One of my top ways to eliminate stress from busy weeknights is by being prepared with easy-to-make and delicious recipes the whole family can enjoy. These carrots are one of my family’s favorites – they are quick, tasty, easy to make, and are made with simple ingredients we usually have on hand.
Though these brown sugar-glazed carrots are simple enough for busy weeknight meals, they are delicious and impressive enough for the Thanksgiving dinner table, other holiday meals, and dinner parties. Double the easy side dish recipe for large gatherings and get ready for guests to ask for seconds because there’s no way to go wrong with serving this recipe! For more easy side dish recipes, check out my recipe for creamed spinach, mashed sweet potatoes, and duchess potatoes recipe.
What You Need to Make This Recipe
Carrots – choose whole carrots, peeled and cut into ½-inch thick slices, or baby carrots that have been cut in half lengthwise. Make classic brown-sugar glazed carrots with traditional orange carrots, or add additional color, flavor, and a beautiful presentation by using the rainbow variety.
Butter – unsalted butter is best for this recipe, but salted can be used if necessary. Reduce the additional salt in the recipe by a pinch if making this substitution. Otherwise, the butter doesn’t need to be brought to room temperature before making this dish and can be used straight from the fridge.
Brown Sugar – light brown sugar, packed firmly to measure. Brown sugar adds caramelized and light molasses notes to the classic dish, making it homey, sweet, and comforting. Use dark brown sugar for additional depth and molasses flavor, or opt for maple syrup to give this easy glazed carrots recipe an autumnal twist.
How to Make Glazed Carrots
1. Place the carrots in a large skillet and add enough water so all the pieces are submerged by about half an inch.
2. Heat the skillet on the stove top over medium heat and bring to a simmer. Cook for 6 to 8 minutes or until the carrots are fork-tender, then drain.
3. Add the butter, sugar, salt, and pepper to the empty skillet. Place over medium-low heat and stir until the butter is melted. Stir in the carrots and toss to coat.
4. Increase to medium-high heat and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Garnish with minced parsley and serve warm.
Pro Tips For Making This Recipe
- Cut the carrots uniformly. This will ensure that they cook evenly. If some of the carrots are thicker than the others, cut them in half before slicing them into ½-inch thick pieces. If any of the carrots are narrower, cut them into slightly thicker coins or at a diagonal so all of the carrots are the same approximate size.
- Add enough water before simmering. The carrots should be submerged in at least ½ inch of water before cooking, allowing them enough water to cook up fully while simmering.
- Don’t overcook the carrots. Simmer the carrots just until they are fork-tender but still slightly firm, not mushy. The carrots will finish cooking in the brown sugar glaze as it thickens, or until they are perfectly tender.
- Make ahead directions. You can make these carrots ahead of time. To do so, cut, simmer, and drain the carrots according to the recipe directions. Store the carrots in an airtight container in the refrigerator for 1-2 days. Once ready to serve, melt the butter, sugar, salt, and pepper in the large skillet, and add the refrigerated carrots. Then, continue with the recipe as directed.
Frequently Asked Questions
Store leftover carrots in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers; place fully cooled cooked carrots in a freezer-safe container and freeze for up to 3 months. Defrost the carrots overnight in the refrigerator and reheat in the microwave or the stovetop on medium heat, stirring the carrots occasionally as they warm.
This delicious recipe is perfect for everything from a holiday dinner to weeknight family meals. If served for Thanksgiving, Christmas, or Easter, it is a delicious companion to roast turkey, prime rib, or honey baked ham and traditional side dishes such as mashed potatoes, green bean casserole, and dinner rolls. Make any weeknight dinner that much better by serving these carrots with baked chicken legs, easy bacon wrapped scallops, stuffed chicken breasts, and more.
Stick with the classic rendition by flavoring this recipe with brown sugar, butter, and parsley, or make this an even more delicious side dish by experimenting with additional flavor combinations to fit the ingredients you have on hand, highlight the season, or complement a main dish’s flavors.
Add a delightfully light citrus finish to the brown sugar carrots by simmering 2 tablespoons of orange juice or 2 teaspoons of lemon juice with the brown sugar and butter mixture; add a fall influence by substituting ¼ cup of brown sugar for pure maple syrup and replacing the parsley with ¾ teaspoons of ground cinnamon. If you are more in the mood for a savory finish, substitute the pepper and fresh herbs with ¾ teaspoon of cumin and ¼ teaspoon of ground turmeric, or stir in 1 tablespoon of balsamic vinegar and sprinkle with grated parmesan before serving.
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If you’ve tried this glazed carrots recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Glazed Carrots
Equipment
- Large pan or skillet
Ingredients
- 1½ pounds carrots peeled and cut into 1/2-inch-thick slices (675g)
- 5 tablespoons unsalted butter (70g)
- ⅓ cup packed light brown sugar (73g)
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon parsley minced optional
Instructions
- Place the carrots in a large skillet and add enough water so all the pieces are submerged by about half an inch. Place over medium heat and bring to a simmer. Cook for 6 to 8 minutes or until fork tender, then drain.
- Add the butter, sugar, salt, and pepper to the same skillet. Place over medium-low heat and stir until the butter is melted. Stir in the carrots and toss to coat.
- Increase temperature to medium-high and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Garnish with minced parsley and serve warm.
Notes
- Cut the carrots uniformly. This will ensure that they cook evenly. If some of the carrots are thicker than the others, cut them in half before slicing them into ½-inch thick pieces. If any of the carrots are narrower, cut them into slightly thicker coins or at a diagonal so all of the carrots are the same approximate size.
- Add enough water before simmering. The carrots should be submerged in at least ½ inch of water before cooking, allowing them enough water to cook up fully while simmering.
- Don’t overcook the carrots. Simmer the carrots just until they are fork-tender but still slightly firm, not mushy. The carrots will finish cooking in the brown sugar glaze as it thickens, or until they are perfectly tender.
- Make ahead directions. You can make these carrots ahead of time. To do so, cut, simmer, and drain the carrots according to the recipe directions. Store the carrots in an airtight container in the refrigerator for 1-2 days. Once ready to serve, melt the butter, sugar, salt, and pepper in the large skillet, and add the refrigerated carrots. Then, continue with the recipe as directed.
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