Honey Glazed Baby Carrots

These 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 :)
Course Appetizer, dairy free, gluten free, paleo, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 185kcal
Author Cassidy Stauffer


  • 2 Lbs Peeled, Chopped Carrots or Baby Carrots
  • 1/4 C Non-Dairy Butter or Ghee
  • 1/4 C Honey
  • 1 Tablespoon Coconut Palm Sugar or Brown Sugar
  • 2 Tsp. Lemon Juice
  • 1 Tbsp. Montreal Steak Seasoning or favorite gluten free steak seasoning


  • 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. 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 dairy free butter, honey, and coconut palm sugar.
  • Cook until a glaze coats the carrots, about 5 minute stirring occasionally.
  • Stir in the steak seasoning and lemon juice.


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