Glazed Carrots are one of those simple side dishes that I reach for again and again. They’re sweet, buttery, and tender with just the right amount of glaze to make them shine—literally and flavor-wise. Whether I’m serving them at a holiday dinner or a casual weeknight meal, they always bring color and warmth to the plate.
Why You’ll Love This Recipe
I love this recipe because it takes minimal effort and transforms everyday carrots into something truly special. The natural sweetness of the carrots pairs beautifully with the buttery glaze, and the texture is perfectly tender—not mushy. Plus, I can adjust the glaze to be savory, sweet, or a mix of both depending on my mood or menu.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Carrots (whole, baby, or sliced)
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Butter
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Brown sugar or honey
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Salt
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Black pepper
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Optional: cinnamon, nutmeg, orange zest, fresh parsley
Directions
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I peel and slice the carrots (or use baby carrots for convenience).
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In a large skillet or saucepan, I add the carrots and cover them with just enough water to barely submerge.
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I bring it to a boil and cook until the carrots are fork-tender, about 6–8 minutes, then drain any excess water.
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I reduce the heat and add butter, brown sugar (or honey), salt, and pepper directly into the pan.
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I stir to coat the carrots and let the glaze simmer for a few minutes until thick and glossy.
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I toss the carrots gently to make sure they’re evenly coated and serve warm.
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For extra flavor, I sometimes sprinkle on cinnamon or finish with fresh herbs like parsley.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
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I use maple syrup instead of brown sugar for a deeper, richer flavor.
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For a savory twist, I add a splash of balsamic vinegar or Dijon mustard.
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Around the holidays, I toss in a pinch of cinnamon and nutmeg for warm spice.
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I sometimes roast the carrots first and then glaze them on the stove for added depth.
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I love adding orange zest or a bit of fresh juice for brightness.
storage/reheating
I store leftover glazed carrots in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a skillet over medium heat or microwave in short bursts. If the glaze thickens too much, I add a splash of water or a pat of butter to loosen it.
FAQs
Can I make glazed carrots ahead of time?
Yes, I often make them a few hours in advance and reheat gently before serving. They hold up really well.
Can I roast the carrots instead of boiling?
Absolutely. I roast them at 400°F for about 20–25 minutes, then finish them in the pan with the glaze.
What kind of carrots work best?
I use regular carrots peeled and sliced, but baby carrots are convenient and work great too. I just make sure they’re all a similar size for even cooking.
Can I make this dairy-free?
Yes, I use a plant-based butter alternative or coconut oil, and they still come out delicious and glossy.
Is this dish too sweet?
Not at all—I control the sweetness by adjusting the amount of sugar or using more savory ingredients like vinegar or mustard for balance.
Conclusion
Glazed Carrots are the kind of side dish that adds warmth and color to any meal. I love how easy they are to make, how adaptable they are to different flavors, and how well they complement everything from roasted meats to vegetarian mains. Whether I’m cooking for family or hosting a dinner, these sweet, buttery carrots always find a spot on my table.
