If you need a go-to side dish, these Brown Sugar Glazed Carrots are perfect for you! This recipe makes the most tender and tasty baby carrots. Best of all, it takes less than 10 minutes to make and only requires 4 ingredients!
This is probably the side dish we make most frequently because it’s SO easy and SO tasty. In fact, I like these carrots so much, I tried glazing red potatoes, and they turned out just as amazing! Other easy veggie sides we love are parmesan asparagus and fried zucchini. Yum!
most favorite side dish (Like, ever!)
I LOVE finding super easy but delicious side dishes. This next recipe happens 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 honestly think I could eat these every day, and it’s not because they’re carrots… it’s because adding butter and brown sugar to carrots makes them so stinking good! The flavors of brown sugar and butter compliment the carrots so perfectly.
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! And 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 make Glazed 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 so quick! It only takes me about 10-15 minutes to have these on the table, and it honestly turns out great every single time!
Here is how we make them:
BOIL. Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
SIMMER. Turn to low and 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 5-6 minutes.
SEASON & SERVE. Remove from heat. Salt and Pepper, and enjoy!
Tip: For some extra flavor and texture, add 1/3 cup pine nuts, walnuts or pecans (chopped and toasted) after simmering for 6 minutes.
Different cooking methods + other tips
This carrot side dish is pretty versatile in that it can be made several different ways, and even be made ahead!
IN THE SLOW COOKER. Place the carrots in a greased crock pot. Combine melted butter, salt, pepper and brown sugar and water. Drizzle over carrots and 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”.
Can these candied carrots be made ahead of time? We suggest making them fresh, but if needed you can make them a day ahead. Just store in an air-tight container and then to reheat, throw them back into a buttered pan and cook until carrots are heated through.
What to serve with glazed carrots? Here are some of our favorites…
For more favorite side dishes, check out:
- Roasted Broccoli
- Candied Sweet Potatoes
- Green Bean Bundles
- Funeral Potatoes
- Baked Zucchini Sticks
- Buttered Carrots and Peas
Glazed Carrots Recipe
If you need a go-to side dish, these Brown Sugar Glazed Carrots are perfect for you! The tastiest candied carrots recipe!! Even better, it takes less than 10 minutes to make and only requires 4 ingredients!
- 16 oz bag of baby carrots
- 1/2 c water
- 1 1/2 TB butter
- 1 1/2 TB brown sugar
- salt and pepper to taste
Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
Turn to low and simmer for approximately 6 minutes.
Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.
Remove from heat. Salt and Pepper, and enjoy!