Glazed Carrots

These brown sugar glazed carrots are easily one of the most loved side dishes for all occasions. With just 4 ingredients, you’ll have delicately crisp yet ultra-tender carrots simmered in a sweet glaze in around 20 minutes total!

Why this recipe works

Glazed carrots are a popular side dish for Thanksgiving, Christmas, and Easter dinner, however, they pair well with all sorts of main courses year-round. Making them is super easy with ingredients you likely already have on hand.

You might know them as candied carrots or brown sugar-glazed carrots as well. They’re tender, crisp, and perfectly caramelized after being simmered in brown sugar and butter. Out of all the ways we’ve roasted carrots, wrapped them in bacon, and made them in the slow cooker – classic glazed carrots seem to be everyone’s favorite little sweet (yet semi-healthy) treat to go with dinner.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CARROTS – We peeled and sliced 2 lbs of carrots on a diagonal, but if you want a bit less prep, feel free to use baby carrots instead. The cut of your carrots doesn’t matter, as long as you’re careful to make them uniform in size which will help them cook evenly. If you cut your carrots larger than the recipes states, simply simmer them in water for a bit longer keeping an eye on when they begin to soften. You may need to add a little more water if you simmer for longer.

BROWN SUGAR – You can substitute the brown sugar with equal parts honey or maple syrup if preferred. Or, you can make your own brown sugar substitute with granulated sugar and molasses.

How to Make Glazed Carrots

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place carrots and water into a large skillet and heat over medium high until water comes to a boil. Sprinkle with salt and pepper. Reduce heat and simmer, stirring often, until water has evaporated completely and the carrots are beginning to soften.
2. Add butter and brown sugar, stirring and cooking until the brown sugar dissolves into the butter.
3. Cook approximately 5 minutes longer – the carrots should be fork tender and evenly coated in the sauce. The sauce will have reduced to a thick glaze.
4. Remove from heat. Season to taste with additional salt and pepper. Garnish with finely chopped parsley.

Frequently Asked Questions & Expert Tips

Store leftover glazed carrots in an airtight container kept in the refrigerator for up to 4 days.

The easiest way to reheat glazed carrots is to microwave them in 30-second intervals until thoroughly heated through. You can also saute them in a skillet to reheat. If needed, you can always add a small amount of butter to the pan. If you feel they’ve lost some of their sweetness or are a little dry, add a dash of honey to the skillet.

Yes, of course. Baby carrots may take a smidge longer than sliced carrots to soften when simmered.

This all comes down to not over-simmering them. Be sure to check your carrots as they are simmering in the water by poking them with a fork. You can stop the simmering process at any point, as some people like their carrots soft, and some prefer a more tender crisp texture.

Yes, prepare them as normal, but only simmer the carrots until tender (don’t overdo it as they will continue to cook as you reheat). Allow them to cool, cover, and refrigerate up to a day in advance. To reheat, add a small amount of butter to a skillet over medium-low heat along with the carrots and heat until warmed through.

Serving Suggestions

Glazed carrots pair really well with pork, chicken, and beef. It’s always a welcome addition at our dinner table to have a little bit of sweetness with our savory dishes whether that be on a typical weeknight or during holiday get-togethers.

More Side Dish Recipes

• Roasted Asparagus
• Broccoli Casserole
• Baked Mac and Cheese
• Twice Baked Potatoes
• Crispy Roast Potatoes
• Air Fryer Brussels Sprouts
• Lemon Couscous

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