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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.
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.
Which kind of brown sugar – dark or light?
I like to use light. Hope that helps 🙂
Lovely menu and by the ham being in the crock pot, the oven is free for sides.
Thank you for publishing an easy dinner with food even the children will enjoy.
You are so welcome! Thanks for stopping by!
Really good recipe, and really easy to make.
That’s why I love it! Glad you think so, too! Thank you!
I want to make these for Thanksgiving but not sure how many 16oz bags to use for about 25 people. Any suggestions? Thanks!
I would just maybe double it. I know people don’t usually serve themselves a large amount of carrots, but really if it looks like not enough, add one more bag 🙂 Hope everyone loves them!
Love, love, love these!
So, do I!!! Thanks so much for stopping by!
Hi! I found your site while looking for something else. The Creamy Swiss Chicken Bake looked good. Before I could make it, my daughter-in-law made it for us and it was delicious! I am making it again tonight for my daghter & her family. I think it is a forgiving recipe. I slathered some of the mayo/sour cream mixture on the chicken first, then the Parmesan cheese then the slice of cheese. For her family I used mozzarella cheese since her husband isn’t a swiss cheese fan. I ended by using some more “goop” (sorry, but that is the best way to describe it). We’ll see how it turns out, but I would think it will be delicious!
Haha…that’s great!! Thank you for making it!
Thank you, this is an amazing recipe; I make these carrots allllll the time! The only thing I do different is add a bit more brown sugar.
Thank you!! It’s the best way to eat them 🙂 And, more brown sugar wouldn’t hurt 😉
These are really good. I finally found a good recipe for cooked carrots.
Yay! We love these carrots and are the perfect side. Thank you so much!
Delicious!
Thank you for sharing this recipe
I just made them but with coconut oil and coconut sugar with the same amount listed in your ingredients and they turned out super delicious
Oooh – I’ll have to try that next time. Sounds great!