March 15, 2022
Review RecipeGlazed Carrots
These easy glazed carrots are a simple side dish with so much flavor, perfect for either special occasion meals or quick weeknight dinners.
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This easy glazed carrots recipe is incredibly versatile and requires only a handful of ingredients. The sweetened butter sauce and natural sweetness of the carrots make them a must-have for any family dinner or holiday meal.
These tender carrots pair perfectly with a delicious main dish such as meatloaf or our poor man’s steaks for the ultimate comfort food dinner.
Glazed Carrots Ingredients
You’ll need:
- 1 (1-pound) bag of baby carrots, or any sliced up carrots
- ½ cup of butter
- ¼ cup of light or dark brown sugar
- salt and black pepper to taste
- parsley for garnish
SUBSTITUTIONS AND ADDITIONS
ROASTED CARROTS: To roast these brown sugar-glazed carrots in the oven, simply put the carrots in a casserole dish. Add in butter and brown sugar then bake at 350°F for an hour and a half.
SWEETENER: You can also change the sweetener you use in this carrot recipe. Trade out the brown sugar for a honey glaze, agave syrup glaze, or pure maple syrup glazed carrots. You can also replace it with any sweetener that’s better for you personally.
GARNISH: Instead of parsley, you can sprinkle in some chopped thyme, rosemary, or other herbs. They add a fresh pop of color to this delicious side dish as well as extra flavor. Sesame seeds give a robust aroma as well.
How To Make This Glazed Carrots Recipe
STEP ONE: Put the carrots, brown sugar, and butter in a pan over the stovetop and put on medium heat. Stir the carrots occasionally to make sure that they don’t burn.
PRO TIP:
The baby carrots are small enough that you can put the whole carrots into the pan as is. If you are using larger carrots, cut them into smaller pieces.
STEP TWO: Once the liquid reduces, caramelizes, and becomes more of a glaze, then season with salt and pepper to taste. They’re ready to serve when the carrots are tender, but not overcooked.
STEP THREE: Sprinkle in some chopped parsley to garnish.
How To Serve
The carrots are best served with a meaty, savory entree with some sort of carb option. Some of our favorite entrees to pair with glazed carrots are also the most classic recipes for the holidays such as glazed ham, roasted turkey, pork, or prime rib.
Pair these delicious vegetables with any other side dishes that will do well soaking up the extra butter glaze, such as cheese biscuits, easy cornbread from scratch, or. garlic mashed potatoes.
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Storage
IN THE FRIDGE: Store leftover carrots in the fridge in an airtight container for up to five days.
IN THE FREEZER: We do not recommend freezing glazed carrots as they will become mushy once thawed.
Save oven space and whip up the best glazed carrots on the stovetop. With minimal ingredients and simple steps, these glazed carrots are a delicious addition to a dinner menu, whether at a holiday celebration or a simple everyday dinner.
FREQUENTLY ASKED QUESTIONS
What are the best carrots to use for this recipe?
Any carrots would be perfect in this easy side dish. Baby carrots, regular carrots, or even rainbow carrots would work fine.
Can I make this dish ahead of time?
This great recipe could be made a couple of days ahead and then reheated in the microwave when you are ready to serve them.
How do I store leftovers?
You can store leftover carrots for up to five days in the fridge in an airtight container.
More Recipes You’ll Love
- Easy Scalloped Potatoes
- Easy Corn Pudding Recipe
- Simple Sauteed Vegetables
- Ham Glaze
- Classic Coleslaw
- Pizza Casserole with Biscuits
Glazed Carrots
These easy glazed carrots are a simple side dish with so much flavor, perfect for either special occasion meals or quick weeknight dinners.
Cook Time 20 minutes
Total Time 20 minutes
Servings 6
Ingredients
- 1 pound baby carrots, or any sliced up carrots
- ½ cup butter
- ¼ cup light or dark brown sugar
- salt and pepper, to taste
- parsley, for garnish
Instructions
- Put carrots, brown sugar and butter in a pan over medium heat. Stir occasionally so they don't burn.
- Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
- Sprinkle in some chopped parsley to garnish.
Notes
- The baby carrots are small enough that you can put the whole carrots into the pan as is. If you are using larger carrots, cut them into smaller pieces.
Nutrition
Sodium: 138mg | Calcium: 12mg | Vitamin A: 496IU | Sugar: 9g | Potassium: 12mg | Cholesterol: 41mg | Calories: 171kcal | Saturated Fat: 10g | Fat: 15g | Protein: 1g | Carbohydrates: 9g | Iron: 1mg
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Comments
Layne Henderson says
This is our family’s favorite way to eat carrots!
Jean says
I made this and it turned out really good. I did roast the carrots first then did the glazing
Patricia D Show says
Delicious! Dont know why I never made them before!
Gloria says
So delicious and easy to make – this is the only way I serve carrots now.
Mary Ann says
Do you use a 1lb. Bag of carrots or 2 lbs.?
Layne Kangas says
A one-pound bag. Enjoy! 🙂
Rae says
I switched to using instapot for boiling carrots. I use 4 minutes and let release until I get them out to sauté on stove in the rest of the ingredients.
Dolly Crandall says
They are very good, will cook again
Janann McInnis says
Is there no other liquid needed for this recipe…
Layne Kangas says
Hi, Janaan – you’ll follow the ingredients and recipe as written. Enjoy!
Mike says
One of my favorite side dishes!