Brown Sugar Glazed Carrots
Brown sugar glazed carrots turn ordinary, boring carrots into an irresistible side dish that’s ready in under 30 minutes! Just 5 simple ingredients create a sticky, sweet glaze that brings out the natural sweetness in the carrots while adding that perfect caramelized flavor.
While I love snacking on raw carrots with hummus, I think cooked carrots can be pretty boring, despite their pretty color. Which is probably why I don’t make them as a side dish very often.
But adding butter and brown sugar changes everything! They create this yummy, sticky glaze that coats every part of the carrot. Suddenly, what was once a plain vegetable becomes something that tastes amazing.
This recipe has become my absolute favorite way to prepare carrots. And my kids love them, which is the real test! I love when my family asks for seconds on vegetables. It’s a parenting victory!
For more creative ways to enjoy carrots, try my roasted carrots and sprouts or orange carrot juice. Both are delicious ways to get the family to eat more vegetables.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Carrots – You can use regular carrots or save time and use the already peeled baby carrots!
- Sugar – Use light brown sugar or substitute dark brown sugar in a pinch. Substitute honey or maple syrup.
- Butter – I like to use unsalted butter so I can control the level of salt. If you have salted butter, then taste before you add any extra salt.
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How To Make Brown Sugar Glazed Carrots
- Peel and slice the carrots into 1/2 inch “coins” or slices. Add to a pot and cover with 1-2 inches of water. Bring to a boil and simmer for 10-15 minutes or until the carrots are tender. Drain and return to pot.
- Add the butter and gently stir until the butter melts.
- Add the brown sugar and continue cooking, stirring occasionally, until the brown sugar is dissolved and slightly thickened.
- Remove from the heat and taste. Add salt and pepper if needed. Garnish with fresh, chopped parsley.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
Even though these are a traditional side dish, I could eat these as dinner.
But, to not make your guests feel weird, serve them with a roasted chicken, baked ham, or a juicy meatloaf.
Storage & Reheating
Store any leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or on the stove top until warmed through. If they seem a little dry, you can add a splash of chicken broth or a teaspoon of butter.
How To Freeze
Cool them completely, store in a freezer safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This really helps when planning early for the holidays!
Frequently Asked Questions
You can certainly use them! Just watch the cooking time. Canned and frozen carrots are already softer than raw ones so they won’t take long before they start to soften too much.
Feel free to add a few extras if you like. Some cinnamon, ground ginger, or garlic powder make great spice additions. Maybe a drizzle of hot honey!
You can also toss in some toasted pecans or crispy bacon.
Recipe Tips & Tricks
- Perfect glaze – The glaze should just coat the carrots, not be too thick. Increase cooking time to reduce it if it’s still too thin.
- Speed it up – Use a bag of steamed carrots for quicker cooking. Drizzle any extra glaze from the pan over carrots before serving
- Customize sweetness – Skip the final salt sprinkle if you prefer sweeter carrots, or add pumpkin pie spice, apple pie spice, or cinnamon for warmer flavors.
- Add texture – Stir in some caramelized onions or candied pecans at the end.
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This brown sugar glazed carrots recipe is a super easy side dish and perfect for the holidays!
Brown Sugar Glazed Carrots
Ingredients
- 1 ½ pounds carrots peeled, sliced into ½ inch pieces
- 2 teaspoons salt divided
- 1 ½ tablespoons butter unsalted
- ½ cup light brown sugar packed
- parsley for garnish
Instructions
- Place peeled and sliced carrots in a medium-size pot. Add 1 ½ teaspoons of salt and cover completely with cold water. Make sure water comes at least 1 inch above the carrots. Give a quick stir or two.
- Bring the carrots to a boil and then lower the temperature to a simmer.
- Cook for about 10-20 minutes or until carrots are tender (the cooking time really depends on the size of the carrots and how soft or firm you like them).
- Drain carrots and return to the pot. Add butter and melt over medium heat.
- Once butter is almost melted, add brown sugar and continue to cook over medium heat, stirring occasionally, until brown sugar is completely melted and begins to thicken (about 5 minutes).
- Remove from heat. Mix in remaining ½ teaspoon of salt.
- Serve garnished with parsley, if desired.
Notes
- Perfect glaze – The glaze should just coat the carrots, not be too thick. Increase cooking time to reduce it if it’s still too thin.
- Speed it up – Use a bag of steamed carrots for quicker cooking. Drizzle any extra glaze from the pan over carrots before serving
- Customize sweetness – Skip the final salt sprinkle if you prefer sweeter carrots, or add pumpkin pie spice, apple pie spice, or cinnamon for warmer flavors.
- Add texture – Stir in some caramelized onions or candied pecans at the end.
Nutrition
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