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Brown sugar glazed carrots happen to be one of our all-time favorite side dishes ever!!

We first made them for Christmas over a decade ago, and we’ve been making them for holidays ever since. The butter and brown sugar bring out the flavor, and the carrots become so tender after cooking them that they literally melt in your mouth.

Now, the kids request these brown sugar glazed carrots for birthdays, special meals and every holiday dinner because they love them so much. Once you try them, you’ll easily see why they’re a favorite.

Brown Sugar Glazed Carrots Ingredients and Substitutions

  • 1 16-ounce bag baby carrots – You can also use larger carrots – peel and cut into coins or sticks. Just make sure the carrot slices are all equal in size.
  • ½ cup water – This will help cook the carrots and make them tender.
  • 2 tablespoons light brown sugar – or dark brown sugar or substitute with honey or maple syrup. Reduce brown sugar for less sweet carrots.
  • 2 tablespoons unsalted butter – We use unsalted butter but salted butter can be used as well – just lessen the amount of salt added at the end.
  • salt and black pepper – 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 Cook Glazed Carrots

  1. BOIL. Bring carrots, water, butter, and brown sugar to a boil in a pan or large skillet over medium-high heat.
  2. SIMMER. Turn to low, simmer for approximately 6 minutes.
  3. EVAPORATE WATER. Turn back to high and cook until all the water is evaporated, and carrots are fork tender. It took me another 5-8 minutes.
  4. 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”.
Glazed carrots in white bowl with chopped parsley on top.
5 from 1527 votes

Glazed Carrots

Tender, tasty, and ready in a flash, sweet brown sugar glazed carrots are a four-ingredient side dish that's always a crowd-pleaser.
Servings: 4
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

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, until all the water is evaporated and carrots are tender, another 5–6 minutes.
  • Remove from the heat and sprinkle with salt and pepper.

Video

Notes

Variation: For some extra flavor and texture, add ⅓ cup pine nuts or chopped, toasted walnuts or pecans after simmering for the first 6 minutes.
Oven Directions: Place baby carrots in a buttered casserole dish and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle on melted butter. Cover and bake at 350 degrees F for 1 hour.

Nutrition

Serving: 1g, Calories: 73kcal, Carbohydrates: 6g, Protein: 0.1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 4mg, Potassium: 10mg, Fiber: 0.01g, Sugar: 6g, Vitamin A: 209IU, Vitamin C: 0.01mg, Calcium: 8mg, Iron: 0.05mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Flavor variations?

Add ⅓ cup pine nuts, walnuts, or pecans (chopped and toasted) after simmering for 6 minutes.

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.

How to store glazed carrots recipe?

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.

This recipe was originally published March 2013.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 1527 votes (1,382 ratings without comment)

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303 Comments

  1. Raymond Weirich says:

    5 stars
    Omg new go to recipe. I had my own with canned carrots but this one takes the cake. Thank you

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