Tender and tasty Brown Sugar Glazed Carrots are a perfect go-to side dish. Best of all, they only require 4 ingredients!!
Brown Sugar Glazed Carrots is probably the side dish we make most frequently, because it’s SO easy and SO tasty. They pair perfectly with our BEST Mashed Potatoes and most-loved Dinner Rolls.
most favorite side dish (Like, ever!)
Glazed Carrots happen to be one of my all-time favorite side dishes ever!! My kids love them, the hubby and I love them, and they are so easy to make.
I like these carrots so much I tried glazing red potatoes the same way, and they turned out just as amazing!
This carrot side dish is perfect for a holiday dinner, like Thanksgiving, but I honestly think I could eat these every day.
The butter and brown sugar really bring out the flavor, and the carrots become so tender after cooking them – like MELT in your MOUTH tender!
Even though they’re buttery, they’re not heavy at all, which makes them easy to pair with just about any main dish! If all vegetables tasted this good, I wouldn’t have a problem getting my daily dosage!
Are these the same as caramelized carrots or candied carrots? Yes! The brown sugar is what makes them “candied” or caramelized. If you want more of the sweetness, just add some more brown sugar!
How to cook Carrots
This is definitely our favorite way to cook carrots because it’s so simple, we always have the ingredients on hand, and it’s quick! It only takes me about 10-15 minutes to have these on the table, and it honestly turns out great every single time.
BOIL. Bring carrots, water, butter, and brown sugar to a boil in a pan over medium-high heat.
SIMMER. Turn to low, simmer for approximately 6 minutes.
EVAPORATE WATER. Turn back to high and cook until all the water is evaporated, and carrots are tender. It took me another 5-8 minutes.
SEASON & SERVE. Remove from heat. Season with salt and pepper, and enjoy!
Tip: For extra flavor and texture: add ⅓ cup pine nuts, walnuts or pecans (chopped and toasted) after simmering for 6 minutes.
recipe tips
Cooking methods. Glaze Carrots are pretty versatile and can be made several different ways!
- IN THE 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.
- IN THE OVEN. Place your baby carrots in a buttered casserole 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.
- IN THE 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”.
Variations
- Brown sugar can be substituted with honey or maple syrup.
- Top with fresh herbs like parsley or thyme.
- Use larger carrots – peel and cut into coins or chunks. Just make sure the slices are all equal in size, and adjust the bake time accordingly.
- Squeeze an orange or lemon juice over the top for a bright twist.
Serving and Storing Tips
While they pair perfectly with pretty much ANYTHING, here are a few tasty suggestions!
Storing info
Make ahead of time. We suggest making them fresh, but if needed, you can make them a day ahead. Store in an air-tight container in the refrigerator.
To reheat, throw them back into a buttered pan, and cook until carrots are heated through.
STORE. 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.
For more favorite side dishes, check out:
- Roasted Broccoli
- Candied Sweet Potatoes
- Green Bean Bundles
- Funeral Potatoes
- Baked Zucchini Sticks
- Creamed Corn
- Oven Roasted Red Potatoes
Brown Sugar Glazed Carrots Recipe
Ingredients
- 16 oz bag of baby carrots
- 1/2 cup water
- 2 TB butter
- 2 TB 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 and simmer for approximately 6 minutes.
- Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–8 minutes.
- Remove from the heat and sprinkle with salt and pepper.
Great. And easy recipe. I’ll be making this one a lot.
Hi, Luna and the Lil Luna team! I’d like to inform you about this atrocity that is this recipe , it was “absolutely disgusting”, as said by my husband and kids. They hated the carrots and the flavor, and it didn’t help that they hate veggies. I was counting on this recipe to work since its technically “sweet carrots” but they felt that i was tricking them and lying, they called me many profanity’s that day. They said it tasted as if someone put sugar on a carrot, which was exactly what i did so i’m guessing that’s how it technically was supposed to taste which is awful if that was the intended taste.
Hi Emily! Thanks for the feedback. Sorry to hear this recipe wasn’t a hit for your family and that they aren’t veggie fans. Hopefully there is another recipe either on our website or out there somewhere that might help them see how yummy vegetables can be. Thanks for giving the recipe a try!
Maybe Emily should go back to the kitchen and practice.
I Followed this recipe for the first time tonight, it couldn’t have been easier. I found the timing to be off, but the taste was on point. I will be using this recipe often.
If your children and husband call you profane names after a bad side dish, I think you have bigger problems than a bad recipe.
Agreed. That’s rediculus. The recipe was spot on
Can you say KAREN?
I’m so sorry you have bad feedback. I absolutely love this recipe. It’s my go to for glazed carrots. Of course it takes a little longer to cook out the liquid but, that’s cooking. You have to adjust timing. My whole family loves this recipe. ❤️
My husband loved these and I have tried different ways to make these for him. Yours were a hit. Thanks
Finally leaving a comment, this has been my go-to carrot recipe for years! So easy, quick, and everyone loves it.
Love this recipe! It does take longer but it’s my go-to and I use it with baby rainbow carrots. We love it!
So easy to make and delicious! I mistook and cooked them on medium high the first 6 minutes. I then turned the heat to simmer for an additional 6 minutes then cooked the moisture out on medium high. This turned out to be the correct method for me as the carrots were tender and delicious. Thanks for sharing your recipes. Hopefully my error that worked will be helpful to others.
These are the best carrots! My family has requested these carrots for Thanksgiving for years. The only issue I’ve ever had is that the water takes a lot longer to boil off, but that is most likely because I double or triple the recipe. Other than that, it’s a simple recipe that tastes great!! This year I’m going to try the slow cooker method and see how that works.
After the 6 minute cook, do I cover them or not
Love it, I use this side dish for my Thanksgiving this year, my whole family love it. It is so tasty and easy, simple to make. Thank you for sharing this recipe, may you and your family has wonderful Thanksgiving and Christmas.