Glazed Carrots are a simple, sweet side dish that brings a lovely pop of color and flavor to any meal. The carrots get soft and tender as they cook, then are coated with a shiny, slightly sticky glaze that’s just sweet enough to let their natural flavor shine. It’s a great way to make eating veggies feel a little extra special.
I always think glazed carrots are one of those dishes that can feel fancy even when they’re really easy to make. I like to add a pinch of cinnamon or a little fresh ginger to the glaze sometimes for a tiny twist. It’s funny how the sweetness blends with the natural carrot flavor and makes the whole kitchen smell warm and inviting.
For me, glazed carrots are perfect alongside a roast chicken or a simple dinner of pork chops and mashed potatoes. They also taste just as good when packed for lunch the next day because that glaze keeps them moist and tasty. Whenever I make these, people tell me that carrots suddenly became their favorite vegetable, and I think that’s pretty great!
Key Ingredients & Substitutions
Carrots: Fresh, firm carrots are best for this recipe. I like slicing them diagonally for a nice shape and quick, even cooking. Baby carrots work well too if you’re in a hurry.
Butter: It adds creaminess and helps the glaze stick. You can swap butter for olive oil or a plant-based butter to keep it dairy-free.
Brown Sugar or Honey: Both bring needed sweetness to balance the carrots’ natural earthiness. Maple syrup also makes a great substitute and adds a subtle flavor twist.
Water or Vegetable Broth: This keeps the carrots moist as they cook. Using broth adds a little extra depth of flavor, though water works just fine.
Parsley: Fresh parsley brightens the dish with a fresh herbal note. If you don’t have it, chopped chives or dill are tasty alternatives.
How Do You Get the Perfect Glaze on Carrots Without Burning?
The key is cooking the carrots just until tender, then reducing the liquid to a thick, shiny glaze. Here’s how I do it:
- Cook the carrots covered so steam helps soften them evenly.
- Check tenderness by poking with a fork after 8-10 mins—it should be tender but not mushy.
- Remove the lid and turn heat up slightly to evaporate excess liquid.
- Keep stirring so the sugar caramelizes gently without burning.
- Once the glaze coats the carrots smoothly and looks shiny, it’s time to serve!
Patience matters here—rushing the glaze step can lead to burning or a watery sauce. Stir often and watch it closely for best results!
Equipment You’ll Need
- Large skillet – I like using a big skillet because it gives the carrots room to cook evenly and helps the glaze thicken nicely.
- Sharp knife and cutting board – for peeling and slicing the carrots safely and precisely.
- Measuring spoons and cup – to measure the butter, sugar, and water accurately.
- Stirring spoon – a wooden or silicone spoon is best for mixing everything without scratching the pan.
- Serving dish – a nice plate or bowl to present the glazed carrots attractively.
Flavor Variations & Add-Ins
- Spice it up with a pinch of cinnamon or ginger in the glaze for a warm, cozy flavor.
- Try adding a splash of orange juice or vinegar for a tangy twist that brightens the dish.
- Mix in cooked chopped walnuts or pecans for crunch and extra texture.
- For a savory version, toss in a few minced garlic cloves or fresh thyme with the carrots as they cook.
Glazed Carrots
Ingredients You’ll Need:
- 1 lb (450g) carrots, peeled and sliced diagonally
- 2 tbsp unsalted butter
- 2 tbsp brown sugar (or honey)
- 1/4 cup water or vegetable broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 15 minutes to cook, so you’ll have this sweet and shiny side dish ready in about 20 minutes total – perfect for a quick, delicious addition to any meal.
Step-by-Step Instructions:
1. Prepare the Carrots:
Peel the carrots first, then slice them diagonally into about 1/4-inch thick pieces. This shape helps them cook evenly and look pretty on the plate.
2. Cook the Carrots and Make the Glaze:
In a large skillet, melt the butter over medium heat. Add the sliced carrots and stir so they’re fully coated in butter. Sprinkle the brown sugar (or honey) evenly on top and stir gently to combine. Pour in the water or vegetable broth, then bring it all to a simmer. Cover the pan and cook for 8-10 minutes, stirring occasionally, until carrots are tender but still have a slight bite.
3. Finish and Serve:
Remove the lid and turn the heat up just a bit to let the liquid reduce. Stir often as the glaze thickens and coats the carrots beautifully—this should take about 2-3 minutes. Season with salt and pepper to your liking. Transfer the glazed carrots to your serving dish, sprinkle with chopped fresh parsley for color and fresh flavor, and serve warm. Enjoy!
Can I Use Frozen Carrots for This Recipe?
Yes, you can! Just thaw them completely and drain any excess water before cooking to avoid a watery glaze. Adjust cooking time slightly as frozen carrots may cook faster.
How Do I Store Leftover Glazed Carrots?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the glaze smooth.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and glaze the carrots in advance, then cool and refrigerate. Reheat on low heat with a splash of water or broth to refresh the glaze before serving.
What Can I Use Instead of Butter?
If you want a dairy-free or vegan option, use olive oil or a plant-based butter substitute. The flavor and texture will still be delicious and the glaze will develop nicely.
