Glazed Carrots Recipe
A simple, classic glazed carrots recipe where fresh carrots are simmered until tender, then tossed in a buttery brown sugar glaze with a hint of honey. Perfect as a holiday side dish or weeknight dinner favorite.
Ingredients
- 2 lbs carrots baby carrots or large carrots, peeled and sliced into 2-inch pieces
- 4 tablespoons unsalted butter
- 3 tablespoons light brown sugar or dark brown sugar for richer flavor
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
- Optional: squeeze of lemon juice for brightness
Instructions
- Prepare the carrots (5 minutes): If using large carrots, peel and slice them into even pieces. Baby carrots can be used as-is.
- Cook the carrots (10 minutes): Bring a large pot of salted water to a boil. Add the carrots and cook until just fork-tender, about 8–10 minutes. Drain well.
- Make the glaze (3 minutes): In a large skillet over medium heat, melt the butter. Stir in brown sugar, honey, salt, and pepper. Cook until the mixture becomes syrupy, about 2–3 minutes.
- Glaze the carrots (5 minutes): Add the drained carrots to the skillet, tossing to coat them evenly in the glaze. Let them simmer for another 3–4 minutes until glossy.
- Finish and serve (2 minutes): Sprinkle with fresh parsley and a squeeze of lemon juice if desired. Serve warm.
Notes
- You can make this recipe with baby carrots for convenience or large carrots for a rustic look.
- For deeper flavor, try roasting the carrots at 400°F for 20–25 minutes before tossing in the glaze.
- Swap brown sugar with maple syrup for a natural sweetness.
- Don’t overcook the carrots — they should be tender but not mushy.