You’ll need:
- 1 (1-pound) bag of baby carrots or any sliced-up carrots
- ½ cup of butter
- ¼ cup of light or dark brown sugar
- salt and black pepper to taste
- parsley for garnish
How to Make Brown Sugar Glazed Carrots
This carrot recipe will come together quickly on the stovetop, ready to accompany all of your favorite entrees.
STEP ONE: Put the carrots, brown sugar, and butter in a pan over the stovetop and put on medium heat. Stir the carrots occasionally to make sure that they don’t burn.
PRO TIP:
The baby carrots are small enough that you can put the whole carrots into the pan as is. If you are using larger carrots, cut them into smaller pieces.
STEP TWO: Once the liquid reduces, caramelizes, and becomes more of a glaze, then season with salt and pepper to taste.
They’re ready to serve when the carrots are tender but not overcooked.
STEP THREE: Sprinkle in some chopped parsley to garnish.
Glazed Carrots Recipe Substitutions
ROASTED CARROTS: To roast these brown sugar-glazed carrots in the oven, simply put the carrots in a casserole dish.
Add in butter and brown sugar, then bake at 350°F for an hour and a half.
SWEETENER: You can also change the sweetener you use in this carrot recipe.
Trade out the brown sugar for a honey glaze, agave syrup glaze, or pure maple syrup glazed carrots.
You can also replace it with any sweetener that’s better for you personally.
GARNISH: Instead of parsley, you can sprinkle in some chopped thyme, rosemary, or other herbs.
They add a fresh pop of color to this delicious side dish as well as extra flavor. Sesame seeds give a robust aroma as well.
Whether you’re planning to make them ahead for a special occasion or simply have leftovers to preserve, we’ve got you covered.
MAKE AHEAD: If you’re looking to get a head start on meal prep, these glazed carrots can be made ahead of time.
After cooking, allow them to cool to room temperature. Transfer them to an airtight container or a resealable bag. Store them in the refrigerator for up to two days.
When you’re ready to enjoy them, reheat them in a saucepan on low heat, adding a splash of water to prevent sticking, and stirring occasionally until they’re warmed through.
IN THE FREEZER: We do not recommend freezing glazed carrots as they will become mushy once thawed.
