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.
Why we think you’ll 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!
Brown Sugar Glazed Carrots Ingredients
- Baby carrots (1, 16-ounce bag): You can also use larger carrots – peel and cut into coins or sticks. Just make sure the carrot slices are all equal in size.
- Water (½ cup): Steam cooks the carrots before the glaze reduces.
- Packed light brown sugar (2 tablespoons): Sweetens and creates a glossy, caramel kissed finish. Or use dark brown sugar or substitute with honey or maple syrup. Reduce brown sugar for less sweet carrots.
- Unsalted butter (2 tablespoons): Adds richness and helps the glaze coat smoothly. We use unsalted butter but salted butter can be used as well – just lessen the amount of salt added at the end.
- Salt and pepper, to taste: Balances the sweetness and brightens flavor. 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 carrots, water, butter, and 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!
Kristyn’s Recipe Tips
- Keep the lid on during the first simmer so the carrots steam fast and stay tender.
- Remove the lid to reduce the liquid to a syrupy glaze that clings to the carrots.
- Taste at the end and add a pinch of salt to make the sweetness pop.
- For extra shine, swirl in a small pat of butter off the heat.
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 Recipe
Video
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.
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.
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.
Complete The Meal
Main Dish
Crock Pot Pot Roast
7 hrs 5 mins
Parmesan Crusted Pork Chops
40 mins
Easy Flat Iron Steak Recipe
2 hrs 35 mins
Roast Chicken Recipe
1 hr 30 mins
Carrot Sides
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This recipe was originally published March 2013.
Did it and it was yummy
Love everything!!
Thank you!!
Still a little tender thought these would result in a more softer carrot
You can definitely adjust the cooking time to reach the desired softness you’re wanting. 🙂
I’m thinking of baking them in the oven. Do I leave the dish uncovered or covered?
I would cover them. Here’s what I typically do if baking them: 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.
So, how could is use up regular size carrots? Peel, slice and cook the same way? Maybe double the ingredients? Any helpful suggestions would be great. Thanks.
Yes, you can use regular carrots in place of the baby carrots. The recipe calls for a 16 oz bag, which is about the same amount as 4-6 large carrots. So depending on how many carrots you have and want to use, you can determine if you need/want to double the other ingredients. Just keep an eye on the doneness of the carrots (the time may differ a little) so they cook long enough but don’t get too mushy. You can use the suggested times as a guide. Hope you love the carrots!
Wow! Delish and easy-peasy stovetop carrots! I doubled the recipe so we would have a bit of leftovers. Used half of a costco package of carrots with kerrygold butter. They were amazing with our baked chicken and mashed potatoes! Thanks for sharing! The carrots did take a bit longer to cook – maybe about 5-6 mins extra of the boiling stage- I also added a little more water a couple times to ensure the pot wasn’t drying out.
Oh I’m so glad you loved the carrots. Thanks for sharing what you did and giving the recipe a try!
Delicious and quick side dish! Always a winner!
Thank you! So glad you enjoyed the carrots!
So easy and quick to make. Glazed carrots are my favorite. Love the recipe.
Thank you!! So glad to hear you enjoyed the recipe.
This was really easy to make and tasty! My family loved it.
Oh I’m so glad to hear!! Thanks for sharing!
Tried this and everyone loves it!
Yay!! I’m so happy to hear that. Glad the recipe was a hit!