Glazed Carrots

These glazed carrots are simple and sweet with a buttery brown sugar glaze.

Flavor: Tender and buttery with rich maple-brown sugar sweetness, perfectly balanced with a hint of salt and pepper.
Skill level: This recipe is easy and beginner-friendly.
Prep-tip: Cut the thicker ends of the carrots in half so all the carrots are the same thickness for even cooking.
Time-Saving Tip: Skip the peeling and chopping and use baby carrots in this recipe.
Serving suggestions: Serve with any protein, from roast chicken to holiday ham.

brown sugar , butter , maple syrup , carrots , salt and pepper with labels to make Glazed Carrots

Ingredient Tips For Glazed Carrots

Carrots: Fresh carrots, baby carrots, or rainbow carrots can be used; peeling is optional. Fresh garden carrots will cook a little bit quicker than store bought carrots.
Glaze: Light brown sugar melted with maple syrup is a quick glaze. If you only have one or the other, that works fine in this recipe.
Variations: For a festive flair, garnish glazed carrots with herbs like sprigs of fresh parsley, dill, thyme, or rosemary.

adding brown sugar, maple syrup and butter to pan with carrots to make Glazed Carrots

Storing Glazed Carrots

Keep leftover glazed carrots in a covered container in the refrigerator for up to 5 days. They can be reheated in the microwave or a saucepan with a little extra butter.

Glazed carrots can be frozen in zippered bags for up to two months and tossed frozen into a hearty hamburger soup.

Got more carrots? For the grand finale, try carrot cake cookies, carrot cake cheesecake, or carrot cake!

Crazy for Carrots?

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These glazed carrots are a sweet and savory side dish with a buttery, caramelized coating.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

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Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.
Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
Season with salt and pepper and serve warm.

*I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots.
You can use fresh or frozen, whole or baby carrots for this recipe.
Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
Fresh garden carrots will cook faster than store bought carrots.
You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
Keep leftovers in an airtight container in the refrigerator for up to 5 days.

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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