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Tender, tasty, and ready in a flash, sweet glazed carrots are a four-ingredient side dish that’s always a crowd-pleaser.
OUR favorite side dish!
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.
WHY WE LOVE IT:
- They pair well with every main dish! This is the perfect vegetable side dish, especially for special occasions like Easter, Thanksgiving, and Christmas.
- Quick and easy. Made with just a few ingredients and in 20 minutes.
- Many ways to make. This easy side dish can be made on the stove, in the oven, slow cooker, or instant pot!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 15 minutes
- 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
- BOIL. Bring 1 16-ounce bag carrots, ½ cup water, 2 tablespoons butter, and 2 tablespoons 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. Turn back to high and cook until all the water is evaporated, and carrots are fork tender. It took me another 5-8 minutes.
- 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”.
Complete The Meal
Main Dish
Crock Pot Pot Roast
7 hrs 5 mins
Parmesan Crusted Pork Chops
40 mins
Flat Iron Steak Recipe
2 hrs 35 mins
Roast Chicken Recipe
1 hr 30 mins
Desserts
Easy Chocolate Cake Recipe
50 mins
Vanilla Cake
1 hr 5 mins
Apple Pie Recipe
3 hrs 45 mins
Homemade Brownie Recipe
45 mins
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Glazed Carrots
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add ⅓ cup pine nuts, walnuts, or pecans (chopped and toasted) after simmering for 6 minutes.
Yes! The brown sugar is what makes them “candied” or caramelized. If you want more of the sweetness, just add some more brown sugar!
We suggest making them fresh, but if needed, you can make them a day ahead. Store in an air-tight container in the refrigerator.
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.
these turned out awsome with your help! thank you
I’m happy to hear they turned out well!
Carrots are great
Glad you think so! Thank you!
Excellent! I too just cut up the carrots and liked having them bigger than we used to do in this sort of recipe. I was sent here from the kitchen website and you really do have the best method. Thanks.
You’re welcome! So glad you enjoyed the recipe!
Made these and they were SO delicious and SO easy! I forgot to salt and pepper them at the end and they were STILL amazing!! Thank you for sharing!!
These are my favorite glazed carrots! I use regular carrots, not baby, and I always have to share the recipe after every dinner party. Thank you!
Perfect and so simple!
Quick and easy to follow and they came out perfectly. For thicker baby carrots, I added an extra 3 minutes.
This recipe is Phenomenal!! My family were fighting over the left overs, especially the son that “doesn’t eat carrots!” 😂😂 Thank you so very much!!!
Wish I could actually read the recipe. This website is so terrible with pop ads that make you scroll all the way back to the recipe every 2 seconds.
The ads enable us to keep all of our recipes and content free for our readers. So thanks for being here and checking out the recipe!
Excellent! I only had a 1/2 lb of baby carrots, so I added a can of diced mango (drained). Skipped the s&p and used ground ginger instead. Added chopped walnuts too… Big winner!