Brown Sugar Glazed Carrots are a quick and irresistible side dish featuring tender carrots coated in a glossy, sweet glaze made with brown sugar and butter. Perfect for holidays, weeknight dinners, or special occasions, these carrots strike the perfect balance between savory and sweet while enhancing the natural flavor of the vegetable.
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Ingredients
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1 lb carrots, peeled and sliced into 1/4-inch rounds or diagonally
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2 tbsp unsalted butter
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2 tbsp brown sugar (light or dark)
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1/4 tsp salt
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1/4 tsp ground cinnamon (optional)
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1/8 tsp black pepper
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2 tbsp water
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Fresh parsley (optional, for garnish)
Substitutions
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Brown sugar: Use honey or maple syrup for a different flavor profile.
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Butter: Swap for olive oil or vegan butter for dairy-free options.
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Cinnamon: Can be omitted or replaced with nutmeg or a pinch of ginger.
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Carrots: Baby carrots work well and reduce prep time
How to Make Brown Sugar Glazed Carrots
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In a large skillet or saucepan, add the sliced carrots and 2 tablespoons of water. Cover and cook over medium heat for 5–6 minutes until carrots begin to soften.
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Remove the lid and add the butter, brown sugar, salt, pepper, and cinnamon (if using).
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Stir until the butter and sugar melt, coating the carrots evenly.
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Continue cooking uncovered for another 4–5 minutes, stirring frequently, until the glaze thickens and the carrots are tender but not mushy.
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Remove from heat. Garnish with freshly chopped parsley if desired, and serve warm.
Mix-ins
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Chopped pecans or walnuts: For added crunch and richness.
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Orange zest or juice: To brighten the flavor and complement the sweetness.
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Crushed red pepper: Adds a hint of heat to balance the glaze.
Recipe Tips
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Slice the carrots uniformly for even cooking.
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Don’t overcook the carrots—they should be fork-tender but still have a slight bite.
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Stir frequently once the sugar melts to prevent the glaze from burning.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in a sealed bag or container for up to 2 months; reheat in a skillet to restore texture.
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Reheating: Warm gently in a skillet or microwave, adding a splash of water if needed to refresh the glaze.
Recipe Variations
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Spicy Glazed Carrots: Add 1/4 tsp cayenne or a dash of hot sauce.
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Maple-Glazed Carrots: Replace brown sugar with pure maple syrup.
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Savory Herb Carrots: Omit sugar and cinnamon and add thyme, rosemary, or garlic for a savory version.
FAQs
Can I use baby carrots?
Yes, baby carrots are a convenient option and work perfectly with this recipe—just adjust the cooking time slightly since they’re thicker.
Can I make these ahead of time?
Yes, you can make them a day ahead and reheat in a skillet before serving. The glaze may thicken more, so add a splash of water if needed.
Are glazed carrots gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check ingredient labels for cross-contamination.
Brown Sugar Glazed Carrots
Ingredients
- 1 lb carrots peeled and sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- Pinch of cinnamon optional
- Chopped parsley optional, for garnish
Instructions
- Peel and slice the carrots into 1/4-inch thick rounds.
- Place carrots in a saucepan and add enough water to cover them. Bring to a boil.
- Reduce heat and simmer for about 8–10 minutes, or until just tender. Drain the water.
- Add butter, brown sugar, salt, and cinnamon (if using) to the saucepan with the drained carrots.
- Cook over medium heat, stirring gently, for 4–5 minutes, until the glaze thickens and coats the carrots.
- Serve warm, garnished with chopped parsley if desired.
Notes
- You can use baby carrots instead of sliced carrots for convenience.
- Add a touch of honey or maple syrup for extra sweetness.
- This dish pairs well with roasted meats and holiday meals.
