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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.
My vegetarian sister in law is coming for dinner .. she says she can’t use butter … wondering if olive oil would [successfully] replace butter?
Yes, it will be ok 🙂 Hope they are a hit!!
My kids devoured these…could be the brown sugar glaze! Tasted like dessert!
Brown sugar glazed carrots are my favorite! They are tender & so much better than plain carrots!!
I also add 1/8-1/4 cup of Pie Hole ( Canadian whiskey and pecan liqueur) . Alcohol Cooks off, gives a new dimension with pecan flavor added to the brown sugar and butter.
Thank you for sharing that! I will have to try sometime!
Hi making for first time today for potluck thanksgiving. I 4x the recipe but ended up with a lot of liquid. Does it have a lot of liquid for finished product?
I don’t usually have lots of liquid leftover, but I don’t usually 4x the recipe. That may have affected the amount of liquid left. It may have just needed a little longer to evaporate all the water. Hopefully the carrots still tasted delicious! 🙂
I made these tonight and they were amazing! I had to cook them a little longer than the suggested time, but everything turned out perfectly. I will definitely be making these again.
Glad you liked them!! Thank you for trying them!
very good i made them along with
pork chops
Perfect!! Glad you liked them!
The webpage is way too busy. Can’t find the ingredient list due to all the extraneous stuff.
I will try the recipe, as it seems good.
Hope you like them! The recipe is there in the recipe card 😉
I don’t have any baby carrots on hand, but I do have lots of full size carrots cut into sticks. Would this recipe be the same if I weigh out the same amount as a bag of baby carrots? Or would they cook too quickly?
It looks delicious!
You know, I have not tried that, so that’s a good question. I would have to try it out 🙂
perfection! My 5yo still wont eat a carrot bUt everyone else loved Them!
Yay!! Yeah, I have a few picky eaters too 🙂 Thank you so much!
Love this not over sweet.
Glad you liked it! Thank you!