An easy side dish recipe that the entire family will love. These Brown Sugar Glazed Carrots are simple to make and pair perfectly with any meal.
Side dish recipes are easily forgotten about but when they are this easy to make and taste this good you just can't skip out on it! These Brown Sugar Glazed Carrots or boiled then cooked in a butter and brown sugar sauce that taste amazing.
How to make Brown Sugar Glazed Carrots:
Step one: Start by peeling and slicing carrots to prepare them.
- Tip: To save time peeling and slicing try using baby carrots. They would need a few more minutes to soften up but other then that you can follow the recipe as if when changing carrot type.
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:
Follow the directions then set aside to cool. Store in an air tight container for 2-3 days in the fridge.
To reheat add them to a pan with a tablespoon of butter and reheat.
Serve these Brown Sugar Glazed Carrots on the side of:
A side dish can make or break a meal and with these Brown Sugar Glazed Carrots, you will be winning at dinner. My entire family loved them. If you need some suggestions on what to serve them with then check out my
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Brown Sugar Glazed Carrots
- 1 pound Carrots (sliced)
- ¼ cup Butter
- ¼ cup Brown sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- ½ teaspoon Cornstarch
- 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.
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!