This glazed carrot recipe is an easy side dish for holidays and weeknights! Tender carrots are coated in a flavorful brown sugar or honey glaze.
This glazed carrots recipe is a delicious and easy vegetable side dish. Cooked with brown sugar or honey for a natural sweetness, carrots are tender, flavorful, and vibrant. It’s the perfect side dish for holidays like Easter or Thanksgiving (especially since you can serve it together on the stovetop to save valuable oven space). But it’s so simple that you can make it even on a busy weeknight!
When I was growing up, brown sugar carrots were always a part of my family’s Easter menu. But they were never my favorite. I always thought they were too soft and too sweet.
This glazed carrot recipe changes that. I cook the carrots until they are soft (not mushy), al dente and chewy. Additionally, garlic, lemon, salt and pepper are added to add a savory flavor to the sauce. These are the glazed carrots I can take. I think you’ll like them too!
Ingredients for Glazed Carrots
Here’s what you need to make this glazed carrot recipe:
- carrots, of course! For the best flavor, we recommend using whole fresh carrots in this recipe. Depending on the situation, you can substitute baby carrots.
- Unsalted butter or extra virgin olive oil – For abundance. Either way works fine. To make this recipe vegan, use olive oil and brown sugar.
- water – It helps the fat and sweetener combine to create the glaze. It also creates steam in the pan, which helps soften the carrots.
- Brown sugar or honey – Makes a sweet, syrupy glaze. I first developed this recipe with brown sugar because my family always used it. But I also tested it with honey and I really like it that way. I think maple syrup would also work well.
- garlic – For depth of savory flavor.
- fresh lemon juice – Adds a delicious brightness to the glaze, balancing the sweetness of brown sugar, honey, and maple syrup.
- fresh parsley – For decoration! Other fresh herbs like dill or thyme would also be lovely.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to Make Glazed Carrots
This glazed carrot recipe is super simple! Here’s how to proceed:
- First prepare the carrots. I usually don’t peel them, but you can peel them if you want. Then cut into 2-inch pieces. (I like to cut on a bias for a tall shape.) If the pieces are too thick, cut them in half lengthwise. The goal is for all the pieces to be about the same size and cook evenly.
- Next, fry the carrots until soft, 5 to 10 minutes. Add water and boil for 2 more minutes.
- Add brown sugar or honey and continue to boil. Wait another 5 to 10 minutes, or until the carrots are coated in the syrupy glaze and tender to your liking. I cook them until they are mostly tender but have some al dente bite. If you want it softer, cook a few more minutes.
- Add the garlic, add the lemon juice and mix to combine. Season to taste and serve!
tip: Prefer to roast carrots in the oven? Check out my roasted carrot recipe!
Preparation and Storage Tips Ahead
To get ahead: Prepare glazed carrots up to a day in advance. After cooling to room temperature, store in an airtight container in the refrigerator.
To reheat: Reheat on low heat on the stove or in the microwave.
To save: Store leftover carrots in an airtight container in the refrigerator for up to 3 days.
More Cooktop Side Dishes
If you love this easy glazed carrot recipe, try one of these stovetop side dishes:
glazed carrots
serve 6
Carrots coated in brown sugar or honey make a delicious side dish! It’s easy to make on the stovetop, so it’s perfect for holidays or weeknight dinners.
Prevent your screen from going dark
Using a sharp knife, cut carrots diagonally into 2-inch pieces. If one of the pieces is too thick, cut it in half lengthwise so that all pieces are of similar thickness.
Melt the butter or olive oil in a large skillet over medium heat. Add the carrots, ½ teaspoon salt, and a few slices of pepper. Cook, stirring occasionally, for 5 to 10 minutes or until carrots are slightly soft.
Add water to pan and cook for 2 more minutes or until water reduces slightly. Add the brown sugar and continue to cook for 5 to 10 minutes, or until the carrots are tender to your liking and the sugar has formed a syrupy glaze.
Turn off the heat, add the garlic and remaining ¼ teaspoon salt and toss to mix. Add the lemon juice, mix again, and season with more lemon, salt, and pepper to taste.
Garnish with parsley and serve.
