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. They take only 5 ingredients and 20 minutes to make!
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 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 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 with Parmesan Crusted Pork Chops and French Onion Meatloaf but they go great with chicken and steak, too.
Why this Recipe Works
- Only 5 ingredients need in this easy side dish recipe.
- Quick enough for weeknights taking only 20 minutes but also great for the holidays.
- Either peel and slice carrots or use baby carrots for an even easier way to prepare this recipe.
Only 5 Ingredients Needed
- Sliced carrots – You can substitute baby carrots if you’d like. This minimizes the prep work.
- Light brown sugar
- Sea salt
- Black pepper
Two Steps to Prepare
- 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.
If you use baby carrots instead of sliced carrots it make take 10-12 minutes to cook them as they can be larger. They are ready for the next step when they are tender.
- Make sure all of your carrots are uniformly sliced. This helps them cook at the same rate. If they aren’t you will end up with some overcooked mushy pieces and some pieces that aren’t cooked through.
- If you would like to substitute another sweetener for the brown sugar both honey or maple syrup will work.
- If you’d like to prep this ahead of time simply slice and peel the carrots up to three days prior to making the recipe.
Microwave – Place the leftover 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 leftover 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.
What goes good with carrots?
So many main dishes go with this easy side dish recipe!
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!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
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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.
- You can substitute baby carrots in place of regular carrots. They make take a few more minutes to cook as they can be larger.
- Microwave - Place 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 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.