Brown Sugar Glazed Carrots

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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!

Glazed Carrots in a white bowl

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 crock pot

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.

Candied Carrots in a white bowl

We like to pair this carrot side dish recipe with these main dishes:

For more favorite side dishes, check out:

Glazed Carrots Recipe

4.95 from 18 votes

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!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 94 kcal
Author Kristyn Merkley

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

Instructions

  1. Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.

  2. Turn to low and simmer for approximately 6 minutes.

  3. Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.

  4. Remove from heat. Salt and Pepper, and enjoy!

 

Glazed Baby Carrots

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Haha, I made carrots just yesterday and was aiming for the same effect, but wasn’t sure how to get to that result and used honey instead… Not bad either, but I think the next time I will go with brown sugar 😉
    Thanks for that! Take care 🙂

  2. Brown sugar carrots has to be one of my very favorite side dishes. My Mom made a version of these when I was growing up and I love them! I will definitely give this a try 🙂

  3. I made these just this weekend when my boyfriend’s parents were visiting, and they were a huge hit! 😀 Thanks a lot for the great and easy recipe! From now on I will make my carrots always like that, loved it!

    1. Hi Erin! I would think a slow cooker would work, but not sure of the temp and the length to cook. If you try it out and find a good version for it, let me know. 🙂

  4. Butter and carrots are such a natural combination, yum! And this is a great pull-it-out of the fridge recipe since no peeling is needed, great for when you need a quick veggie on the table!

  5. I just stumbled up on these on pintrest, my picky 3 & 4 year olds LOVED them, even went as far as asking for seconds and stealing them off my plate! We now have 4 veggies they like! Oh and the hubs and I thought they where pretty amazing too!

  6. I made these tonight on a random whim (after finding them on Pinterest) and they were so good! I have never had brown sugar carrots– to be honest, i’m not a big fan of carrots– but I think I’m going to start making these more often!

  7. Thank you for sharing this recipe
    I just made them but with coconut oil and coconut sugar with the same amount listed in your ingredients and they turned out super delicious

  8. The question was asked a few times in the comments, but I couldn’t find an answer. What size bag of carrots? 16 oz, 24 oz, or 32 oz? Just need to know so I can get the ratio of carrots to all the rest of the ingredients right.
    Thanks! 🙂

    1. I was looking for the same answer. It appears the question has been asked a couple times with no response 🙁 I have everything ready to go to make them right now but I’m not sure how many carrots to use. I guess I’ll just steam a couple handfuls and try this recipe another time. Bummer.

        1. Great, thank you!! I had a 32oz bag (minus a couple handfuls from my 3yo) and when I dumped them into the pot I thought “this can’t be right”. Haha. Thanks for the info, I look forward to making this!

  9. Thank you, this is an amazing recipe; I make these carrots allllll the time! The only thing I do different is add a bit more brown sugar.


  10. Hi! I found your site while looking for something else. The Creamy Swiss Chicken Bake looked good. Before I could make it, my daughter-in-law made it for us and it was delicious! I am making it again tonight for my daghter & her family. I think it is a forgiving recipe. I slathered some of the mayo/sour cream mixture on the chicken first, then the Parmesan cheese then the slice of cheese. For her family I used mozzarella cheese since her husband isn’t a swiss cheese fan. I ended by using some more “goop” (sorry, but that is the best way to describe it). We’ll see how it turns out, but I would think it will be delicious!


  11. I needed a last minute side dish for a Sunday dinner at my in-laws and was able to throw this together super quick! It was SO simple and quick to make, and everyone loved it! Definitely keeping this recipe on hand!!


  12. A pretty simple side dish that requires hardly any work and taste so good. Perfect side dish for any meal and would be good for Thanksgiving!


  13. I don’t usually like warm carrots, but I had these recently & they were so good!! The brown sugar adds so much flavor! I can’t wait to make these for thanksgiving!


  14. This is my husbands all time favorite side dish to add to any meal. Its so simple and the brown sugar adds such a great flavor.

  15. Happy to find this we love carrots and brown sugar but i need to knw what is 11/2 ?? Probaby a stupid question but need to know

  16. Been looking for a RECIPE like this for my husband. TRIED them tonight for supper. Delicious! I can’t wait to try the crock pot recipe. Thank you for sharing it.

  17. I don’t have any baby carrots on hand, but I do have lots of full size carrots cut into sticks. Would this recipe be the same if I weigh out the same amount as a bag of baby carrots? Or would they cook too quickly?

    It looks delicious!

  18. The webpage is way too busy. Can’t find the ingredient list due to all the extraneous stuff.
    I will try the recipe, as it seems good.


  19. I made these tonight and they were amazing! I had to cook them a little longer than the suggested time, but everything turned out perfectly. I will definitely be making these again.


  20. I also add 1/8-1/4 cup of Pie Hole ( Canadian whiskey and pecan liqueur) . Alcohol Cooks off, gives a new dimension with pecan flavor added to the brown sugar and butter.