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Tender, sweet and only 4 ingredients required, these glazed carrots are a go-to side dish!
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 ever since. 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!
Why We love Glazed Carrots:
- They pair well with every dinner! This is the perfect side dish for any dinner recipe, especially for holidays like Easter, Thanksgiving and Christmas.
- Quick and Easy. Made with just a few ingredients and in 20 minutes.
- Many ways to Make. They can be made on the stove, in the oven, the slow cooker, or instant pot!
Ingredients
- 1 – 16 ounce bag Baby Carrots – You can also use larger carrots – peel and cut into coins or chunks. Just make sure the slices are all equal in size.
- 1/2 cup Water – This will help cook the carrots and make them tender.
- 2 tablespoons light Brown Sugar – It adds the perfect amount of sweetness, but can be substituted 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 – And you can 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 Baby Carrots
- BOIL. Bring 1 – 16 ounce bag carrots, 1/2 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!
Tip: For extra flavor and texture for glazed carrots: add 1/3 cup pine nuts, walnuts or pecans (chopped and toasted) after simmering for 6 minutes.
More Glazed CArrots Cooking Methods
- IN THE 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.
- 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”.
Complete the Meal:
- More SIDES: Honey Glazed Carrots, Roasted Vegetables, Roasted Brussel Sprouts, Mashed Potatoes, Twice Baked Potatoes
- MAIN DISHES: Pot Roast, Best Pork Chop Recipe, Flat Iron Steak, Roast Chicken, Roast Turkey
- DESSERTS: Easy Chocolate Cake, Vanilla Cake, Cream Puff Cake, Apple Pie, Homemade Brownies
More COLLECTIONS: Easy Side Dishes, Vegetable Side Dishes, Thanksgiving Side Dishes, Christmas Side Dishes
Brown Sugar Glazed Carrots
Tender + Tasty Brown Sugar Glazed Carrots are a perfect go-to side dish. Best of all, they only require 4 ingredients!!
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.
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Recipe FAQ + TIPS
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!
What to serve with glazed carrots?
While brown sugar glazed carrots pair perfectly with pretty much ANYTHING, here are a few tasty suggestions!
How to Store Glazed Carrots?
- 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.
- To reheat, throw them back into a buttered pan, and cook until carrots are heated through.
- STORE. 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.
What kind of pan do you use please?
Tried these tonight. They were so good! Glad I found this, it was a good change from regular boiled carrots.
So glad you liked them, Nancy!! They’re definitely a favorite of ours too. Thanks for stopping by! 😉
Are you sure 1/2 of water is enough for 1 lb of baby carrots? Doesn’t seem like enough water to me. Thanks
It’s always worked great for us! 🙂
would you say that the bag of carrots is a pound? I have a two pound bag and was wondering if I should double it
Leave out the black pepper and add a bit of cinnamon and a sprinkle of nutmeg. We always called them Candied Carrots.
Never tried adding cinnamon or nutmeg but it sounds amazing!!
What sized bag of carrots did you use?
Thanks!
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!
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!
I LOVE hearing that!! My kiddos like them too and I feel like I could eat them every night – they’re my favorite!!
I love this recipe and I always use it for thanksgiving and Christmas, but I use 1 bay leaf and no salt or pepper and they’re a huge hit!
Oooh, great suggestion! Will have to try it with a bay leaf. Thx!