer basket and place them in the basket.
Place over medium-high heat. Cover and steam until fork-tender, around 10 - 15 minutes.
Step #3: Once they are done, drain the water from the pot and pour in the carrots. Then, reduce the heat to medium-low.
Step #4: Add butter (can use ghee or non-dairy), honey, and coconut palm sugar.
Cook until a glaze coats the carrots, around 5 minutes, stirring occasionally.
Step #5: Stir in some steak seasoning and lemon juice and serve hot!
These Paleo honey-glazed carrots are the perfect side dish for almost any meal! However, here are some of my favorites:
- Whole Roasted Chicken - A family favorite!
- Keto Glazed Salmon - An easy, sweet, and savory dinner that would go great with these carrots.
- Burgers with Paleo Hamburger buns - Yes, burgers!
- Pan-Fried Chicken In Bacon Grease - A regular at our house.
- Balsamic Glazed Pork Tenderloin - Easy, flavorful dinner.
- Any meat with Keto Mushroom Gravy - My favorite sauce for steak!
- Store: Leftovers can be stored, covered, and kept in the fridge for 3 to 5 days.
- Reheat: Heat a little oil in a frying pan or pot and heat over medium-low. Add the carrots and saute until heated through.
- While you can use store-bought baby carrots, I highly recommend chopping and peeling your own! They are much more flavorful.
- Not paleo? Use real butter and replace the coconut palm sugar with brown sugar.
- Prefer roasted carrots? Prepare the glaze first, then toss the carrots in the glaze and roast on a lined baking sheet at 425 degrees for 20 to 25 minutes or until tender, tossing halfway through.
💭 Top tips
- Be careful not to overcook the carrots, or they will turn out mushy! Cook them until they're just fork-tender.
- Cut the carrots the same size. This will ensure they cook evenly.
- If your honey has become stiff or crystalized, run it under hot water to smooth and liquify it.
If you’ve tried these Paleo Honey Glazed Carrots or any other recipe on the blog, please let me know in the comments below!
Paleo Honey Glazed Carrots (Charleston's Copycat)
- 2 Lbs Carrots - peeled and chopped into bite-sized pieces (or baby carrots)
- ¼ cup Butter - can use non-dairy butter or ghee
- ¼ cup Honey
- 1 Tablespoon Coconut Palm Sugar - or brown sugar
- 2 tsp. Lemon Juice
- 1 Tbsp. Montreal Steak Seasoning - or favorite gluten-free steak seasoning
- Sea Salt - as needed
- Ground Pepper - as needed
- Bring 1 or 2 inches of water to a boil in a pot that has a steamer basket or insert.
- Add the carrots to the steamer basket. Place over medium-high heat. Then, cover and steam until fork-tender, about 10 - 15 minutes.
- Drain the water and transfer the carrots to the pot that had the water.
- Reduce heat to medium-low. Add the butter, honey, and coconut palm sugar.
- Cook until a glaze coats the carrots, about 5 minutes, stirring occasionally.
- Stir in the steak seasoning and lemon juice. Taste and add sea salt and pepper if needed.
Add Your Own Notes
- Be careful not to over-cook the carrots or they will turn out mushy! Cook them until they're just fork-tender.
- Leftovers can be stored, covered, in the fridge for 3 to 5 days. To reheat, heat a little oil in a frying pan or pot and heat over medium-low. Add the carrots and saute until heated through.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my