These paleo honey glazed carrots are a copycat of the carrots served at Charleston's Steakhouse and they are to die for! Plus, they are gluten and dairy-free 🙂

I've been trying to perfect these paleo honey glazed carrots for what seems like forever. And I'm so happy to say that I finally did it!

One of my favorite places to eat when my husband and I go on a date is a steakhouse named Charlestons. Every single time we go I order their honey glazed carrots 'cause they are to die for!

I'm always trying to figure out what's in them cause they have a very unique but familiar taste.

The last time we went I was slowly eating them trying to figure out their secret ingredient when my husband said, "I think they just put their steak seasoning in them!" O. My. Goodness, that was it!

I now had their secret ingredient to make a perfect copycat version - only paleo-compliant!

After he pointed it out to me, it seemed so obvious and I can't believe I never figured it out myself!

And even though I don't know for sure the ingredients they use, my copycat version tastes almost the exact same. Now every time I make them I feel like we are on a date 🙂

🔪 Easy instructions

Start by peeling and chopping 2 lbs. of carrots into bite-sized pieces.

Alternatively, you can use store-bought baby carrots. But I highly recommend chopping and peeling your own! They are much more flavorful.

Then, add water to the bottom of a steamer basket and place the carrots in the basket.

Place over medium-high heat. Cover and steam until fork-tender, around 10 - 15 minutes.

Be careful not to over-cook or they'll be mushy! Only cook until fork-tender.

Once the carrots are done, drain the water from the pot and pour in the carrots.

Reduce the heat to medium-low. Add some butter (can use ghee or non-dairy), honey, and coconut palm sugar (or brown sugar).

Cook until a glaze coats the carrots, around 5 minutes, stirring occasionally.

 Stir in some steak seasoning and lemon juice and serve!

If you have any leftovers, you can store them in the fridge for 3 to 5 days. To reheat, gently heat on the stove until heated through.

💭 Top tips

• 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.

Looking for more side dishes?

I think you'll love my Paleo Cornbread Muffins, Coleslaw, and Gluten-Free Dinner Rolls!

If you’ve tried these Paleo Honey Glazed Carrots or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

📖 Recipe

Paleo Honey Glazed Carrots {Charleston's Copycat}

These paleo honey glazed carrots are a copycat of the carrots served at Charleston's Steakhouse and they are to die for! Plus, they are gluten and dairy free 🙂

5 from 1 vote

Print Pin Rate

Course: Appetizer, dairy free, gluten free, paleo, Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 185kcal

Author: Cassidy Stauffer

Ingredients

• 2 Lbs Carrots peeled and chopped into bite-sized pieces (or baby carrots)2 Lbs Carrots peeled and chopped into bite-sized pieces (or baby carrots)
• 1/4 cup Butter can use non-dairy butter or ghee1/4 cup Butter can use non-dairy butter or ghee
• 1/4 cup Honey1/4 cup Honey
• 1 Tablespoon Coconut Palm Sugar or brown sugar1 Tablespoon Coconut Palm Sugar or brown sugar
• 2 tsp. Lemon Juice2 tsp. Lemon Juice
• 1 Tbsp. Montreal Steak Seasoning or favorite gluten-free steak seasoning1 Tbsp. Montreal Steak Seasoning or favorite gluten-free steak seasoning

Instructions

• 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.

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. 

Calories: 185kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 109mg | Potassium: 508mg | Fiber: 4g | Sugar: 20g | Vitamin A: 25325IU | Vitamin C: 9.8mg | Calcium: 74mg | Iron: 1.4mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations