Glazed Carrots – Sweet, Buttery, and Perfectly Tender

These Glazed Carrots are a simple yet elegant side dish that turns everyday carrots into something special. Cooked until perfectly tender and coated in a glossy butter-brown sugar glaze, they strike the perfect balance of sweet and savory. Ideal for holiday dinners, Sunday roasts, or weeknight meals, they add a beautiful pop of color and flavor to any plate.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

1 lb 450g carrots, peeled and cut into ¼-inch thick slices (or use baby carrots)
3 tablespoons unsalted butter
2 tablespoons brown sugar light or dark
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon honey or maple syrup optional, for extra sweetness
1 tablespoon chopped fresh parsley optional, for garnish

Equipment

Saucepan or pot
Skillet
Slotted spoon
Wooden spoon or spatula

Method

Cook the Carrots – Bring a medium pot of salted water to a boil. Add carrots and cook for 6–8 minutes, until just tender but not mushy. Drain and set aside.
Make the Glaze – In a large skillet over medium heat, melt butter. Stir in brown sugar, salt, pepper, and honey (if using). Cook for 1–2 minutes until the mixture starts to bubble and thicken slightly.
Glaze the Carrots – Add cooked carrots to the skillet and toss to coat evenly. Continue cooking for 3–5 minutes, stirring often, until the glaze becomes glossy and clings to the carrots.
Serve – Transfer to a serving dish and garnish with fresh parsley. Serve warm.

Notes

Flavor Boost: Add a pinch of cinnamon or nutmeg for a warm, spiced version.

Citrus Twist: Stir in 1 teaspoon of orange zest or a splash of orange juice to brighten the glaze.

Make Ahead: Blanch carrots ahead of time, then finish glazing right before serving.

Storage: Refrigerate leftovers up to 3 days and reheat in a skillet with a touch of butter.