Brown Sugar Glazed Carrots

If you’re looking for the perfect side dish for your meal, then you need to try these easy Glazed Carrots. With a bit of brown sugar and a pinch of salt, these tender carrots go well with just about anything! This versatile side dish should be on your menu for anything from Thanksgiving dinner to your busy weeknight dinners!

One thing you’ll always find in my fridge is a bag of carrots. They’re cheap, fresh, and last for weeks! This recipe for brown sugar glazed carrots is one of my favorite recipes to make. It only requires four ingredients and about 15 minutes to get to your dinner table.

What kind of carrots should I use?

One of the best things about this easy recipe is that you can use whichever type of carrot you happen to have on hand. It works well with whole carrots, baby carrots, or even pre-sliced carrot coins. I typically cut whole carrots into smaller pieces, but you can cut carrot sticks or just use the ready-to-go bagged carrots.
Just be aware that you may need to reduce the cooking time if you slice them into the smaller coins.

Ingredients for Glazed Carrots with Brown Sugar

Gather together these simple ingredients:

• 1 pound of carrots, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1/2 teaspoons salt
• pinch of cinnamon – can be omitted, but I HIGHLY recommend it!

How to make Glazed Carrots

This delicious recipe is so quick and easy! Here’s how to make it:

1. First, cut your carrots into the desired shape. You can do bite-sized pieces, coins, or sticks. Place the carrots in a large saucepan.
2. Add enough water to cover the carrots. Cover the pan with a lid and bring it to a boil. Then reduce to low heat and cook for 10-15 minutes or until tender, but still a little crisp.
3. Drain the carrots completely and return to the pot, heating over medium low heat. Add the butter, brown sugar, salt, and cinnamon. Stir while butter melts, coating the carrots completely.     
4. Serve warm, sprinkled with additional cinnamon and chopped fresh parsley, if desired.

How to store leftover Glazed Carrots

Transfer your carrots to an airtight container and store in the fridge for 2-3 days. Reheat leftovers in a skillet until warm, stirring occasionally.

Can you make these Brown Sugar Carrots in advance?

Yes, you can make this inexpensive side dish ahead of time.

Option 1: Prepare the carrots as directed up to 2 days before you plan to serve them. Keep them stored in the fridge, then reheat the carrots in a skillet until warm, stirring occasionally.

Option 2: Cut and peel your carrots up to 3 days ahead of time. Then when you’re ready to cook the carrots, all you have to do is make the glaze and cook the carrots as directed.

Helpful Tips

• Cut your carrots into uniformly sized pieces so they all cook at the same rate.
• The optimal texture of these glazed carrots should be tender, but not mushy. No one wants crunchy cooked carrots, but don’t overcook them either!
• Double the recipe to feed a large crowd, as for a holiday dinner or other gathering.
• Ingredient alternatives: you can use salted or unsalted butter, and dark brown sugar will give your carrots a bit more of a molasses flavor if you like that. Carrots have natural sweetness, so they don’t need a lot of sugar.

Glazed Carrot Recipe Variations

• Substitute honey or maple syrup for the brown sugar if you prefer those sweeteners.
• Add a pinch of nutmeg or pumpkin spice for a holiday flavor, or try some fresh herbs and a pinch of garlic for a bit more savory taste. Sometimes I add a squeeze of lemon juice as I like the contrast of the acidic lemon with the sweetness of the carrots and sugar.
• Top your carrots with some chopped nuts for a bit of crunch!

More Veggie Side Dishes

Serve up one of these delicious recipes with your main dish next time:

Try Mashed Butternut Squash: Creamy butternut squash is combined with browned butter, tangy goat cheese, and savory sage for a great alternative to the classic holiday side dish.

Roasted in olive oil and then tossed with an easy tangy sauce, this recipe for Honey Mustard Brussels Sprouts is one that will probably make a regular appearance on your dinner menu.

These Moroccan Rainbow Carrots are not your average roasted carrots! They are tossed in lemon olive oil and Moroccan spices to make a flavorful addition to your dinner tonight!

Another easy, inexpensive side dish is Green Bean Almondine with Herb Butter. It’s full of fresh ingredients from the beans to the herb butter and sautéed almonds.

in the summertime, Fried Green Tomatoes are where it’s at! These tangy unripened red tomatoes dipped in egg and buttermilk and coated in cornmeal are a tasty side for any Southern meal.

What’s your favorite vegetable side dish to make for dinner? Let me know in the comments!