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Glazed carrots are a side dish that turns simple vegetables into something glossy, sweet, and irresistible. Tender carrots coated in a buttery brown sugar glaze bring out their natural sweetness while adding just the right touch of richness. This recipe stands out because it balances sweet and savory flavors without being too heavy, making it a favorite for both weeknight dinners and holiday gatherings. With just a handful of ingredients and minimal steps, you can create a dish that looks as good as it tastes.
Table of Contents
Why You’ll Love This Glazed Carrots Recipe
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Simple Ingredients: Uses pantry staples like butter, brown sugar, and carrots.
- Perfect for Any Occasion: Works just as well for a weeknight dinner as it does for a holiday feast.
- Kid-Friendly: Sweet, tender carrots that even picky eaters will enjoy.
- Crowd-Pleaser: A dish that looks elegant and tastes comforting, sure to impress guests.
Unlike other versions, this recipe delivers a glossy, flavorful glaze without turning sticky or overpowering. The gentle sweetness complements the natural flavor of carrots, so they shine instead of hiding under sugar. Whether you’re serving roast chicken on a Tuesday or turkey at Thanksgiving, these glazed carrots fit right in and guarantee clean plates all around.
Ingredients Needed
For the carrots
- 2 pounds carrots, peeled and cut into sticks (or use baby carrots for convenience)
For the glaze
- ¼ cup unsalted butter, cut into cubes
- ¼ cup packed brown sugar, adjust for sweetness
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper (or use black pepper if that’s what you have)
Notes & Substitutions
- Butter: Swap in dairy-free butter or coconut oil for a vegan version.
- Sweetener: Brown sugar gives a deep caramel flavor, but honey or maple syrup both work for lighter, floral notes.
- Carrots: Baby carrots save prep time, while sliced whole carrots offer more texture.
- Spice: A pinch of cinnamon or nutmeg adds warmth, while fresh herbs like thyme or parsley bring freshness.
How to Make Glazed Carrots
Stovetop Method
- Prep the carrots: Peel and cut whole carrots into sticks or coins for even cooking. Baby carrots can be used as is.
- Cook until tender: Place carrots in a saucepan, cover with water, and bring to a boil. Lower the heat, cover, and simmer for 8–10 minutes until fork-tender. Drain well.
Tip: Stop cooking when the carrots are just tender, not mushy, so they hold their shape in the glaze. - Make the glaze: In the same pan over low heat, melt the butter. Stir in brown sugar, salt, and pepper until the sugar dissolves and forms a glossy sauce.
Visual cue: The glaze should bubble lightly and look smooth, not grainy. - Coat the carrots: Return the carrots to the pan, tossing gently until evenly coated. Let them cook for 2–3 minutes so the glaze thickens slightly and clings to the carrots.
Oven-Roasted Method
- Preheat: Set oven to 400°F (200°C).
- Toss and roast: Mix carrots with melted butter, sugar, salt, and pepper on a sheet pan. Roast for 20–25 minutes, stirring once, until tender with caramelized edges.
- Finish: For extra shine, toss the roasted carrots in a spoonful of melted butter before serving.
Timing Chart by Cut Size
- Baby carrots: 8–10 minutes simmer or 20–25 minutes roast
- Coins (½-inch thick): 6–8 minutes simmer or 15–20 minutes roast
- Sticks (3-inch): 10–12 minutes simmer or 25 minutes roast
- Whole small carrots: 12–15 minutes simmer or 30 minutes roast
Pro Tips & Troubleshooting
Expert Tips
- Shiny glaze every time: Keep the heat low once the sugar dissolves. Add the butter last to finish with extra gloss.
- Balanced flavor: Use a pinch of salt to cut sweetness and highlight the natural carrot flavor.
- Tender but firm: Drain the carrots right when a fork slides in easily. Overcooked carrots won’t hold the glaze.
- Flavor boost: Add a squeeze of lemon juice or zest at the end for brightness.
Common Mistakes to Avoid
- Watery glaze: Don’t skip draining the carrots completely before adding them back.
- Burnt sugar: Stir the glaze constantly on low heat so it doesn’t scorch.
- Mushy carrots: Overcooking in water makes them collapse when glazed.
Creative Shortcut
If you’re short on time, microwave the carrots until tender, then toss them in the glaze on the stovetop for a five-minute finish.
Serving, Storage & Variations
Serving Ideas
- Pair with roasted chicken, turkey, or ham for a classic holiday plate.
- Serve alongside grilled salmon, steak, or these colorful weeknight side bowls.
- Sprinkle with fresh parsley, chives, or toasted nuts before serving for a gourmet finish.
Storage
- Refrigerator: Store glazed carrots in an airtight container for up to 4 days, as USDA FSIS advises for leftovers.
- Freezer: For best quality, freeze glazed carrots within the first 4 days and use them within about 3 to 4 months, per USDA FSIS guidance. The glaze may soften slightly after thawing but still tastes great, and as FoodSafety.gov notes, foods held at 0°F stay safe indefinitely.
