Brown Sugar Glazed Carrots
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These brown sugar glazed carrots are buttery, caramelized and perfectly tender. Made on the stovetop with brown sugar and butter, they come together in under 20 minutes for an easy, crowd-pleasing side dish.
If you’ve ever thought carrots were boring, this recipe will change your mind. These glazed carrots are sautéed in a buttery brown sugar glaze until tender, glossy, and just sweet enough to keep you coming back for more.
I love how quick they are to make. They’re ready in less than 20 minutes and pair perfectly with everything from apple cider vinegar chicken or air fryer salmon. They’re simple enough for weeknights but still feel special for holidays or family dinners.
Table of Contents
Why You Gotta Try This One
I make these glazed carrots all the time and they never last long. Here’s why they’ve become a go-to in our house.
- Caramelized perfection – The butter and brown sugar create a glossy glaze that coats every bite with rich flavor.
- Crowd favorite – These carrots somehow steal the spotlight no matter what else is on the table.
- Naturally sweet – Cooking brings out the carrots’ sweetness so you don’t need much added sugar.
- Family tested – My whole crew loves these, even the kids. It’s one of those veggie sides that always disappears first.
Ingredients Needed
- carrots – fresh, whole carrots are best for this recipe. I like to chop them diagonally into 1-inch pieces, but feel free to cut them into rounds if you prefer. The cook time might vary slightly depending on how you cut them!
- butter – butter is key for creating that rich, glossy glaze. I used unsalted butter to reduce the sodium content, but feel free to use salted if you prefer.
- brown sugar or honey – adds the perfect touch of sweetness to balance the savory flavors. I usually go for light brown sugar, but you can use dark brown sugar and honey works great too.
- salt and black pepper – simple seasonings that enhance the natural flavors of the carrots.
Find the full ingredient list with measurements in the recipe card below.
How to Make Glazed Carrots
Step 1: Peel the carrots and chop any large ones in half.
Step 2: Slice carrots diagonally into 1″ pieces. You want the pieces to be pretty similar in size so they cook evenly.
Step 3: Add the carrots to a saucepan with about 1 inch of water. Bring to a boil, then reduce the heat, cover and simmer for 8–10 minutes until slightly tender.
Step 4: Drain the water, then add the butter, brown sugar, salt and pepper. Cook uncovered over medium-low heat for 5–6 minutes, stirring occasionally, until the carrots are tender and coated in a glossy glaze.
Brittany’s Tip!
- The trick is all in the timing. You want the carrots soft enough to pierce easily with a fork but not falling apart. When they’re just tender, the glaze clings perfectly and gives that glossy, buttery finish.
How to Serve Glazed Carrots
These carrots go with everything. Whether it’s a weeknight dinner or a holiday spread, they always bring the perfect touch of sweetness to the plate.
- With protein: Serve with chicken marinade or air fryer chicken cutlets for a simple, cozy meal.
- In a grain bowl: Add to a chicken protein bowl or or make your own grain bowl by adding the carrots to a bowl with some quinoa, a protein (like my maple turmeric chicken) and a dressing or sauce (I love my tahini dressing). It’s a great way to get in a hearty, veggie-packed meal!
- As a holiday side: These are perfect for Thanksgiving, Christmas or Easter. Try them with air fryer turkey breast, sourdough stuffing, and dutch apple pie.
- In a salad: Toss with greens, goat cheese and pecans or add them to a fall harvest salad for a colorful twist.
Storing Leftovers
We usually never have leftovers of these glazed carrots! They’re so addicting! That said, if you do have leftovers let the carrots cool completely before transferring them to an airtight container. They’ll stay fresh in the refrigerator for up to 3-4 days.
To reheat, simply warm them up in a skillet over medium heat or pop them in the microwave for a quick reheat.
Frequently Asked Questions
Absolutely! Baby carrots work just as well and save you some prep time. Just make sure to adjust the cooking time as they may cook a little faster than regular carrots.
Boiling the carrots first helps them cook evenly and speeds up the overall cooking process. This way, you’re not waiting forever for the carrots to soften in the pan, and you get that perfect tender texture every time.
Yes! You can prepare your carrots up to 2 days in advance. Just store them in the fridge and reheat over the stove until warm before serving.
More Vegetable Recipes to Try
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Brown Sugar Glazed Carrots
Ingredients
- 2 lb carrots, washed and trimmed
- ¼ cup unsalted butter
- ¼ cup brown sugar , or honey
- ½ teaspoon salt, plus more to taste
- Crack of fresh black pepper
- Ground cinnamon, optional
Instructions
- Peel carrots and chop any large carrots in half. Slice carrots diagonally into 1″ pieces. You want the pieces to be pretty similar in size so they cook evenly.
- Add carrots to a large saucepan along with enough water to reach 1” high. Bring to a boil, then reduce heat to low, cover and simmer until carrots start to soften, about 8-10 minutes.
- Remove the lid then drain the water. Add butter, brown sugar, salt and pepper. Continue to cook with the lid off cooking on medium low, the carrots for about 5-6 more minutes, until carrots are tender and a glaze starts to form.
- Taste and add additional salt and pepper, if needed. Serve warm.
Notes
- To store: Let the carrots cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 3-4 days.
- Reheating: To reheat, simply warm them up in a skillet over medium heat or pop them in the microwave for a quick reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Awesome and Easy!!!
So glad to hear you enjoyed it, Edward, and found it easy! Thanks for making it and for leaving a review. I really appreciate it.