These glossy, tender Glazed Carrots are the side I make when I need something quick and crowd pleasing. Butter, brown sugar, and a kiss of citrus coat every bite with a silky glaze. Ready in 15 minutes, they turn simple carrots into a restaurant-worthy side.
Why You’ll Love This Glazed Carrots
- Fast and foolproof with pantry staples.
- Perfect balance of buttery, sweet, and lightly salted.
- Kid-friendly yet elegant enough for company or holidays.
- Flexible recipe with easy swaps for dairy free or refined sugar free.
- Pairs with almost any main from chicken to salmon.
Glazed Carrots Ingredients & Substitutions
- 2 pounds carrots, peeled and cut into 1/2-inch coins or batons (baby carrots work, add a few minutes)
- 1/2 cup water (for quick steam)
- 3 tablespoons unsalted butter (swap vegan butter or 2 tablespoons olive oil for dairy free)
- 3 tablespoons packed brown sugar (or maple syrup or honey to taste)
- 1/4 teaspoon kosher salt, plus more to finish
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon or a pinch of nutmeg (optional)
- 2 tablespoons orange juice + 1 teaspoon orange zest (optional but lovely brightness; lemon works too)
- 1 tablespoon chopped fresh parsley or chives for garnish
All you need is a large skillet with a lid. If using salted butter, reduce added salt slightly.
Step-by-Step Instructions to Make Glazed Carrots
Prep the Carrots
Peel carrots and cut into even 1/2-inch coins or batons so they cook at the same rate. If using baby carrots, halve any thick ones lengthwise.
Steam Until Just Tender
Add carrots, water, and salt to a large skillet. Cover and cook over medium-high heat for 5 to 7 minutes until carrots are crisp-tender and most of the water has evaporated.
Build the Buttery Glaze
Reduce heat to medium. Add butter, brown sugar, orange juice, and cinnamon. Stir until the butter melts and the sugar dissolves.
Reduce to a Shine
Simmer, uncovered, 3 to 5 minutes, tossing often, until the liquid thickens into a syrupy glaze that clings to the carrots. You should be able to drag a spoon across the pan and see the glaze briefly part.
Finish and Serve
Turn off the heat. Stir in black pepper and orange zest. Taste and adjust salt or sweetness. Sprinkle with parsley and serve warm.
Tips for Success
- Cut evenly for even cooking and the best glaze coverage.
- Do not overcook the steam step. Slight bite is key before glazing.
- Reduce properly. Glossy, not watery, gives that restaurant finish.
- Balance flavors. A squeeze of citrus or pinch of salt sharpens sweetness.
- Use a wide skillet so moisture evaporates quickly and glaze thickens.
Variations of Glazed Carrots
- Maple Dijon: Use maple syrup for the sugar and whisk in 1 teaspoon Dijon.
- Honey Garlic: Swap honey for brown sugar and add 1 small grated garlic clove.
- Orange Ginger: Add 1 teaspoon grated fresh ginger and extra orange zest.
- Spicy Chili-Lime: Add 1/4 teaspoon red pepper flakes and finish with lime zest.
- Herb-Balsamic: Stir in 1 teaspoon balsamic vinegar and chopped thyme or rosemary.
Serving Suggestions: What to Pair with Glazed Carrots
- Roast chicken, turkey, or pork tenderloin.
- Seared salmon or baked white fish.
- Meatloaf or grilled sausages.
- Mashed potatoes, herbed rice, or quinoa.
- Bright side salads like arugula with lemon vinaigrette.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Reheat: Warm in a skillet over medium with a splash of water until glossy. Microwave in 30-second bursts, stirring between.
- Freeze: Up to 2 months. Thaw overnight, then re-glaze in a skillet with a teaspoon of butter or maple to revive shine.
- Make Ahead: Steam the carrots up to 24 hours ahead. Reheat with butter, sugar, and citrus to finish the glaze before serving.
Memories Made Around the Table
This recipe started as my weeknight trick to get veggies on the table fast, then became a holiday favorite. There is something about that glossy, buttery shine that makes everyone reach for seconds.
FAQs
Can I use baby carrots? Yes. Add a few extra minutes to the steam step, and halve thick ones for even cooking.
How do I make this dairy free? Use vegan butter or olive oil. For extra body, add 1 teaspoon maple syrup with the oil.
Can I substitute the sugar? Maple syrup or honey work well. Start with 2 tablespoons and adjust to taste.
Why is my glaze thin? It needs more reduction. Keep simmering, uncovered, and toss often until syrupy.
Can I double the recipe? Yes. Use a very wide skillet or two pans so the liquid reduces efficiently.
Final Thoughts
Glazed Carrots prove that simple ingredients can taste special. Keep this quick, flexible recipe in your back pocket and watch it brighten any dinner plate.
Brown Sugar Glazed Carrots in 15 Minutes
Equipment
- 1 Large skillet with lid
Ingredients
Glazed Carrots
- 2 lb carrots peeled and cut into 1/2-inch coins or batons; baby carrots work, add a few minutes
- 0.5 cup water for quick steam
- 0.25 tsp kosher salt plus more to finish
- 3 tbsp unsalted butter swap vegan butter or use 2 tbsp olive oil for dairy free
- 3 tbsp brown sugar packed; or maple syrup or honey to taste
- 2 tbsp orange juice optional but adds brightness; lemon works too
- 1 tsp orange zest optional
- 0.5 tsp ground cinnamon or a pinch of nutmeg, optional
- 0.25 tsp black pepper
- 1 tbsp fresh parsley chopped; or chives, for garnish
Instructions
- Peel carrots and cut into even 1/2-inch coins or batons so they cook at the same rate. If using baby carrots, halve any thick ones lengthwise.
- Add carrots, water, and salt to a large skillet. Cover and cook over medium-high heat for 5 to 7 minutes until carrots are crisp-tender and most of the water has evaporated.
- Reduce heat to medium. Add butter, brown sugar, orange juice, and cinnamon. Stir until the butter melts and the sugar dissolves.
- Simmer, uncovered, 3 to 5 minutes, tossing often, until the liquid thickens into a syrupy glaze that clings to the carrots. You should be able to drag a spoon across the pan and see the glaze briefly part.
- Turn off the heat. Stir in black pepper and orange zest. Taste and adjust salt or sweetness. Sprinkle with parsley and serve warm.