A home cook has conducted a side-by-side comparison of three popular methods for making glazed carrots, and the results have revealed a clear winner in terms of flavour, texture, and speed. The standout technique not only produced richer, more caramelised results but was also ready in a fraction of the time, with the cook claiming it tasted '10 times better' than the alternatives.
In the test, Express writer Nicola Roy prepared glazed carrots using an oven, an air fryer, and a hob. To ensure a fair comparison, she used the exact same base ingredients for each batch: a couple of carrots, a tablespoon of honey, a pinch of salt, and a knob of butter. The winning technique delivered a more intense glaze and juicier texture than the other methods.
Oven Roasted Carrots
Roasting carrots in the oven is a traditional go-to for many home cooks. For this method, the carrots were peeled, cut into batons, and cooked at 180°C with honey, butter, salt, and a splash of water. After approximately one hour and ten minutes, the carrots were soft and sweet with a light glaze. However, while the method was largely hands-off, the texture fell slightly short. The carrots lacked crispness and caramelisation, leaving them softer than expected despite the long cooking time.
Air Fryer Carrots
Given the popularity of air fryers for reducing cooking times, expectations were high for this batch. Nicola cooked the carrots at 180°C for about 20 minutes, adding the glaze ingredients before cooking. While the method was significantly faster than the oven, the results were mixed. The carrots cooked unevenly, even after stirring, and much of the glaze pooled at the bottom rather than coating the vegetables evenly. Although still tasty, the finish lacked the crisp, caramelised exterior many air fryer users would expect.
Hob Method Carrots
Cooking glazed carrots on a stovetop might sound like a recipe for burnt edges and raw middles, but it turned out to be the best and the fastest method, taking less than 15 minutes. The only tweak to the ingredients was swapping the butter for sunflower oil to better suit the direct heat. The carrots were cooked in a pan with oil for around seven minutes before adding honey, salt, and a splash of water, then stirred until the liquid reduced. In under 15 minutes, the carrots developed a deep golden colour with a slightly charred exterior. Despite the shorter cooking time, they were tender inside with a slight bite, remaining juicy and full of flavour. The balance of crisp edges and soft centres gave this method a clear advantage over both the oven and air fryer versions. While the hob method required slightly more attention, it delivered the best overall results in terms of taste, texture, and cooking time.
