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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. Elizabeth Olley says:

    5 stars
    This has become a staple at our dinner table every Thanksgiving! It even has replaced my mom’s sweet potato casserole with marshmallows recipe because everyone loves this 1000 times more!

  2. Linda Grafal says:

    5 stars
    Excellent side for Thanksgiving!
    Made as directed, but did remove the pan cover for the last 5 minutes. Helped reduce and left a nice glaze.

  3. Tammy says:

    5 stars
    These are the absolute best and easiest candied carrots ever! My mom used to make candied carrots but I couldn’t remember how so I came up with what I “thought” was close. I was making it way too hard! These are so easy and perfect every time. Sometimes I peel and slice whole carrots. I always use healthy sweetener in place of brown sugar (I have to watch my sugar intake and carrots are already high). Perfect. Every. Time.
    THANK YOU for sharing this recipe!

    1. Lil'Luna Team says:

      You’re welcome! I’m so glad you enjoy the reicpe!

  4. Karen H says:

    5 stars
    Finally! My son will only eat these carrots. I am so happy I found this recipe!

  5. Sarah Skaggs says:

    5 stars
    These are so good! We make them all the time for dinner and my kids love them.

  6. Mel says:

    5 stars
    This such a tender and tasty side dish. Just 4 ingredients! Perfect with Mashed Potatoes and Dinner Rolls. Simple, delicious addition to any meal.

  7. Charlene says:

    5 stars
    Delicious!!! Added more sugar and butter but perfect for Thanksgiving

  8. merridee says:

    5 stars
    we love candied carrots. Often times I will add craisins, and chopped nuts the last five minutes of cooking time..

    1. William (Bill) and June Collins says:

      I love baby carrot’s. I have fixed them and none is left.

  9. Ulli Meng says:

    5 stars
    super easy and delicious! My friends commented on how delicious they were!
    I will make these again for sure.

  10. Darlene S Aitken says:

    I am tired of runny carrots. How do I make a thick glaze with honey and brown sugar for my carrots?

    1. Lil'Luna Team says:

      This recipe calls for just brown sugar, but you could either add or substitute for honey. You may need to just let the water evaporate a bit until there is less water/less runny.

    2. Elaine Rowe says:

      i also don’t like the thin glaze. i boil the carrots until they are crisp/tender then completely drain them and put them back over the burner turned low. i add in a couple heaping tablespoons of dark brown sugar (more may make it thicker) and sprinkle in a little cinnamon. my family loves them this way and i fix them quite often to serve with pork chops and stove top dressing prepared in another pan, i find the butter, salt and pepper unnecessary. they are ready to serve when you stir it all together good. if you want a thicker sauce i suppose you could add in a cornstarch slurry. there’s not much of a sauce in this, it’s just what stays on the carrots as you stir them so serve from the bottom of the pan. most important to me is not over cooking the carrots.