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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.

Brown sugar glazed carrots in white bowl with parsley on top.
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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:

Ingredients for glazed carrots in pot - baby carrots, butter, water and brown sugar.

Ingredients

  • 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 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.
  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.

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5 from 1519 votes

Glazed Carrots

By: Lil’ Luna
Tender, tasty, and ready in a flash, sweet 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.

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!

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.

About Kristyn

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!

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5 from 1519 votes (1,382 ratings without comment)

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Recipe Rating




291 Comments

  1. Heather says:

    Tasty but took wayyyyyyyyyyyyyyyy longer than 12 minutes to boil out all the liquid. I steamed the carrots first so they were more tender. But next time there will be no water involved.

    1. Lil'Luna Team says:

      I’m glad you enjoyed the carrots! Thanks for the feedback and giving the recipe a try.

  2. Carolyn Barry says:

    5 stars
    Very good and so easy to fix

  3. Jennifer says:

    4 stars
    Great flavor and easy. But the carrots weren’t cooked enough. Too crunchy for us. I added another 1/2 cup of water, 1T butter and 1T brown sugar and up cooked the carrots for an additional 15 minutes on medium to get them soft.

  4. Cathy Frakes says:

    Lid or no lid???

    1. Lil'Luna Team says:

      I do no lid for this recipe.

  5. Anthony says:

    5 stars
    This was actually really good. Even had the wife and kids impressed so that’s huge haha. Took a bit longer on my stove but other than that, great recipe. The cinnamon and nutmeg was a great addition!

    1. Lil'Luna Team says:

      Thanks for the feedback. So glad it was a hit for your family too!

  6. Graceview Homes says:

    5 stars
    Thanks for sharing this recipe. I made this for our residents and they loved it.

    1. Lil'Luna Team says:

      You’re welcome! So glad to hear the recipe was a hit!

  7. Linda says:

    5 stars
    My new favorite way to make carrots. So good and just the right amount of sweetness. Also the kids asked for 2nds. Thank you for such a good and easy recipe.

  8. Jenny C. says:

    5 stars
    I have made this several times now and it’s a hit at my house. This is the only way I can get my child to eat cooked carrots!

    1. Lil'Luna Team says:

      That is definitely a win!! I’m so glad the recipe is a hit! Thanks for sharing.

  9. Jen Cannon says:

    5 stars
    Best ever!!! I make this all the time!!! My favorite carrot recipe EVER!!!!! 😊❤

    1. Lil'Luna Team says:

      Yay! So happy to hear you love the carrots!

  10. GiannaTheChef says:

    5 stars
    Amazing recipe! My whole family enjoys theses glazed carrots. I always double it. Very tasty. Thanks!

    1. LilLunaTeam says:

      I’m so glad you enjoyed the recipe and that it was a hit with your family. Thanks so much for trying it!