This post may contain affiliate links. Please read our disclosure policy.
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”.
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.
Good. Almost exactly what I wanted. We had to increase to the cook time five minutes to get them done to our likeness. Thanks!
I’ve made oven roasted carrots few times and they take forever. Decided to give this method a shot based on good reviews. Came out great! I cut the recipe in half and used 4 large carrots diced in thick coins. Seasoned with salt and pepper to taste, also added parsley flakes. For those who didn’t get to their desired tenderness, just keep adding small amounts of water so they continue to steam.
These are so good, thanks for sharing
Oh my goodness …. these are awesome!! My family requests these all the time. I followed the recipe exact and they are tender and tasty every time.
I just made these tonight, and they were a big hit! My husband loved them, so we will certainly have them again…. and again. Our grandchildren will find these to be as good as a dessert. I followed the directions as given, and they turned out tender and beautiful.
I followed recipe for carrots….
After 6 min of cooking, they weren’t cooked…. I then up to boil until water was gone….
Still not cooked well at all
Sorry to hear the recipe didn’t turn out for you. So, after 6 minutes they won’t be cooked. The recipe does say to increase the heat to high and boil until water is evaporated (about 5-6 more minutes). It sounds like you did that but the carrots needed more time. In that case, you could add a small amount of water to the bottom of the pan and try steaming again until they are cooked to your desired softness.
I needed a quick side dish and had a bag of carrots that were about to go bad and when I searched glazed carrots, I came across this recipe. It was easy and delicious. Thanks!
These are so easy and delish!!!!
Ive been making a form of these carrots for years, I cook in the crock pot. They are a regest for every family get together.
For sweetner I’ve used confection sugar, brown sugar, honey, maple syrup, or molasses they are always good. Sometimes I’ll add dehydrated onions and/or dehydrated onions.
That sounds delicious. Thanks for sharing what you do!
Any suggestions for using the crinkle cut carrot slices? Is there a time difference for cooking them?
I would use the time on the package. In my experience, if they are over cooked, it adds a litle more caramelization of the brown suger adding more flavor.