These buttery-glazed carrots are simple and sweet with a brown sugar glaze.
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Holly’s Recipe Highlights
- Flavor: Brown sugar-glazed carrots are sweet, buttery, and lightly caramelized, with a warm maple richness that makes each bite taste almost candy-like.
- Skill level: Maple-glazed carrots are so simple to make; perfect for beginners.
- Time-Saving Tip: Skip the peeling and chopping and use baby carrots instead.
- Serving Suggestions: Serve with any protein from roast chicken to holiday ham.
Ingredient Notes
- Carrots: Baby, fresh carrots, or rainbow carrots can be used; peeling is optional. Fresh garden carrots will cook more quickly than store-bought carrots. Baby carrots will need extra cooking time.
- Glaze: This quick glaze is made with light or dark brown sugar melted with real maple syrup. Either one will work fine in this recipe.
- Variations:
- Garnish glazed carrots with herbs like sprigs of fresh parsley, dill, thyme, or rosemary.
- For a festive holiday flavor, add a pinch of cinnamon, nutmeg, or ginger.
- Swap maple syrup for honey or omit for a classic brown sugar glaze.
- For a dish with citrus notes, add a splash of orange juice.
How to Make Glazed Carrots
- Add all ingredients to a skillet (full recipe below).
- Simmer until carrots are fork-tender.
- Keep cooking until the water evaporates and the carrots are glazed.
Smart Tips for the Perfect Glaze
- Make sure to cut thicker carrot ends in half to keep all pieces uniform.
- To reduce prep time, use frozen or baby carrots.
- If the glaze thickens too quickly, add a splash of water.
- Add a tiny pinch of salt at the end to balance the sweetness.
Storage and Leftovers
- Keep leftover glazed carrots in an airtight container in the refrigerator for up to 5 days. They can be reheated in the microwave or in a saucepan with a little extra butter.
- Glazed carrots can be frozen, but it may soften the carrots. They will keep for up to two months. Thaw, then reheat gently on the stove with a splash of water to loosen the glaze.
Quick Comfort Sides
Did you enjoy these Glazed Carrots? Leave a rating and comment below!
Equipment
Ingredients
- 1 pound carrots 2" sticks
- ½ cup water
- 2 tablespoons brown sugar tightly packed
- 1½ tablespoons butter
- 1 tablespoon maple syrup or honey
- ¼ teaspoon salt plus additional to taste, as needed
- 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 ½” of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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So simple and delicious! I have made this several times in the last few months.
My family absolutely loved this recipe! Thank you for sharing. I used whole carrots and cut them down and just doubled up. (my family is big) Definitely will make this again.
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
Delicious, thanks for sharing, Simone!
How do you suggest storing and reheating leftovers?
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.
Winner ! Yet again ! Thank you so much!
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!
That is great, Monica! So happy he loved this as much as we do!
If I’m increasing the carrots to 2 lbs, should I double all of the other ingredients.
Yes, I would double the rest of the ingredients!
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.
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!