These glazed carrots are a great side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!
This quick carrot recipe comes together in minutes on the stovetop (in just one pan!).
A Sweet & Easy Side Dish
- Glazed carrots are an inexpensive dish with lots of flavor.
- The brown sugar glaze uses ingredients you likely have.
- It cooks in just one pan, meaning less mess and fewer dishes.
- Glazed carrots are super easy to make and add a pop of color and a bit of sweetness to your meal.
- Perfect for a weeknight or a holiday like Easter, Christmas, or Thanksgiving!
How to Make Glazed Carrots
You can use this recipe for glazed carrots of any kind. Try regular, rainbow, or baby carrots. Garden fresh carrots are usually more tender and will need less cooking time.
Baby carrots are easiest as you don’t need to peel or chop them.
- Combine all ingredients in a skillet or saucepan per the recipe below.
- Simmer covered over medium-high heat until fork-tender.
- Remove the lid and cook until the glaze thickens. So easy!
Variations
- Replace maple syrup with honey if desired.
- Add a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice.
- Garnish with fresh herbs (we like parsley or thyme).
Tips for Perfect Glazed Carrots
- You can use fresh or frozen, whole or baby carrots.
- Cut the thicker ends of carrots in half so they cook evenly.
- Garden carrots will cook faster than store-bought carrots.
- Prepare the carrots up to 4 days ahead of time and store them in the refrigerator in a sealed container.
Got Leftovers?
This glazed carrot recipe will last 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.
They can be eaten chilled and added to salads too!
Crazy for Carrots!
Honey Roasted Carrots
Easy Oven Roasted Carrots
Got more carrots? For the grand finale, try carrot cake cookies, carrot cake cheesecake or carrot cake!
Did your family enjoy these Buttery Glazed Carrots? Be sure to leave a rating and a comment below!
Buttery Glazed Carrots
Ingredients
- 1 pound carrots cut into ½" x 2" sticks
- ½ cup water
- 2 tablespoons light brown sugar tightly packed
- 1 ½ tablespoons butter
- 1 tablespoon pure maple syrup* or honey
- ¼ teaspoon salt plus additional to taste, as needed
- black pepper to taste
Instructions
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Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
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Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.
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Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
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Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
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Season with salt and pepper and serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
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This is the BEST way to prepare baby carrots! They were so delicious
I made this recipe knowing that i would like it, not sure about my husband would like it he doesn’t like cooked carrots. He loved it!!! It is delicious best recipe for carrots i have ever eaten. Thank you for sharing.
So happy it was a hit, Cheree! ❤️
Consistently delicious easy to make recipes!!
Love glazed carrots; I been looking for a good recipe, this one seems to be the Perfect One
Thank you, Norma!
Holly…Your recipes are not only delicious, but also easy to follow and time efficient! I love the variety of dishes that you offer and all that you do. Thanks and again!
We are so happy you enjoy the recipes, Veronica! Thanks for leaving a comment :)
This makes a great side, quick and easy . I make something similar but add a tsp. of ground ginger and a quarter cup of frozen orange juice concentrate to my glaze sometimes for a festive twist to the recipe.
That sounds delicious, Ed! Thanks for sharing :)
Just a great big YUMMO !!!!
Thank you again Holly for another great recipe!
My daughter, who professes to “hate” carrots, gobbled these up! There’s no higher recommendation than that! (I chose to use honey over maple syrup.)
This was v dry good with the maple syrup (true maple syrup not pancake syrup ). Simple. I normally make carrots for me with butter salt pepper and thyme. But I was making a to go dinner for a neighbor recently out of surgery and they like things a little simpler and some sweet . This worked perfectly and I enjoyed it as well.