by Samantha
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 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!
A Quick Side
Carrots are an ingredient we always have on hand and my family loves them. They go with pretty much anything and are perfect alongside pork chops and with a big chunk of buttermilk cornbread.
- 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.
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.
- Combine carrots, water, and glaze ingredients in a pan (per the recipe below).
- Simmer covered until they’re tender when pierced with a fork.
- Remove lid and cook until glaze thickens.
You can make honey glazed carrots by substituting the maple syrup in this recipe with honey. Light or dark brown sugar will work in this recipe, dark has a bit more flavor.
Glazed Carrots in the Microwave
While I recommend making these super easy glazed carrots on the stovetop, in a pinch you can certainly make them in the microwave instead.
- Place carrots in a microwave-safe dish (I like to use a glass casserole dish with a lid). Fill the dish with about 1/2-3/4″ of water & cover
- Cook: Microwave for 6-7 minutes or until carrots are tender when pierced with a fork.
- Add Glaze: Add butter, brown sugar, maple syrup, salt and pepper and cover. Cook 1-2 minutes longer.
The glaze is usually not as thick when made in the microwave but the taste is still great. It’s perfect for when you’re in a hurry (or the stovetop is too full for my skillet!).
Got Leftovers?
We always have leftovers after a big meal, and glazed carrots make amazing leftovers.
Reheat them in a frying pan, the oven, or a microwave. They are even delicious chilled and added to a salad! Glazed carrots will last about 5 days in the fridge in an airtight container.
More Carrot Favorites
- Creamy Carrot Salad is a great retro recipe, sweet and savory all in one.
- Honey roasted carrots caramelize in the oven (or try a savory version)
- For a hearty side, add in potatoes with carrots before roasting
- Buttered Dill Peas and Carrots is a classic combo and tastes fresh.
Glazed Carrots
Prep Time 15 minutes
Servings 2 cups
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*
- ¼ teaspoon salt plus additional to taste, as needed
- freshly cracked black pepper to taste
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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 continue to cook on high until water is evaporated and carrots are coated in glaze.
- Season with salt and pepper and serve warm.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
We made the best -glazed carrots!!! thank you, Polly & Jack
Glad you enjoyed it!
Simple and easy! Loved it.
I’m a make ahead type of cook. Can I reheat stove top or what’s the best method to reheat before meal?
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!
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!
That sounds delicious Michael! Thanks for sharing.
I do believe these are my favorite carrots now. I used a 1 lb. bag of baby carrots so no prep work. Thanks!
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.
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.
I don’t have any maple syrup but I do have maple extract…do you think I could substitute maybe a tsp?
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.
Super easy and delicious. My boyfriend liked it and he doesn’t even like carrots! Looking forward to making them again.
That is awesome Robin! We’ll make a carrot fan out of him yet ;)
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Loved this! Super easy and delicious! I halved the recipe and it worked perfectly.
Can I cook this a couple hours before and put in oven to reheat?
Sure you can! I’d make sure you undercook them slightly so they don’t over cook while reheating.
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
LOL, I’m a tweaker too! :) I hope you enjoy it, let us know how it goes!