Easy Glazed Carrots with Butter and Brown Sugar

This brown sugar glazed carrots recipe is one of those go-to side dishes I find myself making again and again especially during the holidays! Whether it’s Thanksgiving, a Sunday roast, or a quick weeknight dinner, these carrots add the perfect touch of sweetness, buttery richness, and just a hint of warmth from the cinnamon.

They’re easy, family-approved, and always a hit at the table. The best part? They come together in under 30 minutes with just a handful of pantry staples. I’ve been making these for years, and they never fail to earn compliments!

Why You’ll Love Brown Sugar Glazed Carrots

If you’re looking for a veggie side that feels fancy but is secretly effortless, this recipe is for you. The butter and brown sugar create a rich, glossy glaze that clings to every bite of tender carrot. The optional cinnamon adds a cozy, subtle warmth that makes this dish especially perfect for fall and winter meals. Best of all, this recipe is super versatile easy enough for weeknights, yet special enough for your holiday spread.

Simple Ingredients

These few ingredients come together to create something truly magical:

• Carrots: Naturally sweet and vibrant, carrots are the perfect base for this glaze. Slicing them evenly helps them cook perfectly.
• Unsalted Butter: Butter gives this dish richness and helps create that irresistible caramelized glaze.
• Brown Sugar: Light or dark brown sugar adds depth and sweetness, balancing the earthy flavor of the carrots.
• Salt: Just a touch of salt brings everything into balance and enhances the natural flavors.
• Ground Cinnamon (optional): Cinnamon adds a subtle warmth and coziness especially nice around the holidays.
• Fresh Parsley: A sprinkle of chopped parsley adds freshness and color for the perfect finishing touch.

Servings, Prep & Cook Time

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

What is Needed

• 2 lbs carrots, peeled and sliced into sticks or coins
• 4 tbsp unsalted butter
• ¼ cup brown sugar (light or dark)
• ½ tsp salt
• ¼ tsp ground cinnamon (optional)
• 2 tsp fresh parsley, chopped (for garnish)

Instructions

1. Peel leave whole or cut carrots into even sticks or thick coins so they cook uniformly.
2. Bring a large pot of salted water to a boil. Add the carrots and cook for 6–8 minutes until just tender but not mushy. Drain well.
3. In the same pan, melt the butter over medium heat. Stir in the brown sugar, salt, and cinnamon (if using). Let the mixture bubble slightly and become smooth.
4. Add the drained carrots back into the pan and toss gently to coat. Cook for 3–4 more minutes, stirring occasionally, until the glaze thickens and the carrots look shiny and caramelized.
5. Transfer the carrots to a white serving platter, sprinkle with chopped fresh parsley, and serve warm.

Top Tips

1. Cut carrots evenly so they cook at the same rate this prevents mushy pieces.
2. Don’t overcook during boiling; they’ll soften more when glazed.
3. Use dark brown sugar for a deeper, molasses-like flavor.
4. Add a splash of orange juice or zest for a citrusy twist that pairs beautifully.
5. Double the batch if you’re feeding a crowd these go fast, especially with kids!

Recipe Variations

• Swap brown sugar for maple syrup for a richer flavor
• Use baby carrots to skip the peeling step
• Add a pinch of nutmeg or cloves for more holiday spice
• Drizzle with a little honey at the end for added sweetness
• Stir in some toasted pecans for crunch

Recommended Equipment

• Vegetable peeler
• Sharp knife and cutting board
• Large pot for boiling
• Colander
• Medium sauté pan or skillet
• Wooden spoon
• White serving dish

Make Ahead Tips

You can boil the carrots up to 1 day in advance. Just store them in the fridge and finish the glazing step right before serving.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts.

What to Serve With This Recipe

• Roast chicken or turkey
• Holiday ham
• Mashed potatoes or stuffing
• Green bean casserole
• Dinner rolls

Forgotton thanksgiving sides you’ll love!

Glazed Carrots

Michelle

These brown sugar glazed carrots are buttery, tender, and full of flavor. The perfect sweet veggie side for any meal or holiday table!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Servings 6

Equipment

• Vegetable peeler
• Sharp knife and cutting board
• Large pot for boiling
• Colander
• Medium sauté pan or skillet
• Wooden Spoon
• White serving dish

Ingredients

  

• 2 lbs carrots peeled and sliced into sticks or coins
• 4 tbsp unsalted butter
• ¼ cup brown sugar light or dark
• ½ tsp salt
• ¼ tsp ground cinnamon optional
• 2 tsp fresh parsley chopped (for garnish)

Instructions

 

• Prep the Carrots: Peel and cut carrots into even sticks or thick coins so they cook uniformly.
• Boil the Carrots: Bring a large pot of salted water to a boil. Add the carrots and cook for 6–8 minutes until just tender but not mushy. Drain well.
• Make the Glaze: In the same pan, melt the butter over medium heat. Stir in the brown sugar, salt, and cinnamon (if using). Let the mixture bubble slightly and become smooth.
• Glaze the Carrots: Add the drained carrots back into the pan and toss gently to coat. Cook for 3–4 more minutes, stirring occasionally, until the glaze thickens and the carrots look shiny and caramelized.
• Garnish and Serve: Transfer the carrots to a white serving platter, sprinkle with chopped fresh parsley, and serve warm.

Notes

• Optional: Add a pinch of cayenne for a tiny bit of heat.
• Use light or dark brown sugar depending on your preference.

Keyword Glazed Carrots

One-Pot Cooking Rocks!