Brown Sugar Glazed Carrots are one of our favorite easy side dishes for holidays and family dinners. They’re buttery, tender, and coated in a simple brown sugar glaze that comes together in about 20 minutes.
We first made these for Christmas over a decade ago, and they’ve been part of our holiday dinners ever since. The butter and brown sugar create a glossy glaze while the carrots cook until perfectly tender, making this one of those simple sides the kids ask for again and again.
Now we make these glazed carrots for birthdays, special meals, and just about every holiday dinner. If your family loves easy carrot sides too, try our Honey Glazed Carrots and Roasted Carrots.
Why you’ll love it + Why it works:
- Quick + Easy. Just a few simple ingredients turn into a buttery glazed side in about 20 minutes.
- Holiday Favorite. We’ve been making these for Christmas and family dinners for over a decade, and the kids still request them.
- One-Pan Method. The carrots cook and glaze in the same pan, which keeps prep and cleanup simple.
- The Glaze Reduces Right in the Pan. As the water cooks off, the butter and brown sugar turn into a glossy glaze that coats every carrot.
Brown Sugar Glazed Carrots Ingredients
- Baby carrots (1, 16-ounce bag): Baby carrots are the easiest shortcut because there is no peeling or chopping. If using whole carrots, peel and cut them into about ½-inch slices or evenly sized sticks so they cook at the same rate.
- Water (½ cup): Steam cooks the carrots before the glaze reduces.
- Packed light brown sugar (2 tablespoons): Sweetens and creates a glossy, caramel kissed finish. Or use dark brown sugar or substitute with honey or maple syrup. Reduce brown sugar for less sweet carrots.
- Prefer them less sweet? Start with 1 tablespoon brown sugar and add more to taste.
- Unsalted butter (2 tablespoons): Adds richness and helps the glaze coat smoothly. We use unsalted butter but salted butter can be used as well – just lessen the amount of salt added at the end.
- Salt and pepper, to taste: Balances the sweetness and brightens flavor. Top with fresh herbs like parsley or thyme. You can also squeeze an orange or lemon juice over the top for a bright twist.
How to Make Glazed Carrots
BOIL. Bring carrots, water, butter, and brown sugar to a boil in a pan or large skillet over medium-high heat.
SIMMER. Turn to low, simmer for approximately 6 minutes.
EVAPORATE WATER. Cook until the liquid has reduced to a glossy, syrupy glaze that coats the carrots and they are fork-tender. It took me another 5-8 minutes. Do not overcook. Pull the carrots when they are fork-tender but still hold their shape so they do not turn mushy while the glaze reduces.
SEASON & SERVE. Remove from heat. Season with salt and pepper, and enjoy!
Alternative Cooking Methods
- Slow cooker. Place the carrots in a greased crock pot. Combine melted butter, salt, pepper, brown sugar and water. Drizzle over carrots, mix until carrots are coated. Cook on HIGH for 2-3 hours, or until carrots are tender.
- Oven. Place your baby carrots in a buttered baking dish and sprinkle with salt and pepper. Sprinkle with 2 tablespoons brown sugar and drizzle on 2 tablespoons melted butter. Cover and bake at 350° for 1 hour.
- Instant pot. To cook in an instant pot or pressure cooker, place all ingredients in the pot, cover, and secure the vent. Set the pot to “sealing”, press “pressure cook” or “manual” button”. Set the timer for 3 minutes. Once done, manually release the pressure by switching the vent to “venting”.
Kristyn’s Recipe Tips
- Keep the lid on during the first simmer so the carrots steam fast and stay tender.
- Remove the lid to reduce the liquid to a syrupy glaze that clings to the carrots.
- Taste at the end and add a pinch of salt to make the sweetness pop.
- For extra shine, swirl in a small pat of butter off the heat.
- Roasted Glazed Carrots: Roast at a higher temperature, uncovered, for caramelized edges and a thicker glaze.
- Make ahead: Cook the carrots just until tender, not overly soft, then cool and refrigerate. Reheat gently in a skillet with a small pat of butter so the glaze loosens and coats them again.
Brown Sugar Glazed Carrots Recipe
Ingredients
- 1 (16-ounce) bag baby carrots
- ½ cup water
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- salt and pepper, to taste
Instructions
- Combine carrots, water, butter, and brown sugar in a pan over medium-high heat and bring to a boil.
- Cover and reduce the heat to cook on low for approximately 6 minutes.
- Keeping covered, turn the heat back to high and cook, stirring occasionally. Cook until the liquid has reduced to a glossy, syrupy glaze that coats the carrots and they are fork-tender (another 5-8 minutes). Do not overcook. Pull the carrots when they are fork-tender but still hold their shape so they do not turn mushy while the glaze reduces.
- Remove from the heat and sprinkle with salt and pepper.
Notes
Nutrition
Recipe FAQ
Maple: Swap the brown sugar for maple syrup.
Honey: Use honey for a slightly different sweetness.
Warm Spices: Add a pinch of cinnamon or nutmeg.
Citrus: Finish with a squeeze of orange or lemon juice.
Nutty: Add toasted pecans, walnuts, or sliced almonds.
Holiday variation: Add a pinch of cinnamon or nutmeg to the glaze.
Prep ahead: Peel and slice the carrots a day or two in advance and refrigerate them in an airtight container until ready to cook.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat them in the microwave, or in a skillet on the stove.
To reheat, throw them back into a buttered pan, and cook until carrots are heated through.
Complete The Meal
Main Dish
Crock Pot Pot Roast
7 hrs 5 mins
Parmesan Crusted Pork Chops
40 mins
Easy Flat Iron Steak Recipe
2 hrs 35 mins
Roast Chicken Recipe
1 hr 30 mins
Carrot Sides
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This recipe was originally published March 2013.
Is it really 73 calories for 1g?
Thanks for catching that typo. I was able to add the correct serving size.
Only method I use for glazed carrots! Best practice tip: use whole carrots. They’re much sweeter and they cook faster. I’ve never had consistent results with baby carrots, and I tried several brands. But whole carrots are perfect every time. Just peel and cut them into even length sticks. Not too thin, in half lengthwise or quarter depending on the size. Hope this helps someone.
Thanks for giving the recipe a try and for your tips!
If cooking a triple batch in the crockpot, would you cut the amount of water?
Carrots release a lot of moisture in the crockpot, so this smaller amount is enough to keep everything cooking without making it watery. I would use about 3/4 cup of water for a triple batch.
They are delicious and soooo easy to make ❣️
Thanks for sharing your lovely feedback!
Omg new go to recipe. I had my own with canned carrots but this one takes the cake. Thank you