These Brown Sugar Glazed Carrots are one of those side dishes that just feel like comfort food. They’re buttery, sweet, and a little bit savory — the kind of dish that disappears fast at family dinners. They take simple carrots and turn them into something special with just a few ingredients. I make these all the time when I want something easy but impressive.
Why I Love This Recipe
This recipe reminds me of Sunday dinners growing up. My mom always made these when she wanted to add a cozy touch to the table. Now, I make them whenever I want something that feels special but takes hardly any effort.
- Simple ingredients you probably already have
- Quick to make but feels fancy
- Pairs with almost any main dish
- Perfect for holidays or weeknight dinners
What You’ll Need
- 2 lbs carrots, peeled and sliced into ¼-inch thick rounds
- 3 tbsp unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp honey (optional for extra shine)
- 1 tbsp chopped fresh parsley (for garnish)
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Measuring spoons and cups
- Sharp knife
- Cutting board
Servings and Time
Serves: 6
Cook Time: 20 minutes
Total Time: 25 minutes
Macros (Per Serving)
- Calories: 145
- Protein: 1.2g
- Carbs: 22g
- Fat: 6g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Carrots naturally contain sugar, which caramelizes when heated. When we add butter and brown sugar, the mixture creates a syrupy glaze that sticks perfectly to the carrots. The salt helps balance the sweetness and brings out the rich, buttery flavor.
Common Mistakes
- Overcooking the carrots: They’ll turn mushy fast, so keep them slightly firm.
- Not stirring enough: The glaze can burn if left sitting on the bottom of the pan.
- Using too much sugar: It can make the glaze too thick and sticky.
Step-by-Step Instructions
Step 1: Prep the Carrots
Peel and slice 2 lbs of carrots into ¼-inch rounds. Try to keep the pieces even so they cook at the same rate.
Step 2: Boil the Carrots
Place the sliced carrots into a medium saucepan. Add enough water to cover them and a pinch of salt. Bring to a boil, then simmer for 8–10 minutes, until just tender. Drain and set aside.
Step 3: Make the Glaze
In the same saucepan, melt 3 tbsp of butter over medium heat. Stir in ¼ cup brown sugar, ½ tsp salt, ¼ tsp black pepper, and 1 tbsp honey (optional). Stir until smooth and bubbling, about 2 minutes.
Step 4: Coat the Carrots
Add the drained carrots to the glaze. Stir gently until every piece is coated in the buttery brown sugar mixture, about 2–3 minutes.
Step 5: Serve
Transfer the glazed carrots to a serving bowl and sprinkle 1 tbsp of chopped parsley on top. Serve warm.
Pro Tips
- Slice carrots evenly for the best texture.
- Add a splash of orange juice to the glaze for a citrus twist.
- Reheat leftovers in a skillet to bring back the glaze.
- Use baby carrots if you’re short on prep time.
Substitutions and Variations
- Vegan: Use vegan butter or coconut oil.
- Spiced version: Add a pinch of cinnamon or nutmeg.
- Savory twist: Skip the honey and add a dash of garlic powder.
Make-Ahead Tips
You can cook the carrots a day ahead, store them in the fridge, and make the glaze right before serving. Just toss the carrots in the glaze to warm them through.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a tiny bit of butter to refresh the glaze.
What to Serve With
- Roasted chicken or turkey
- Mashed potatoes
- Baked salmon
- Meatloaf
FAQ
Q: Can I use baby carrots instead of slicing whole ones?
Yes! Just boil them a few minutes longer since they’re thicker.
Q: Can I double the recipe?
Absolutely — just make sure your pan is big enough so the glaze coats everything evenly.
Q: Can I make it less sweet?
Sure, reduce the brown sugar to 2 tablespoons.
Conclusion
These Brown Sugar Glazed Carrots are the perfect mix of easy and impressive. They make any meal feel a little more special, and once you try them, they’ll become your go-to side dish. Give them a try and let me know how they turned out — I love hearing your kitchen stories!
