If there’s one vegetable that deserves a little love at the dinner table, it’s carrots. And when you turn them into glazed carrots—tender slices simmered in butter and brown sugar—you’ve got a side dish that makes even picky eaters say, “More, please!”
Growing up in Texas, carrots were always the veggie my mom could count on us kids actually eating without a fuss. Now, as a mom of three, I find myself going back to the classics, and this recipe is one of my secret weapons for weeknights and holidays.
Table of Contents
Why You’ll Love These Glazed Carrots
- Quick and easy: Ready in about 20 minutes.
- Family-friendly: Sweet, buttery flavor kids (and grown-ups) devour.
- Budget-friendly: Just a few pantry staples needed.
- Versatile: Pairs perfectly with chicken, beef, or even a cozy vegetarian spread.
And let’s be honest—sometimes we just need a veggie side that doesn’t feel like a chore.
What Do Glazed Carrots Taste Like?
Imagine soft, slightly caramelized carrot coins coated in a buttery brown sugar glaze. They’re sweet, but not candy-like, and the fresh parsley on top adds just the right pop of color and freshness. Basically, they taste like comfort food disguised as vegetables.
Ingredients You’ll Need for Glazed Carrots
One of the things I love about glazed carrots is that you don’t need a mile-long grocery list. Just a few everyday staples come together to make something really special. Here’s what you’ll need and why:
- Carrots (1 ½ lbs, peeled and sliced into ½-inch coins): The star of the show! Choose fresh, firm carrots with a bright orange color. I prefer slicing them into uniform coins so they cook evenly and soak up that buttery glaze. You can also use baby carrots in a pinch, but they’ll take a little longer to soften.
- Butter (¼ cup): Butter is what makes the glaze rich and silky. It clings to the carrots beautifully, giving them that irresistible shine. If you’re dairy-free, a good vegan butter works well too.
- Brown Sugar (¼ cup): This is where the magic happens. Brown sugar adds a deep, caramel-like sweetness that transforms simple carrots into something holiday-worthy. If you’ve ever tried my pumpkin sugar cookies, you know brown sugar is the secret to creating that cozy, melt-in-your-mouth flavor.
- Salt (¼ teaspoon): Just a pinch is all you need. Salt balances out the sweetness and makes the natural flavor of the carrots pop.
- Parsley (1 tablespoon, chopped, optional): Fresh parsley adds a little color and brightness to your finished dish. It’s not essential, but if you’re serving glazed carrots at a holiday dinner, it makes the bowl look extra festive.
The beauty of this ingredient list is that it’s affordable, quick to pull together, and flexible enough to tweak. Want to add a squeeze of orange juice for brightness? Go for it. Need to cut back on sugar? The carrots’ natural sweetness will still shine through.
How to Make Glazed Carrots
Making glazed carrots is simple, but a few small touches can take them from “just okay” to unforgettable. Here’s the full breakdown:
Step 1: Prepare the Carrots
Peel and slice 1 ½ pounds of carrots into ½-inch coins. Keeping them the same thickness is key—this way, they all cook at the same pace. If you’re short on time, you can also use pre-peeled baby carrots, though you may need to cook them a bit longer until they’re fork-tender.
👉 Pro Tip: I like to prep the carrots earlier in the day and keep them in cold water in the fridge until I’m ready to cook. It saves precious time, especially on busy holiday mornings.
Step 2: Simmer Until Tender
Place the carrots into a large skillet or saucepan and add 1 ½ cups of water. Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, or until the carrots are just tender when pierced with a fork. Don’t overcook them—soft, but not mushy, is what you’re aiming for.
👉 Think of it like cooking pasta: you want them “al dente,” with just a little bite left.
Step 3: Drain Excess Water
Once the carrots are tender, carefully drain off any extra water from the pan. Leaving too much liquid behind will thin out the glaze, and we want these glazed carrots to be rich and glossy.
Step 4: Make the Glaze
Now the fun part! Add ¼ cup butter, ¼ cup brown sugar, and ¼ teaspoon salt directly to the warm carrots in the pan. Stir everything gently so each carrot coin gets coated. As the butter melts and the sugar dissolves, you’ll notice a shiny glaze forming. That’s when the magic happens!
👉 Want to put your own spin on it? A drizzle of honey or a dash of cinnamon can give your carrots a cozy autumn vibe—similar to the flavors in my pumpkin spice almond muffins.
Step 5: Cook a Little Longer
Keep cooking the carrots with the glaze for another 4–5 minutes, stirring occasionally. The sauce should thicken slightly and cling to the carrots instead of pooling in the pan.
👉 If the glaze looks too runny, let it simmer a bit longer. If it feels too thick, add a splash of water or orange juice to loosen it up.
Step 6: Garnish and Serve
Remove from heat and sprinkle with freshly chopped parsley for a pop of color. Serve your glazed carrots immediately while they’re warm and glossy. They pair beautifully with roasted chicken, baked salmon, or even a vegetarian main dish.
👉 Bonus: They reheat well, so you can make them ahead for a big meal and warm them gently before serving.
Tips and Tricks for Perfect Glazed Carrots
- Cut evenly: Slice your carrots the same thickness so they cook at the same pace.
- Want less sweetness? Reduce the sugar slightly and let the carrots’ natural sweetness shine.
- Make-ahead friendly: Cook and glaze ahead, then reheat gently before serving.
- Switch it up: Add a drizzle of honey, a pinch of cinnamon, or even a squeeze of orange juice for a fun twist.
Confession: I once added too much sugar and ended up with caramel carrots. My kids didn’t complain—but my husband asked if it was dessert. Lesson learned!
Storage for Glazed Carrots
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of water or butter until warmed through.
FAQs
Can I use baby carrots instead of slicing whole carrots?
Yes! Just adjust the cooking time slightly since they’re thicker.
Can these be made dairy-free?
Absolutely. Swap the butter for a vegan butter or coconut oil.
Can I freeze glazed carrots?
Yes, but the texture softens when thawed. Best to make fresh if serving for a holiday meal.
Conclusion
These glazed carrots are the side dish you didn’t know you needed—simple, budget-friendly, and downright delicious. Whether you’re pulling together a weeknight dinner or planning your holiday spread, this recipe will quickly become a family favorite. Give it a try and let me know how your crew likes it—I’d love to hear!
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Glazed Carrots Recipe – Simple, Beautiful & Irresistibly Good
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These glazed carrots are tender carrot coins simmered in a buttery brown sugar glaze and finished with parsley. A simple, affordable side dish perfect for holidays or weeknight dinners.
Ingredients
1 1/2 lbs carrots, peeled and cut into 1/2 inch thick slices
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon chopped parsley (optional)
Instructions
1. Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer.
2. Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
3. Add the butter, brown sugar, and salt to the pan. Stir to coat the carrots evenly.
4. Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
5. Sprinkle with chopped parsley if desired, then serve.
Notes
Cut carrots into uniform pieces to ensure even cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat for 5-7 minutes, stirring occasionally.
