Glazed Carrots are a quick side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!
This quick carrot recipe comes together in minutes on the stovetop (in just one pan!) making it the perfect veggie to serve alongside a ham dinner or even with your fave pork chops or meatloaf with cornbread or fresh buns!
A Quick Side
Carrots are an ingredient we always have on hand and they’re inexpensive. They go with pretty much anything, especially a holiday dinner with all of the fixings.
- This is an inexpensive dish with lots of flavor.
- The buttery, brown sugar glaze uses ingredients you likely have on hand.
- It cooks in just one dish meaning fewer dishes to wash.
- These glazed carrots aren’t just delicious, they’re also easy to make.
- Perfect for a weeknight or a holiday like Easter, Christmas or Thanksgiving!
I always love to have a couple of great fresh vegetable dishes that are quick to put together, this is a favorite with kids and adults alike!
How to Make Glazed Carrots
You can use this recipe to glaze any kind of carrots from regular, to baby carrots or even garden fresh. Garden carrots are usually more tender and need a bit less time.
Baby carrots save a few steps because they are already just the right size and peeled but using whole carrots doesn’t take much longer.
- Combine carrots, water, and glaze ingredients in a skillet or saucepan (per the recipe below).
- Simmer covered over medium high heat until they’re tender when pierced with a fork.
- Remove lid and cook until glaze thickens. Garnish with a little parsley if you’d like!
Optional additions include a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice. Garnish with fresh herbs (we like parsley or thyme).
You can make honey glazed carrots by substituting the maple syrup with honey in the sauce. Light or dark brown sugar will work in this recipe, dark has a bit more flavor.
Tips for a Great Side Dish
- You can use fresh or frozen, whole or baby carrots for this recipe.
- Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
- Fresh garden carrots will cook faster than store bought carrots.
- Prepare the carrots up to 4 days ahead of time and store in the refrigerator in a sealed container.
- You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
Got Leftovers?
Glazed carrot recipe will last about 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.
They can be eaten chilled and added to salads too!
More Carrot Favorites
- Simple roasted carrots – easy and delicious
- Creamy Carrot Salad is a great retro recipe, sweet and savory all in one.
- Roasted potatoes and carrots – an easy side for any meal
- Honey roasted carrots caramelize in the oven (or try a savory version)
- For a hearty side, add in potatoes with carrots before roasting
- Buttered Dill Peas and Carrots is a classic combo and tastes fresh.
And for the grand finale…
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- Carrot Cake Cheesecake – sweet and delicious finish!
- The Best Carrot Cake – family favorite
Buttery Glazed Carrots
Ingredients
- 1 pound carrots cut into ½" x 2" sticks
- ½ cup water
- 2 tablespoons light brown sugar tightly packed
- 1 ½ tablespoons butter
- 1 tablespoon pure maple syrup* or honey
- ¼ teaspoon salt plus additional to taste, as needed
- freshly cracked black pepper to taste
Instructions
- Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
- Stir occasionally until butter is melted. Increase heat to medium/high and bring to a boil.
- Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
- Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
- Season with salt and pepper and serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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My daughter, who professes to “hate” carrots, gobbled these up! There’s no higher recommendation than that! (I chose to use honey over maple syrup.)
This was v dry good with the maple syrup (true maple syrup not pancake syrup ). Simple. I normally make carrots for me with butter salt pepper and thyme. But I was making a to go dinner for a neighbor recently out of surgery and they like things a little simpler and some sweet . This worked perfectly and I enjoyed it as well.