These Glazed Carrots are cooked to crisp-tender and then coated in a caramelized brown sugar and butter glaze. This easy side dish is a family favorite!
These brown sugar glazed carrots are one of our favorite carrot recipes. Tender, caramelized carrots coated in a butter and brown sugar glaze are a delicious side dish that the whole family will enjoy.
Carrots are one of our go-to side dishes, and when we’re not making Roasted Carrots these glazed carrots are often on the menu. Just a little bit of brown sugar and butter transform carrots from ordinary to irresistible!
This simple dish is perfect for serving with your Easter or Thanksgiving meal. Don’t save this recipe just for the holidays, though! Glazed carrots will brighten up your dinner any night of the week.
Perfect Glazed Carrots
- Cooking the carrots in a skillet gives them nice browned edges and crisp-tender centers. If you have a cast iron skillet, this recipe is the perfect time to use it.
- This recipe calls for just one tablespoon of butter and two tablespoons of brown sugar. Since carrots are naturally sweet, you don’t need too much butter or sugar to make their flavor shine.
- Serve the carrots as is, or garnish them with a bit of chopped fresh parsley or thyme.
Glazed Carrots Recipe Ingredients
The ingredient list for this recipe is short and simple!
- Carrots: You’ll need 2 pounds of whole, fresh carrots.
- Olive Oil: For sautéing the carrots.
- Salt & Pepper: To season.
- Brown Sugar: You’ll love the sweet, caramel flavor that the brown sugar brings to this carrot recipe.
- Butter: Melts together with the brown sugar to make the rich, sweet glaze. I used unsalted butter, but if you have only have salted butter on hand just reduce the amount of added salt a bit.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
How to Make Glazed Carrots
- First, prep the carrots. Scrub them, and peel if desired. Slice the carrots on the bias (diagonal) into 3/8-inch thick pieces. Then cut any large pieces in half lengthwise.
- Sauté the carrots. Heat the olive oil in a cast iron skillet or other heavy skillet over medium heat. Add the carrots to the pan and sprinkle them with salt and pepper. Cook the carrots, stirring often, until they are crisp-tender, about 15 minutes.
- To make the glaze, add the butter and brown sugar to the pan. Continue cooking for about 2 minutes, until the butter and sugar melt together and the glaze coats the carrots. The sweet brown sugar glaze will caramelize on the carrots in the pan.
- Cut the carrots into similarly sized pieces so that they will cook evenly.
- This recipe makes glazed carrots that are crisp-tender. If you prefer softer carrots, you can boil them in water for a few minutes to help tenderize them before sautéing in the skillet.
- To make honey glazed carrots or maple glazed carrots, substitute an equal amount of honey or pure maple syrup for the brown sugar.
- You can wash and slice the carrots up to 4 days ahead of time. Store them in the refrigerator until you are ready to cook them.
- Glazed carrots are best served right after making them, but you can store any leftovers in the refrigerator for up to 3 days. Reheat them in a pan on the stove over medium-low heat, adding a little extra butter to the pan for moisture, or in the microwave.
What to Serve with Glazed Carrots
This versatile side dish goes with so many dinner ideas. Here are a few of our favorites:
- Chicken: These cooked carrots are the perfect side for Air Fryer Chicken Thighs or Crockpot Chicken Breast.
- Pork: Carrots and pork are a perfect pair. Try them with Baked Pork Tenderloin, Baked Pork Chops or ham.
- Beef & Pasta: These glazed carrots are my favorite side dish to serve with comfort food classics like Meatloaf, Instant Pot Meatloaf or Baked Ziti.
More Favorite Side Dishes
- Mashed Potatoes
- Sautéed Broccoli
- Biscuit Recipe
- Crock Pot Baked Potatoes
- Stuffing Recipe
- Green Bean Casserole
- 2 pounds carrots
- 1 tablespoon olive oil
- salt and pepper (to taste)
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- Wash and peel the carrots. Cut them on the diagonal/bias into ⅜-inch thick pieces. Then cut any large pieces in half.
- Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat.
- Add the carrots to the pan and sprinkle with salt and pepper. Cook, stirring often, for about 15 minutes, or until carrots are crisp-tender.
- Add the brown sugar and butter to the pan and cook for about 2 minutes, stirring, until the butter melts and the carrots are evenly coated with the glaze. Serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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