Glazed Carrots

These glazed carrots are a simple, classic side dish that I turn to when I want something easy, colorful, and full of flavor. Tender carrots coated in a glossy, buttery glaze with just the right touch of sweetness make the perfect companion to everything from roasted meats to holiday meals. They’re cooked until just soft, then tossed in a rich glaze that clings to every bite.

Why You’ll Love This Recipe

I love how these carrots strike the perfect balance between savory and sweet. They’re quick enough for a weeknight dinner but elegant enough for a holiday table. The glaze is buttery, slightly sweet, and enhances the natural flavor of the carrots without overpowering them. Plus, it only takes a few ingredients and one pan, which keeps things simple and stress-free.

Ingredients

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

• fresh carrots (whole, baby, or sliced into rounds)

• unsalted butter

• brown sugar or honey

• salt

• black pepper

• optional: cinnamon, thyme, or fresh parsley for garnish

Directions

1. I start by peeling the carrots and cutting them into even-sized pieces if they aren’t baby carrots.

2. I bring a pot of salted water to a boil, then add the carrots and cook for about 5–7 minutes, just until they’re tender but not mushy.

3. I drain the carrots and set them aside.

4. In the same pot or a skillet, I melt the butter over medium heat.

5. I stir in the brown sugar (or honey), salt, and pepper, and let it cook for about 2 minutes until slightly thickened.

6. I add the cooked carrots back to the pan and toss them in the glaze until they’re fully coated and warmed through.

7. Just before serving, I sometimes sprinkle with fresh herbs or a pinch of cinnamon for extra flavor.

Servings and timing

This recipe serves 4–6 people as a side dish.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

When I want a citrus twist, I add a splash of orange juice or a bit of orange zest to the glaze. For a more savory version, I reduce the sugar and add a dash of garlic or a drizzle of balsamic vinegar. Maple syrup works beautifully in place of brown sugar for a deeper, woodsy sweetness. I also like to roast the carrots instead of boiling them when I want a caramelized edge.

storage/reheating

Leftover glazed carrots keep well in an airtight container in the refrigerator for up to 4 days. I reheat them in a skillet over low heat or in the microwave for 1–2 minutes. If the glaze thickens too much, I add a splash of water or a bit of butter to refresh the texture.

FAQs

Can I make glazed carrots ahead of time?

Yes, I cook and glaze the carrots, then reheat them gently just before serving. The flavor holds up well.

What type of carrots work best?

I usually use regular whole carrots and slice them, but baby carrots are super convenient and work just as well.

Can I roast the carrots instead of boiling them?

Absolutely. Roasting gives them a more intense flavor. I roast them with a bit of oil and glaze them in the pan afterward.

How sweet should the glaze be?

I adjust the sweetness depending on the meal. For savory pairings, I use less sugar. For holiday sides, I go a little heavier.

Can I use salted butter?

Yes, I just reduce the added salt to balance the flavor. I always taste and adjust as I go.

Conclusion

Glazed carrots are one of those timeless recipes I keep coming back to. They’re simple to make, endlessly adaptable, and always a crowd-pleaser. Whether I’m prepping a weeknight dinner or setting a festive table, these tender, buttery carrots add just the right pop of color and flavor to any plate.

Glazed Carrots

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These glazed carrots are a classic, easy side dish featuring tender carrots coated in a buttery, slightly sweet glaze. Perfect for weeknight dinners or holiday meals, they add color, flavor, and elegance to any plate with minimal effort.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 servings
• Category: Side Dish
• Method: Boiling, Sautéing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb fresh carrots (whole, baby, or sliced into rounds)
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar or honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of cinnamon, chopped fresh thyme, or parsley for garnish

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Instructions

1. Peel and slice carrots into even pieces if not using baby carrots.
2. Bring a pot of salted water to a boil. Add carrots and cook for 5–7 minutes, until just tender.
3. Drain the carrots and set them aside.
4. In the same pot or a skillet, melt butter over medium heat.
5. Stir in brown sugar (or honey), salt, and pepper. Cook for 2 minutes until slightly thickened.
6. Add the cooked carrots back to the pan and toss to coat in the glaze until warmed through.
7. Garnish with herbs or a pinch of cinnamon, if desired, and serve warm.

Notes

• Add orange juice or zest for a citrus twist.
• Use maple syrup instead of brown sugar for a deeper sweetness.
• Roast carrots instead of boiling for a caramelized flavor.
• Add a dash of garlic or balsamic vinegar for a savory variation.
• Use salted butter if needed; just reduce the added salt.

Nutrition

• Serving Size: 1 serving
• Calories: 110
• Sugar: 8g
• Sodium: 210mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 15mg