Glazed Carrots are a sweet and simple side dish that’s all about tender, tender carrots coated in a shiny, buttery glaze. The natural sweetness of the carrots gets a little boost from brown sugar or honey, making them taste extra delicious without being too sugary. The glaze gives them a lovely, glossy finish that looks as good as it tastes.
I love making glazed carrots whenever I want something quick and satisfying to round out a meal. They’re easy to whip up and feel a bit fancy with just a few ingredients. My tip is to cook the carrots just until they’re tender but still have a bit of a bite—that way, the glaze sticks nicely, and you get a perfect balance of texture and flavor every time.
These carrots are perfect for holiday dinners or even a regular weeknight dinner because they bring a little brightness and warmth to any plate. I often serve them alongside roasted chicken or a cozy pasta dish. Plus, they always seem to disappear fast, which tells me everyone loves them as much as I do!
Key Ingredients & Substitutions
Carrots: Fresh carrots are key. Baby carrots work well if you want to save time peeling. Cutting carrots diagonally helps them cook evenly and look pretty on the plate.
Butter: Butter adds richness and helps create that glossy glaze. For a dairy-free option, try coconut oil or a mild olive oil.
Brown Sugar or Honey: Brown sugar gives a nice caramel flavor, but honey or maple syrup are great natural sweeteners and give a slightly different but tasty twist.
Parsley and Sea Salt: Fresh parsley adds a pop of color and fresh taste. Coarse sea salt adds texture and balances the sweetness with a little crunch.
How Do I Get the Perfect Glossy Glaze on My Carrots?
Timing and heat control are important. After boiling the carrots until almost tender, drain them so no extra water dilutes the glaze.
- Cook butter and sugar together on medium heat until bubbly and the sugar dissolves.
- Add the carrots back and stir gently so each piece gets coated well.
- Keep cooking for a few minutes while stirring to thicken the glaze and make it shiny—but don’t overcook or the carrots will get mushy.
This slow coating process is what gives the glaze a smooth, sticky texture that clings perfectly to each carrot.
Equipment You’ll Need
- Large skillet or saucepan – I find it easy to cook and coat the carrots evenly in this size.
- Sharp knife and cutting board – helps you peel and cut the carrots into diagonal slices or use baby carrots directly.
- Measuring spoons – ensures you add just the right amount of butter and sugar for perfect sweetness and richness.
- Slotted spoon or tongs – handy for removing the cooked carrots without excess water and tossing them in the glaze.
- Serving dish – a nice plate or bowl to present your glazed carrots beautifully.
Flavor Variations & Add-Ins
- Try adding a splash of orange juice or zest for a citrusy twist that brightens the dish.
- Top with toasted nuts like pecans or walnuts for crunch and extra flavor.
- Mix in a pinch of cinnamon or ginger for warming, spiced notes.
- Use maple syrup instead of brown sugar for a richer, caramel-like flavor.
Glazed Carrots
Ingredients You’ll Need:
For the Carrots:
- 1 pound carrots, peeled and cut into diagonal slices or baby carrots
For the Glaze:
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar (or honey/maple syrup as an alternative)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For Garnish:
- 1 tablespoon finely chopped fresh parsley
- Coarse sea salt or flaky salt
Time Needed
This recipe takes about 10 minutes of preparation and around 15 minutes for cooking. In total, you’ll need about 25 minutes to make these tasty glazed carrots ready to serve.
Step-by-Step Instructions:
1. Cook the Carrots:
Place the peeled and sliced carrots in a large skillet or saucepan. Add enough water to cover them by about an inch. Bring the water to a boil over medium-high heat, then reduce to medium and let the carrots simmer until they’re almost tender, about 6 to 8 minutes. Drain the carrots well.
2. Prepare the Glaze:
Return the skillet to medium heat and add the butter. Let it melt completely. Stir in the brown sugar and salt until the sugar dissolves and the mixture becomes bubbly.
3. Glaze the Carrots:
Add the drained carrots back into the skillet. Toss gently to coat each carrot in the buttery, sugary glaze. Continue cooking for another 3 to 5 minutes, stirring often, until the carrots are fully tender and look shiny and glazed.
4. Season and Garnish:
Season with freshly ground black pepper to taste. Transfer the carrots to a serving dish. Sprinkle with chopped parsley and a pinch of coarse or flaky sea salt for a bit of crunch and extra flavor. Serve warm and enjoy!
Can I Use Frozen Carrots for This Recipe?
Yes, you can use frozen carrots, but make sure to thaw them completely and drain any excess water before glazing. This helps prevent the glaze from becoming too watery and ensures the carrots get a nice, shiny coating.
How Can I Make This Recipe Vegan?
Simply replace the butter with a plant-based alternative like vegan butter or coconut oil, and use maple syrup or agave instead of brown sugar if you prefer. These swaps keep the glaze rich and flavorful without any animal products.
Can I Prepare Glazed Carrots Ahead of Time?
Absolutely! You can cook and glaze the carrots a day ahead. Store them in an airtight container in the refrigerator and gently reheat on the stove over low heat with a splash of water or extra butter to refresh the glaze before serving.
What’s the Best Way to Store Leftovers?
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the glaze smooth and the carrots tender.
