Brown Sugar Glazed Carrots 🥕🍯 — Sweet, Tender & Easy Side Dish
Brown sugar-glazed carrots are a delicious and easy side dish that is perfect for any occasion. Sweet, tender carrots are coated in a sticky, caramelized brown sugar glaze that is both sweet and savory. These carrots are a great way to add some color and flavor to your meal, and they pair well with a variety of proteins and grains.
To make brown sugar-glazed carrots, you'll need a pound of carrots, 2 tablespoons of unsalted butter, 2 tablespoons of brown sugar, and a pinch of salt. You'll also need a few sprigs of fresh thyme if desired.
To start, peel and slice the carrots into coins or diagonal slices. Melt the butter in a large skillet over medium heat, and then add the carrots to the skillet. Sprinkle the brown sugar and salt over the carrots and stir to coat them evenly. Cook the carrots for about 8-10 minutes, or until they are tender and the glaze has caramelized. Stir the carrots occasionally to ensure that they cook evenly and to prevent the glaze from burning.
Brown Sugar Glazed Carrots
If you'd like, you can add a few sprigs of fresh thyme to the skillet for an extra burst of flavor. Simply remove the leaves from the stems and sprinkle them over the carrots.
Serve the brown sugar-glazed carrots hot, garnished with additional fresh thyme if desired. These carrots are a delicious and easy way to add some sweetness and flavor to your meal, and they're sure to become a family favorite.
Brown Sugar Glazed Carrots 🥕🍯 — Sweet, Tender & Easy
Buttery, lightly caramelized carrots with a glossy brown-sugar glaze. A 15-minute, kid-approved side that pairs with anything from roast chicken to weeknight meatloaf.
Prep: 5 mins
Cook: 10–12 mins
Serves: 4
Ingredients
- 1 lb carrots, peeled & cut into 1/4–1/2" coins/diagonals
- 2 Tbsp unsalted butter
- 2 Tbsp brown sugar (light or dark)
- 1/4 tsp kosher salt
- 2 Tbsp water (as needed)
- Optional: 1/4 tsp cinnamon or 1–2 tsp fresh thyme, black pepper to taste
Make it Savory
- Swap 1 Tbsp sugar for 1 Tbsp honey or maple.
- Add 1 tsp Dijon + squeeze of lemon to finish.
Instructions
- Start: Melt butter in a large skillet over medium heat. Add carrots, brown sugar, and salt; toss to coat.
- Glaze: Add 2 Tbsp water. Cover and cook 4–5 min until just tender-crisp, shaking pan once.
- Finish: Uncover and cook 3–6 min, stirring, until liquid reduces to a shiny glaze and carrots are tender. Lower heat if browning too fast.
- Season: Stir in thyme or cinnamon, grind of pepper, and a tiny squeeze of lemon to brighten. Serve hot.
Tips
- Even cuts = even cook. Keep slices uniform.
- Glossy glaze: If dry, add 1–2 tsp water; if too thin, simmer 1–2 min more.
- Dairy-free: Use vegan butter or 1–2 Tbsp olive oil.
Variations & Quick Methods
- Microwave jump-start: Microwave carrots with 2 Tbsp water, covered, 2–3 min; finish in butter/sugar 2–3 min.
- Oven-roasted: Toss carrots with 1 Tbsp oil + 1 Tbsp brown sugar + salt; roast 425°F (220°C) 18–22 min, finish with 1 Tbsp butter.
- Candied pecan flair: Stir in 2–3 Tbsp chopped toasted pecans at the end.