Low Sodium Honey Glazed Carrots

Honey Glazed Carrots
Anthony Valentine

Low Sodium Honey Glazed Carrots

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Sodium 131 mg
Potassium 294 mg
Phosphorus 37 mg
Protein 1 g
By combining honey and coconut aminos we're able to create a wonderful glazed carrot that tastes sweet and salty, but is actually low in sodium. These low sodium glazed carrots are also diabetic and kidney-friendly for the folks who need to limit their potassium, phosphorus, or carbohydrates.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 10 servings
Calories 78 kcal
Course Side Dish
Cuisine American


  • Peeler
  • Cutting Board
  • Small Mixing Bowl
  • Large Stock Pot
  • Large Skillet
  • Wooden Spoon
  • Whisk
  • Chef knife


  • 2 lb Carrots
  • 2 tbsp Coconut Aminos
  • 2 tbsp Vegetbal Oil
  • 2 tbsp Water
  • tbsp Honey
  • 1 tbsp Toasted Sesame Seeds


  • Bring a large pot of water to a boil, add carrots, and cook until tender. Drain and set aside.
  • Add vegetable oil to a large skillet and turn heat to medium-high. When the oil is hot, add the carrots and cook, stirring occasionally, until the carrots are browned. About 5 minutes. 5 Minute Timer
  • While the carrots are cooking, whisk together the honey, coconut aminos, and water in a small bowl.
  • Turn the heat to medium-low and add the mixture in with the carrots. Bring to a simmer and reduce to a glaze. About 5 minutes. 5 Minute Timer
  • Sprinkle toasted sesame seeds over the top.

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