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Glazed carrots are a classic side dish. This recipe is simple, quick, and will please everyone. Sweet and tender, glazed carrots add a pop of color to an everyday dinner or holiday meal. Whether it’s a busy weeknight or a festive occasion, glazed carrots deliver.
Families will gobble their vegetables when they taste this good. Easy to make using just a handful of ingredients, these glazed carrots are flavorful and would compliment any entree. Glazed carrots should be a go-to side dish for their simplicity and because they go just as well with a casserole as a turkey dinner.
Baby carrots are such a versatile vegetable: great for snacking, dipping, roasting, and more. Carrots are also packed with fiber, beta-carotene, Vitamin K, and antioxidants. Keeping a bag of carrots in the refrigerator makes this simple side an easy go-to for any dinner. Glazed baby carrots are delicious and require no prep!
Glazed Carrots Ingredients
- Baby carrots
- Brown sugar
Glazed carrots are both sweet and savory. The sweetness in this recipe comes from brown sugar: use light or dark, depending on your preference. The darker the brown sugar, the deeper the molasses taste. You can substitute granulated white sugar or other sweeteners such as honey or maple syrup for a slightly different flavor.
Sugar and butter melt together, cooking the carrots and reducing to become a tasty glaze. Add a little seasoning to the cooked carrots, and in less than 20 minutes with only 5 ingredients, you’ve got a side vegetable everyone will love.
How to Make Glazed Carrots
FIRST STEP: Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don’t burn.
SECOND STEP: Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
THIRD STEP: For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).
Use any cut or style of carrots: slices, sticks, or whole baby carrots.
Mix it up and use purple or white carrots and create a rainbow of color.
Ensure whatever style of carrots you use are equal in size; this way they cook evenly and some pieces do not end up mushy while larger pieces are not cooked all the way through.
Substitute the sugar for your favorite sweetener, honey, or even maple syrup.
Storing this Recipe
Leftover carrots can be stored in an airtight container and refrigerated for up to 5 days.
- bag of baby carrots or any sliced up carrots
- ½ cup of butter
- ¼ cup of light or dark brown sugar
- salt and pepper to taste
- parsley for garnish
- Put carrots, brown sugar, and butter in a pan over medium heat, stirring 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.
- For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).
Geraldine Denault says
I made the carrots and it was delicious.