Is there anything better than sweet, brown sugar-glazed carrots? These carrots are smothered in a delicious brown sugar and butter glaze that will make your taste buds sing! They’re the perfect side dish for any meal, or you can even enjoy them as a snack. The perfect way for kids to enjoy their veggies.
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Brown Sugar Glazed Carrots
These simple glazed carrots are the perfect sweet and savory side dish that everyone will love. Whether it is for family dinner or your next dinner party, this is one super easy recipe to make that is always a hit.
Not only are they easy to make, but they are super versatile since they go alongside many different main courses. You only need 4 ingredients plus a bit of salt and pepper if desired. They are perfect for anyone who likes a combination of sweet and savory.
If you like this, then you might also like the Instant Pot candied carrots recipe we shared recently. It's another fun and easy way to serve up the classic carrot.
What Do Glazed Carrots Go With?
These carrots go great with a variety of different main dishes. They’re especially delicious when paired with something like this crispy baked chicken legs and thighs or the classic roasted chicken with garlic butter.
Paired with beef pot roast or a pork loin it is a common family meal option. Of course, it goes excellent alongside your favorite skillet pork chops and can be a good side dish for any stuffed chicken recipe.
These carrots are definitely simple and versatile on any menu and can be a great vegetarian side dish for any meal with friends and family. It works great alongside a veggie burger or even just a veggie plate with tons of flavorful vegetables.
Ingredients
- 1 pound of baby carrots
- ½ cup water
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons packed brown sugar
- Salt and black pepper to taste
Note: I used young carrots with greens still on for this, but you can use baby carrots as an easier option if preferred.
Handy Kitchen Tools
How to Make Brown Sugar Glazed Carrots
Before cooking, you need to clean your carrots and slice them. If using baby carrots, you can simply rinse them well and then cook. I used young carrots with greens included, so you will start by washing, peeling, and then removing the greens from the carrots.
Carefully slice the carrots in half lengthwise to create a more even piece for cooking.
In a large skillet, over low heat, you will add carrots, water, brown sugar, and butter. Cook these, stirring occasionally, for 5 to 6 minutes.
Now, turn the heat up to high, and continue cooking for an additional 5 to 6 minutes or until the carrots are fork-tender and the water has evaporated. Stir and watch closely while cooking to make sure they do not burn. If it begins to get too hot or burn and the carrots aren't yet done, reduce the heat to medium and add a small amount of water back to the pan.
Once the carrots are tender, you will toss them well in any remaining liquid or sauce, then season with a pinch of salt and black pepper if desired before serving.
Frequently Asked Questions
I am using young carrots or smaller carrots because they tend to be cheaper and they are easier to cut. If you prefer to use baby carrots or that is what you have on hand, you can use them. You can leave them whole, which will increase the cooking time or you can cut them down into smaller pieces. I just like to make sure they are in even pieces so they cook evenly.
This is a great recipe to make ahead of time and then reheat when you’re ready to serve them. Simply let them cool completely before storing in an airtight container in the refrigerator. They are good for up to 3 days and can be easily reheated on the stovetop or in the microwave before serving.
Yes, these carrots can be frozen. Cook them as directed and enjoy them fresh with dinner. Then, once the brown sugar-glazed carrots are cooled, place them in an airtight container.
Either store them in the refrigerator to eat as leftovers before freezing, or place them in a freezer-safe container or freezer bag and place them in the freezer laying them flat. Make sure there is no leftover air in the bag or place a piece of plastic wrap over them in the container.
The carrots will last for up to 3 months in the freezer. Make sure you label and date whatever container you freeze them in. When you’re ready to eat them, thaw overnight in the fridge and then reheat on the stovetop or in the microwave.
There are a few different ways that you can reheat these carrots. The easiest way is to pop them in the microwave for a minute or two, or until heated through.
If heating on the stovetop, you may need to add a bit more butter or water to the pan as they reheat.
You can also reheat them in the oven, preheating the oven to 350°F, and bake for 10 to 15 minutes until heated through.
Whichever way you reheat the carrots, watch to not overcook them. Since this is additional cook time, you want to only heat them until they are heated through to prevent the carrots from getting mushy.
If you like this easy recipe and want more beginner recipes to try you might also be interested in my latest cookbook release, The Complete Cookbook for Beginners. Tips, skills, and 101 recipes for the beginner cook to learn from!
More Easy Side Dishes
Every entree needs a complimentary side dish to balance the meal. This typically includes starch and a vegetable for most American dinner tables. Below are some of my favorite side dishes that feature vegetables. Make sure that you bookmark the recipe, print out the recipe, or pin it to your side dish board on Pinterest to make it soon.
- Oven Roasted Brussels Sprouts with Bacon
- Roasted Broccoli and Cauliflower Recipe
- 25 Delicious Asparagus Recipes
- Easy Crispy Parmesan Garlic Roasted Baby Potatoes
- Parmesan Garlic Roasted Broccoli
- Creamy Corn Salad Recipe with Bell Peppers and Cucumbers
📖 Recipe
Simple Brown Sugar Glazed Carrots
A tasty brown sugar glazed carrots recipe is the perfect side dish to any entree! Tender carrots coated in sweet butter glaze are sure to please any guest!
Ingredients
- 1 pound of baby carrots
- ½ cup water
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons packed brown sugar
- Salt and black pepper to taste
Instructions
- Start by cleaning, peeling, and slicing the carrots. If using young carrots, you'll want to cut the bulk of the greens from the top and discard those.
- Then slice the carrots in half lengthwise to create a smaller piece for cooking.
- In a large skillet, add the carrots, water, brown sugar, and butter, and cook over low heat for 6 minutes.
- Turn the heat up to high, and continue cooking for an additional 5 to 6 minutes, or until the liquid has evaporated and the carrots are fork-tender.
- Taste and season with salt and black pepper as desired before serving.
Notes
Use any carrots you prefer, just make sure they are cut into equal sizes for even cooking.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 237mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 1g
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