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These Brown Sugar Glazed Carrots are sweet, buttery, and tender. Just toss them in the glaze, and your easy side dish is ready in no time!
These Brown Sugar Glazed Carrots are a sweet, buttery side dish that goes with just about any main course. Tender carrots are coated in a glossy brown sugar glaze that turns plain vegetables into something even picky eaters ask for seconds of. They come together with just a few simple ingredients, which makes them perfect for weeknight dinners and holiday tables alike.
Why This Recipe Works
- Simple pantry staples: Just a few basic ingredients and very little prep, so it fits into any meal.
- Rich, caramel-like glaze: Brown sugar and butter melt together with a little cinnamon and nutmeg to bring out the natural sweetness of the carrots.
- Veggies everyone will eat: Kids and adults actually ask for seconds of these carrots.
Ingredient Notes:
- Carrots – The star of the dish. Slicing them into even pieces helps them cook evenly and gives the glaze plenty of surface to cling to.
- Butter – Forms the rich, silky base of the glaze and adds a buttery flavor to every bite.
- Brown sugar – Melts into the butter to create a sweet, caramel-like glaze that coats the carrots.
- Nutmeg – Adds a warm, slightly nutty spice that makes the carrots taste cozy and a little like fall.
- Cinnamon – Adds gentle warmth and rounds out the sweetness of the brown sugar.
- Cornstarch – Turns the butter and brown sugar into a glossy glaze that coats the carrots instead of pooling in the pan. If you like your glaze extra thick, just add a bit more.
Directions:
Step One: Start by peeling and slicing carrots to prepare them.
Step Two: Place sliced carrots in a deep pot and cover with water.
Allow to boil for 2-3 minutes or until they are bright orange and starting to softened.
Once that happens you can drain carrots and then set aside.
Step Three: Next use the same pot and add butter and allow to melt.
Once melted reduce heat and add brown sugar, nutmeg, cinnamon, and cornstarch.
Then use a whisk to mix together until melted and well combined
Step Four: Last add the prepared carrots back into pot and cook again for another 2-3 minutes or until soft.
Once cooked and soft you can remove them from heat and allow to sit and thicken for 1-2 minutes and then serve.
Make Ahead Directions:
Make these ahead of time for easy Holiday Preparation. Follow the directions then set aside to cool. Store in an airtight container for 2-3 days in the fridge.
To reheat add them to a pan with a tablespoon of butter and reheat.
Frequently Asked Questions:
What do you serve with brown sugar glazed carrots? Serve these Brown Sugar Carrots with Baked Chicken Breasts, Smoked Turkey or Meatloaf.
Can I use baby carrots instead of whole carrots? Yes, baby carrots work well. Halve any large ones so they cook evenly and expect to cook them for a similar amount of time.
Can I use frozen carrots? Yes, sliced frozen carrots work. Cook them until tender according to the package directions, drain well, then glaze them in the skillet.
Can I make this recipe dairy-free? Yes, swap the butter for a plant-based butter or a little olive oil or coconut oil. The glaze will still thicken with the cornstarch.
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Brown Sugar Glazed Carrots
Ingredients
- 1 pound Carrots, (sliced)
- 1/4 cup Butter
- 1/4 cup Brown sugar
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Cornstarch
Instructions
- Start by peeling and slicing clean carrots.
- Place sliced carrots in a deep pot and cover with water. Allow to boil for 2-3 minutes or until they are bright orange and starting to softened. Drain carrots and set aside.
- In the same pot add butter and allow to melt. Reduce heat and add brown sugar, nutmeg, cinnamon, and cornstarch. Whisk together until melted and well combined.
- Add carrots back into pot and cook again for another 2-3 minutes or until soft. Remove from heat and allow to sit and thicken for 1-2 minutes then serve.
once made, can this be put in the crockpot and set it on low?
I would set it on warm if they are already cooked.
Excellent Recipe! My husband couldn’t get enough of them. Thanks for sharing. Sherry
I like this recipie a lot. It’s one I come back to regularly
However I do make a few adjustments.
First- I use baby carrots vs slicing large carrots. It’s a bit more convenient and works well.
Second- I boil the baby carrots until tender. Usually 30-45 minuets.
Third- instead of the 1tsp I use 1-2tbsps of corn starch. The original recipe the teaspoon leaves the glaze too thin for my liking. Adding more starch makes it more like true glaze/syrup.
In the end these are always a huge hit at my house and any event I bring them too. And they’re so easy. Simply put the carrots on the stove to boil while you shower and then make the glaze in a couple minuets and just walk out the door.
I made these tonight with a crock pot pork loin roast and they were amazing!! 😍 My husband seriously couldn’t get enough! The sauce had great flavor and was the perfect thickness. Only thing I would have done different is made more! Thanks for the great addition to my cookbook
Sp happy to hear that!!
I made this recipe tonight. It was wonderful—easy to make and very flavorful. My mother really loved it. I’ll definitely make it again. The one thing I changed is to make the whole recipe in my Mealthy Multipot, 2nd version. Like another reviewer said, l’ll make more next time. A great recipe to take to a covered-dish meal.
I’m so glad you liked it!