A sweet and savory side dish, these glazed carrots are tender, buttery, and offer just the right amount of caramelized sweetness. Perfect for weeknight dinners and holiday feasts alike.

Brown Sugar Glazed Carrots

Why You’ll Love This Recipe

I love how easy and versatile this dish is—it comes together in just a few simple steps and uses everyday ingredients. I put brown sugar and butter together to create a glossy glaze that enhances the natural sweetness of the carrots, and a dash of pepper balances the flavor beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb carrots, peeled and sliced
2 tbsp butter, melted
1 tbsp packed brown sugar
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp water

directions

I peel the carrots, trim the ends, and slice them into uniform pieces—diagonals or chunks work well for even cooking and nice presentation.
In a skillet over medium heat, I toss the sliced carrots with butter, brown sugar, salt, pepper, and water.
I cover the pan and simmer for about 8–10 minutes until the carrots are just tender.
I uncover and cook for an additional 5–6 minutes, stirring occasionally, until the water evaporates and the sugar clings, creating a shiny glaze.
I taste and adjust seasoning, then serve warm—optionally garnished with fresh parsley.

Servings and timing

Serves: 4 as a side
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

I swap brown sugar for maple syrup or honey for a different kind of sweetness.
I add minced garlic during cooking for a savory note.
I sprinkle chopped fresh thyme or parsley at the end for brightness.
I roast instead of using the stovetop: I toss carrots with glaze ingredients, spread them on a sheet pan, and bake at 425°F (220°C) for about 25 minutes until caramelized and tender.

storage/reheating

I store any leftovers in an airtight container in the fridge for 3–4 days. To reheat, I gently warm them in a skillet over low heat with a splash of water or broth, which helps restore that glossy glaze.

FAQs

How should I cut the carrots for even cooking?

I slice them uniformly—diagonally or in chunks—so they cook at the same rate and develop a lovely glazed surface.

Can I use baby carrots instead?

Yes! Baby carrots work great here, and they’re especially convenient because they don’t require peeling.

Is this dish gluten-free?

Absolutely. The simple glaze ingredients—brown sugar, butter, salt, and pepper—are naturally gluten-free.

Can I make these ahead of time?

Definitely. I cook them until tender yet firm, then store and reheat later. They retain their texture and shine for a few days in the fridge.

What if I prefer caramelized edges?

To caramelize, once the water has evaporated, I increase the heat and let the carrots cook, undisturbed at times, to get lightly browned edges.

Conclusion

I love how this brown sugar glazed carrots recipe brings sweetness and simplicity to the table. With minimal prep, pantry-friendly ingredients, and the option to customize with maple, garlic, or herbs, it’s a dish I make again and again for both everyday dinners and holiday gatherings.