Glazed Carrots are a sweet and tender side dish that’s simple but feels special. The carrots are cooked until just soft and coated in a shiny, slightly sticky glaze made from butter and brown sugar, which brings out their natural sweetness. They have that perfect balance of soft texture and a little bit of chew that makes them really satisfying to eat.
I love making glazed carrots because they come together so quickly and effortlessly but taste like you’ve spent hours in the kitchen. I often add a pinch of cinnamon or a splash of orange juice to the glaze for a little extra flavor. It’s such a small change, but it makes the carrots even more delicious and perfect for a cozy family dinner or a holiday meal.
My favorite way to serve glazed carrots is warm, right from the pan, with a sprinkle of fresh parsley on top for a pop of color. They go great alongside roasted chicken, pork chops, or even a big pot roast. Every time I make these, people keep coming back for seconds, and I always end up sneaking a few bites myself while cooking!
Key Ingredients & Substitutions
Carrots: Fresh, peeled carrots give the best color and sweetness here. Baby carrots are fine too, and you can slice larger carrots diagonally to keep the texture even.
Butter: Butter adds richness and helps the glaze stick. If you want a dairy-free option, try coconut oil or olive oil—they still give a nice flavor and shine.
Brown Sugar: This is the star sweetener for that sticky glaze. You can use honey or maple syrup instead if you like a different sweetness or a bit of extra depth.
Fresh Herbs: Parsley brightens the dish at the end, but rosemary adds a lovely earthy note if you want a more savory twist. Thyme or chives work well too.
How Do I Get the Perfect Glaze Without Overcooking the Carrots?
The key is cooking the carrots just tender, then reducing the cooking liquid to form that shiny glaze.
- Cut carrots evenly so they cook the same.
- Cook covered with a bit of water to steam until tender but not mushy.
- Remove the lid and turn heat higher to evaporate liquid while stirring gently.
- Keep a close eye as the glaze thickens quickly; stirring helps it coat the carrots without burning.
- Once shiny and sticky, take off heat and add fresh herbs for brightness.
This way, your carrots stay tender and flavorful with a beautiful glossy finish every time.
Equipment You’ll Need
- Large skillet – I like it because it heats evenly and makes stirring easy.
- Wooden spoon or spatula – helps stir the carrots gently and keeps the glaze smooth.
- Measuring spoons and cup – for accurately measuring butter, sugar, and liquids.
- Sharp knife and peeler – to prepare the carrots evenly and easily.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or chives for a different herbal note—great for varied flavor profiles.
- Add a splash of orange juice or zest to boost citrus flavor and brighten the dish.
- Mix in a handful of chopped toasted nuts, like pecans or walnuts, for crunch and richness.
- For a spicy kick, stir in a pinch of cinnamon, ginger, or a dash of cayenne pepper.
How to Make Glazed Carrots?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound carrots, peeled and sliced into ½-inch thick pieces (baby carrots or regular carrots cut into chunks or diagonal slices)
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar (light or dark)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- ¼ cup water or vegetable broth (for cooking)
How Much Time Will You Need?
This simple recipe takes about 5 minutes to prepare and around 15 minutes to cook. So in about 20 minutes, you’ll have a delicious glazed carrot side dish ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Carrots:
Peel your carrots and slice them evenly into ½-inch thick pieces or diagonal slices. This helps them cook evenly and look great on the plate.
2. Melt Butter and Start Cooking:
Heat a large skillet over medium heat and melt the butter. Once melted, add your sliced carrots and stir so they are all coated nicely with butter.
3. Add Sugar, Seasonings, and Liquid:
Sprinkle the brown sugar evenly on top of the carrots. Add salt, freshly ground pepper, and rosemary if you like. Pour in the water or vegetable broth to help steam the carrots as they cook.
4. Steam the Carrots:
Cover the skillet and let the carrots simmer for 8 to 12 minutes, stirring occasionally. You want them tender but still firm — not mushy.
5. Create the Glaze:
Remove the lid, turn the heat to medium-high, and stir frequently as the water evaporates. Continue cooking for 2 to 3 minutes until the butter and brown sugar form a shiny glaze coating the carrots.
6. Garnish and Serve:
Take the skillet off the heat and sprinkle fresh chopped parsley over the glazed carrots for a fresh, vibrant touch. Serve warm and enjoy your colorful, flavorful side dish!
Can I Use Frozen Carrots for This Recipe?
Yes, you can! Just thaw and drain them well before cooking to avoid extra moisture. Since frozen carrots are softer, reduce the steaming time slightly to prevent mushiness.
Can I Make Glazed Carrots Ahead of Time?
Absolutely! Cook the carrots and glaze them, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth to restore the glaze.
What Substitutes Can I Use for Butter and Brown Sugar?
For a dairy-free version, swap butter with olive oil or coconut oil. Instead of brown sugar, honey or maple syrup work well and add a lovely natural sweetness.
How Should I Store Leftovers?
Keep any leftover glazed carrots in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to keep the glaze smooth.
