I first fell for this Glazed Carrots Recipe when I needed a five-ingredient side that tasted sweet, buttery, and a little citrusy without stealing the show. It suits weeknight cooks, holiday hosts, and veggie skeptics, and it takes about 20 minutes start to finish.
Easy Glazed Carrots Recipe
This Glazed Carrots Recipe builds flavor fast by par-cooking the carrots for tender centers, then glazing them in a hot skillet for glossy edges. You balance brown sugar and butter with a touch of citrus so the dish tastes sweet-savory, not sticky-sweet. You also control the glaze thickness by reducing it right in the pan.
You slice the carrots on a bias so they cook evenly and look restaurant-pretty without extra work. A wide skillet gives the glaze contact with every piece, which means shine and flavor on each bite. A pinch of salt and pepper keeps the sweetness in check.
Ingredients You’ll Need
- Carrots: 2 pounds, peeled and sliced 1/2-inch on a bias. Shortcut: use baby carrots or store-cut carrot coins.
- Unsalted butter: 3 tablespoons. Use salted butter and reduce added salt if that’s what you have. I like Kerrygold for extra richness.
- Brown sugar: 1/3 cup, light or dark. Swap maple syrup or honey 1:1 if you prefer.
- Orange juice: 1/4 cup for brightness. Use bottled OJ or swap in 1–2 tablespoons lemon juice plus 2 tablespoons water.
- Kosher salt: 1 teaspoon, or 1/2 teaspoon if using Morton; I measure 1 teaspoon with Diamond Crystal.
- Black pepper: 1/2 teaspoon, freshly ground.
- Optional flavor boosts: 1/4 teaspoon ground cinnamon, 1 teaspoon grated fresh ginger, 1 teaspoon orange zest, or 1 tablespoon chopped fresh parsley for garnish.
Equipment you’ll use:
- Large pot for blanching or steaming
- Colander
- 12-inch skillet or sauté pan
- Wooden spoon or silicone spatula
- Microplane for zest/ginger (optional)
How to Make Glazed Carrots
Prep: 5 minutes
Cook: 12–15 minutes
Total: 20 minutes
Yield: 6 servings
- Prep the carrots. Peel and slice carrots on a 1/2-inch bias so they cook evenly and hold a little bite.
- Par-cook the carrots. Boil salted water, add carrots, and cook until they just turn crisp-tender, 5–6 minutes. Drain well in a colander and shake off excess water.
- Start the glaze. Melt butter in a wide skillet over medium heat. Stir in brown sugar and salt until the mixture looks glossy.
- Add citrus and spices. Pour in orange juice and add optional cinnamon or ginger. Stir until the sugar dissolves and the glaze bubbles.
- Glaze the carrots. Add drained carrots to the skillet and toss to coat. Keep the heat at medium so the glaze simmers, not scorches.
- Reduce to coat. Stir often as the glaze thickens and clings to the carrots, 4–6 minutes. If the pan looks dry, add a splash of water.
- Finish and taste. Grind in black pepper, add orange zest if using, and taste for salt or sweetness. Adjust with a pinch more salt or a teaspoon more sugar to suit your crowd.
- Serve. Slide to a platter, scatter parsley if you like, and serve hot while the glaze shines like little orange jewels.
Cooking Tips & Mistakes to Avoid
- Slice evenly so the pieces cook at the same rate.
- Par-cook only to crisp-tender; mushy carrots won’t glaze well.
- Dry the carrots after boiling; excess water thins the glaze.
- Use a wide skillet so the glaze reduces quickly and coats every piece.
- Keep the heat at medium; high heat can burn the sugar.
- Balance the sweetness with salt and a touch of acid (OJ or lemon).
- Zest at the end so the citrus stays bright.
- Taste and adjust before serving; a tiny tweak can save the batch.
- Don’t walk away during reduction; the last minute changes fast.
Variations I’ve Tried
- Gluten-free: The base recipe uses naturally gluten-free ingredients; check labels on butter and spices to be safe.
- Vegan: Swap vegan butter or use 2 tablespoons olive oil; use maple syrup instead of honey.
- Add-ins: Try thyme or rosemary, a pinch of cumin, a dash of smoked paprika, a spoon of harissa, toasted pecans or pistachios, or a splash of bourbon during the reduction.
How to Serve Glazed Carrots
Serve this side with roast chicken, meatloaf, ham, or salmon. Spoon it next to mashed potatoes, rice pilaf, or quinoa bowls for color and contrast. I also pack leftovers into lunch bowls with rotisserie chicken and a dollop of yogurt sauce.
Make-Ahead and Storage
- Make-ahead option: Par-cook the carrots up to 2 days in advance, chill them dry, and store covered. Mix the glaze ingredients in a jar and refrigerate. Toss and finish in the skillet right before serving.
- Fridge: Store leftovers in an airtight container for 4 days.
- Freezer: Freeze for up to 2 months; expect a softer texture after thawing.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water until the glaze loosens and coats again.
Nutrition Information
Calories: about 160 per serving (1/6 of recipe). Carbs: mostly from carrots and a modest amount of brown sugar; fiber adds a bit of staying power. Fat: from butter for flavor and satiety. Protein: minimal, so pair with a protein-rich main for balance.
Glazed Carrots Recipe
Ingredients
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the sliced carrots, brown sugar, salt, and pepper. Stir to coat the carrots evenly.
- Pour in the water and cover the skillet. Cook for 8-10 minutes, stirring occasionally, until carrots are just tender.
- Remove the cover and continue cooking for another 3-5 minutes, allowing the liquid to reduce and form a glaze.
- Stir in parsley if using, then serve warm.