Reheating
- Stovetop: Warm gently in a skillet over low heat, adding a splash of water if the glaze thickens too much.
- Microwave: Heat in short intervals, stirring in between, to avoid overheating.
- Oven: Cover with foil and warm at 350°F for 10–15 minutes until hot.
Variations
- Honey Lemon Thyme: Swap sugar for honey and finish with thyme leaves and lemon zest.
- Maple Dijon: Use maple syrup and stir in a touch of Dijon mustard.
- Brown Sugar Cinnamon: Add a dash of cinnamon or nutmeg for a cozy, spiced version.
- Savory Garlic Herb: Toss carrots with garlic and herbs before glazing.
- Dairy-Free Option: Use vegan butter or olive oil with maple syrup.
Holiday Scaling
Cooking for a crowd? Double or triple the recipe and keep carrots warm in a slow cooker on the “low” setting until ready to serve.
Nutritional Information
Each serving of glazed carrots (about 1 cup) provides the following:
| Nutrient | Amount per serving |
|---|---|
| Calories | 124 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugars | 12 g |
| Protein | 1 g |
| Sodium | 194 mg |
| Potassium | 374 mg |
Carrots supply beta-carotene that the body converts to vitamin A, which supports normal vision and immune function, according to the NIH Office of Dietary Supplements. The butter adds richness, while brown sugar or honey provides quick energy and a touch of sweetness.
If you change ingredients or serving sizes, use tools like Cronometer or MyFitnessPal to recalculate nutrition values for accuracy.
Conclusion
Glazed carrots prove that simple ingredients can create something truly special. With their tender texture and glossy finish, they bring comfort and elegance to the table at the same time. This recipe shines because it balances natural sweetness with just enough richness, making it perfect for both everyday dinners and festive celebrations.
If you give these glazed carrots a try, let us know how they turned out. Leave a comment, drop a star rating, and share your favorite twists on the glaze. Did you go with honey, maple, or the classic brown sugar?
Sharing the recipe on Pinterest or Facebook is a great way to spread the love and inspire someone else’s dinner table. After all, side dishes this good deserve the spotlight.
FAQs About Glazed Carrots Recipe
Can I use baby carrots or should I slice whole carrots for the best glaze?
Both work. Baby carrots save prep time, but sliced whole carrots cook more evenly and give a fresher texture. Choose based on convenience.
How do I keep the glaze from burning while it reduces?
Keep the heat low, stir often, and remove the pan as soon as the glaze looks thick and glossy. Burnt sugar happens fast if the heat is too high.
What is the best sweetener for glazed carrots, honey, brown sugar, or maple?
Brown sugar gives a deep caramel flavor, honey adds floral notes, and maple brings warmth. All three work pick the one that matches your meal.
Can I make glazed carrots ahead for Thanksgiving and reheat without losing shine?
Yes. Cook the carrots until just tender, cool, and store. Reheat gently in a skillet with a splash of water or butter to refresh the glaze.
How thick should the glaze look when it is ready to coat the carrots?
The glaze should lightly bubble, look syrupy, and coat the back of a spoon. Once it clings to the carrots without running off, it’s ready.
Are glazed carrots freezer friendly, and how should I reheat them later?
Yes. Freeze cooled carrots in a freezer-safe container. Reheat on the stovetop over low heat, adding a small pat of butter to bring back shine.
How do I make this recipe dairy free without losing a glossy finish?
Use a dairy-free butter substitute or olive oil. For added richness, finish with a drizzle of maple syrup to keep the glaze glossy.
Glazed Carrots
8
servings10
minutes15
minutes124
kcalTender carrots coated in a buttery brown sugar glaze, perfectly glossy and sweet with just the right savory balance an easy side dish for weeknights or holidays.
Ingredients
2 pounds carrots, peeled and cut into sticks (or baby carrots)
¼ cup unsalted butter, cubed
¼ cup packed brown sugar (or honey/maple syrup)
¼ teaspoon salt
⅛ teaspoon ground white or black pepper
Directions
- Peel and cut carrots into sticks or use baby carrots.
- Place in a saucepan, cover with water, bring to a boil, then simmer 8–10 minutes until fork-tender. Drain well.
- In the same pan, melt butter over low heat. Stir in brown sugar, salt, and pepper until dissolved.
- Return carrots to the pan, tossing until evenly coated and glossy. Cook for 2–3 minutes before serving.
- Oven option: Toss carrots with glaze, roast at 400°F for 20–25 minutes, stirring once, until caramelized.
Notes
- Substitute dairy-free butter or olive oil for a vegan version.
- Sweeteners: honey for floral notes, maple for warmth, brown sugar for deep caramel flavor.
- Add herbs like thyme, parsley, or a squeeze of lemon juice for freshness.
- Avoid overcooking carrots so they hold their shape in the glaze.
Nutrition Facts
- Calories: 124kcal
- Fat: 6g
- Saturated Fat: 4g
- Sodium: 194mg
- Potassium: 374mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 12g
- Protein: 1g
