Glazed Carrots are a simple and easy side dish recipes perfect for holidays but quick enough any night of the week. Tender carrots that are coated with a buttery brown sugar topping.
I love when a recipe is easy enough for a weeknight but fancy enough for holiday dinners and this Glazed Carrots recipe is one of them! It’s the easiest side dish ever that everyone loves including the kiddos! Tender carrots coated with a brown sugar butter glaze are guaranteed to disappear off everyone’s plates – including the picky eaters!
I think I’ve made these Glazed Carrots for every big holiday meal. They’re just so easy! You only need a saucepan to cook the carrots and make the glaze. Plus, they’re ready in about 20 minutes and only five minutes is spent prepping. For a busy cooking holiday like Thanksgiving, these carrots are a dream!
These are also a great side dish for regular weeknight dinners for the same reason. Quick, easy, delicious. Sounds like the perfect weeknight side dish, right? We love these Glazed Carrots with Parmesan Crusted Pork Chops and French Onion Meatloaf but they go great with chicken and steak, too.
What ingredients do I need for Glazed Carrots?
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- sliced carrots
- light brown sugar
- sea salt
- black pepper
How do you make Glazed Carrots?
- Simmer the carrots – place the sliced carrots in a saucepan and cover them with water. Bring the water to a boil and simmer the carrots for 8 to 10 minutes or until they are fork-tender. Drain the water and keep the carrots in the pan.
- Make the glaze – adjust the heat to low and add the butter and sugar to the pan with the carrots. As the butter melts it will create a sauce with the sugar. Stir until the sauce comes together, about 4 to 5 minutes. Season the glazed carrots with salt and pepper and serve.
How do you make Brown Sugar Baby Carrots?
I can make this recipe even easier for you in case you don’t want to slice carrots! You can substitute baby carrots in place of regular carrots and that means there’s no prep work at all. Here’s how you make Brown Sugar Baby Carrots:
- Place two pounds of baby carrots in a saucepan and cover them with water. Bring the water to a boil and simmer the baby carrots for ten minutes or until they are fork-tender. Depending on how thick your baby carrots are you may need to simmer them for a few minutes less or a few minutes more.
- Drain off the water and add 3 tablespoons of butter and a 1/4 of a cup of brown sugar. Cook the them with the carrots over low heat until the butter has melted and has formed a sauce with the sugar. Season with 1/4 teaspoon each of sea salt and black pepper.
How do you reheat glazed Carrots?
You can reheat Glazed Carrots either in the microwave or on the stove:
Microwave – place the Glazed Carrots in a microwave-safe bowl. Heat the carrots in one-minute intervals, stirring in between, until they are warmed through. I recommend doing this in one-minute intervals so you don’t overcook the carrots. They will turn mushy if overcooked.
Stove – place the Glazed Carrots in a saucepan. Add 1/2 to 1 tablespoon of butter. Heat the carrots over medium heat, stirring to coat them in the butter. Once they are heated through they are ready to serve. It’s a good idea to add the extra butter so the carrots don’t stick to the bottom of the pan while they cook.
How long does it take to boil whole carrots?
It really depends on how thick your carrots are. Carrots that are sliced into 1/4″ pieces only take 8 to 10 minutes to cook, so whole carrots could take 20 minutes or longer depending on how big and thick they are. The best way to know when your carrots are done is to pierce them with a fork. If they are tender you should be able to insert the fork without much resistance.
What goes good with carrots?
So many main dishes go with these Glazed Carrots! For holiday dinners serve these carrots with Honey Baked Ham or roast turkey. For weekday dinners these Glazed Carrots pair well with beef, chicken and pork. Try them with Cranberry Crock Pot Pork Loin, Whole Chicken and Rice Dinner and Cheesy Meatloaf.
More easy Side Dish recipes!
Here are a few more side dish recipes that are quick enough for weeknights but delicious enough to serve at the holidays!
- Creamed Peas – Only 5 ingredients and fifteen minutes to enjoy this side dish!
- Green Bean Corn Casserole – Creamy green bean casserole with the addition of corn!
- Crock Pot Creamed Corn – Quick and easy creamed corn made in your crock pot!
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- 2 lbs carrots washed, peeled and cut into ½’’ thick slices
- 1 ½ c. water
- 3 Tbsp butter
- ¼ c. light brown sugar packed
- ¼ tsp sea salt
- ⅛ tsp ground pepper
- Combine carrots and water in saucepan over medium heat. Bring to a boil, cover and simmer for 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
- Drain water off carrots.
- Add butter and brown sugar to saucepan, stir to combine and cook on low until butter is melted and makes a sauce, about 4-5 minutes.
- Season with salt and pepper and serve immediately.
- I can make this recipe even easier for you in case you don't want to slice carrots! You can substitute baby carrots in place of regular carrots and that means there's no prep work at all.
- Microwave - place the Glazed Carrots in a microwave-safe bowl. Heat the carrots in one-minute intervals, stirring in between, until they are warmed through. I recommend doing this in one-minute intervals so you don't overcook the carrots. They will turn mushy if overcooked.
- Stove - place the Glazed Carrots in a saucepan. Add 1/2 to 1 tablespoon of butter. Heat the carrots over medium heat, stirring to coat them in the butter. Once they are heated through they are ready to serve. It's a good idea to add the extra butter so the carrots don't stick to the bottom of the pan while they cook.