Glazed Carrots are a quick side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!

This quick carrot recipe comes together in minutes on the stovetop (in just one pan!) making it the perfect veggie to serve alongside a ham dinner or even with your fave pork chops or meatloaf with cornbread or fresh buns!

Glazed Carrots on a plate with butter

A Quick Side

Carrots are an ingredient we always have on hand and they’re inexpensive. They go with pretty much anything, especially a holiday dinner with all of the fixings.

  • This is an inexpensive dish with lots of flavor.
  • The buttery, brown sugar glaze uses ingredients you likely have on hand.
  • It cooks in just one dish meaning fewer dishes to wash.
  • These glazed carrots aren’t just delicious, they’re also easy to make.
  • Perfect for a weeknight or a holiday like Easter, Christmas or Thanksgiving!

I always love to have a couple of great fresh vegetable dishes that are quick to put together, this is a favorite with kids and adults alike!

Buttery Glazed Carrots ingredients

How to Make Glazed Carrots

You can use this recipe to glaze any kind of carrots from regular, to baby carrots or even garden fresh. Garden carrots are usually more tender and need a bit less time.

Baby carrots save a few steps because they are already just the right size and peeled but using whole carrots doesn’t take much longer.

  1. Combine carrots, water, and glaze ingredients in a skillet or saucepan (per the recipe below).
  2. Simmer covered over medium high heat until they’re tender when pierced with a fork.
  3. Remove lid and cook until glaze thickens. Garnish with a little parsley if you’d like!

Optional additions include a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice. Garnish with fresh herbs (we like parsley or thyme).

You can make honey glazed carrots by substituting the maple syrup with honey in the sauce. Light or dark brown sugar will work in this recipe, dark has a bit more flavor.

a pan with carrots, butter and brown sugar

Tips for a Great Side Dish

  • You can use fresh or frozen, whole or baby carrots for this recipe.
  • Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
  • Fresh garden carrots will cook faster than store bought carrots.
  • Prepare the carrots up to 4 days ahead of time and store in the refrigerator in a sealed container.
  • You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.

a pan of glazed carrots with parsley and pepper

Got Leftovers?

Glazed carrot recipe will last about 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.

They can be eaten chilled and added to salads too!

More Carrot Favorites

And for the grand finale…

Glazed Carrots on a plate with butter
4.95 from 40 votes↑ Click stars to rate now!
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Buttery Glazed Carrots

Glazed carrots are a flavorful side dish that's so simple to make! This recipe can be doubled to feed a crowd.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Samantha

Ingredients  

  • 1 pound carrots cut into ½" x 2" sticks
  • ½ cup water
  • 2 tablespoons light brown sugar tightly packed
  • 1 ½ tablespoons butter
  • 1 tablespoon pure maple syrup* or honey
  • ¼ teaspoon salt plus additional to taste, as needed
  • freshly cracked black pepper to taste

Instructions 

  • Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
  • Stir occasionally until butter is melted. Increase heat to medium/high and bring to a boil.
  • Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
  • Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
  • Season with salt and pepper and serve warm.

Notes

*I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots.
You can use fresh or frozen, whole or baby carrots for this recipe.
Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
Fresh garden carrots will cook faster than store bought carrots.
You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2" of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
4.95 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.
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Comments

  1. I love making honey glazed carrots, I just add a teaspoon approx to my cooked and drained carrot slices, that’s it!!! Easy and healthier than sugar

    1. Glazed carrot recipe will last about 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan over low heat, in the oven, or a microwave just until heated through.

  2. This recipe was SO GOOD! I have to alter almost every recipe because of multiple food sensitivities, so I did make it differently…
    I left out the sugar and used honey for the maple syrup, but I’m so thankful it was still amazing! My husband swears he doesn’t like cooked carrots, but he really liked these! Score! I will DEFINITELY be making this again! I have missed cooked carrots! Thank you!5 stars

  3. Fast, easy, and delicious! They are so good we made them 2 nights in a row – this is going to become a new go-to side dish in our house.5 stars

  4. I’m a make ahead type of cook. Can I reheat stove top or what’s the best method to reheat before meal?5 stars

    1. Sure you can! I’d make sure you undercook them slightly so they don’t over cook while reheating. Reheat on the stove until hot, or pop into the oven (if you have space!). Enjoy Julie!

  5. Very quick (less than 15 min) and easy, done just the way you did it, but without the maple. Added just a hint of Italian seasoning after I removed from heat, just for the herbal looks . I usually just roast them, but will do it like this for Thanksgiving 2021. Thanks for the recipe!5 stars

  6. Maybe it’s me – or the carrots I used – but I found the timing off, and it needed more water since it dried out before the carrots were cooked to a crisp tenderness.3 stars

    1. The carrots (or the age of the carrots) can definitely change things up a bit. Dryer (or older) carrots can need a bit more water and time to soften while young garden carrots will need less time.

  7. I don’t have any maple syrup but I do have maple extract…do you think I could substitute maybe a tsp?

    1. The syrup does make a bit of a glaze, you might like to try brown sugar or honey to get the same consistency and perhaps just a touch of the extract for flavor if you’d like. I think a teaspoon might be too much, maybe start with less and add more as needed.

  8. Super easy and delicious. My boyfriend liked it and he doesn’t even like carrots! Looking forward to making them again.5 stars

    1. Sure you can! I’d make sure you undercook them slightly so they don’t over cook while reheating.

  9. Hmm this is excellent timing, I just bough plenty of carrots as it’s super cheap right now (14 cents/pound of local lovely carrots)! Will probably try this but tweek it as I cook, as always, I’m terrible at following instructions. :D