This Glazed Carrots recipe is an easy side dish for the holidays and weeknights! The tender carrots are coated with a tasty brown sugar or honey glaze.
This recipe for glazed carrots is a delicious, easy side dish for vegetables. Cooked with brown sugar or honey to bring out their natural sweetness, the carrots are tender, flavorful and vibrant. They’re a perfect side dish for holidays like Easter and Thanksgiving (especially since they stack together on the stovetop, saving valuable oven space). But they’re so easy you can make them on busy weeknights too!
Growing up, brown sugar glazed carrots were always part of my family’s Easter menu. But they were never my favorite. I always thought they were too soft and too sweet.
This recipe for glazed carrots changes that. I cook the carrots until just tender (not mushy), with a nice al dente bite. I also add savory notes to the sauce with garlic, lemon and lots of salt and pepper. These are glazed carrots I can get behind. I think you will love them too!
Ingredients for Glazed Carrots
Here’s what you’ll need to make this Glazed Carrots recipe:
- carrots, Of course! For best flavor, I recommend using fresh, whole carrots for this recipe. In a pinch, you can substitute baby carrots.
- Unsalted butter or extra virgin olive oil – For wealth. Either works fine. Use olive oil and brown sugar to make this recipe vegan.
- Water – It helps the fat and sweetener to melt together into a glaze. It also creates steam in the pan, which helps soften the carrots.
- Brown sugar or honey – To create the sweet, syrup-like glaze. I first developed this recipe with brown sugar because that’s what my family always used. But I’ve also tried it with honey, and I love it that way too. I think maple syrup would work great too.
- Garlic – For tasty depth of flavor.
- Fresh lemon juice – It gives a lovely lightness to the glaze and balances the sweetness of brown sugar, honey or maple syrup.
- Fresh parsley – For garnish! Other fresh herbs, such as dill or thyme, would also be wonderful.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Glazed Carrots
This Glazed Carrots recipe is super easy! Here’s how it works:
- First prepare the carrots. I generally don’t peel them, but you can if you want. Then cut them into 2-inch pieces (I like to slice them on the bias for an elevated look). If any pieces are very thick, cut them in half lengthwise. The goal is for all the pieces to be about the same size so that they cook evenly.
- Then fry the carrots until they start to soften, 5 to 10 minutes. Add the water and cook for another 2 minutes.
- Add brown sugar or honey and continue to cook for another 5 to 10 minutes, or until the carrots are covered in a syrupy glaze and have softened to your liking. I cook them until they are mostly soft but have the slightest al dente bite. If you want them to be softer, cook a few minutes longer.
- Add the garlic, then the lemon juice and mix. Season to taste and serve!
Tip: Do you prefer roasting carrots in the oven? Check out my recipe for roasted carrots!
Preparation and storage tips
To get ahead: Prepare the glazed carrots up to a day in advance. Allow to cool to room temperature and then store in an airtight container in the fridge.
To warm up: Heat on low heat on the stove or in the microwave.
To store: Store leftover carrots in an airtight container in the refrigerator for up to 3 days.
More hob accessories
If you love this easy glazed carrot recipe, try one of these dishes next:
Glazed carrots
Serves 6
These brown sugar or honey glazed carrots make a delicious side dish! Easy to make on the stovetop, they’re perfect for both holidays and weeknights.
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Use a sharp knife to diagonally cut the carrots crosswise into 2-inch pieces. If any of the pieces are very thick, cut them in half lengthwise so that all pieces are the same thickness.
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Melt the butter or heat the olive oil in a large frying pan over medium heat. Add the carrots, ½ teaspoon of the salt and several grinds of pepper. Cook, stirring occasionally, for 5 to 10 minutes, or until the carrots soften slightly.
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Add the water to the pan and cook for another 2 minutes, or until the water reduces slightly. Add the brown sugar and continue to cook for 5 to 10 minutes, or until the carrots have softened to your liking and the sugar creates a syrupy glaze.
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Remove from heat, add garlic and remaining ¼ teaspoon salt and mix. Add the lemon juice, mix again and season with more lemon, salt and pepper as desired.
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Garnish with parsley and serve.