This easy Glazed Carrots recipe is so darn good I can barely resist eating the whole pan. Just 3 ingredients and one skillet to make the best quick side dish!
These Glazed Carrots are crazy simple with disproportionately delicious results.
Sometimes I serve them “fancy” over a plate with labneh, or sprinkled with goat cheese and toasted pistachios, but they’re amazing straight from the skillet.
(You’ll also love my Candied Brussels Sprouts!)
Glazed Carrots Ingredients
This easy Glazed Carrot recipe has just 3 ingredients. Here’s what you’ll need:
- Carrots: I like to cut them into long pieces for best presentation.
- Salted butter
- Dark brown sugar
Plus cooking oil and salt.
Optional add-ins I sometimes include:
- Cinnamon
- Crushed red pepper flakes: A little heat to balance the sweetness!
- Fresh herbs: I love fresh thyme, chives, or parsley.
Ingredient quantities in the recipe card at the bottom of the article
Variations
A couple of other add-ins I love:
- A pinch of cloves or pumpkin pie spice
- A teaspoon of fresh minced garlic and ginger
- Honey or maple syrup instead of brown sugar
- Toasted nuts (pecans or walnuts) to finish
Tools to Grab
Grab a large skillet or sauté pan is great for even browning. You’ll also need a spatula or tongs for stirring and coating the carrots once the glaze goes in.
A lid for the pan helps steam the carrots so they become tender after searing. You’ll need measuring spoons for the glaze ingredients, such as sugar, butter, and salt.
How to Make Glazed Carrots: An Easy Guide
Here’s a step-by-step guide for getting the perfect Glazed Carrots:
Heat the Pan
Preheat a large skillet over high heat for 3-4 minutes. Add the oil and let it heat until shimmering hot, about 30-60 seconds.
Sear the Carrots
Add the carrots to the skillet and spread them out in a single layer as much as possible — only the parts in direct contact with the pan will brown.
Cook uncovered, without stirring, for 3-5 minutes, until they start to develop color. Keep a close eye to prevent burning.
Add Butter and Sugar
Add the butter, brown sugar, and salt to the pan. Melt butter and stir well to coat the carrots evenly.
Cover and Cook
Reduce the heat to medium-low. Cover the pan and cook for 8-10 minutes, or until the carrots are tender and glossy.
Adjust if Needed
If the pan gets too dry before the Glazed Carrots are done, add a splash of water and simmer to prevent sticking. Drain the carrots from any excess water before serving.
Finish and Taste
Once cooked, taste and add a little more salt if you like. Serve them warm.
Final Notes, Pro Tips + Science-Based Secrets
As a Food Scientist, I love sharing my little kitchen notes and tips with you:
- I don’t add the salt until later, to help with even more browning. Salt draws the moisture out of the carrots, making them more difficult to caramelize.
- Out of curiosity, I tried a version with a squeeze of lemon at the end and I don’t recommend it. There’s too much going on. Save the lemon to toss with the green veggies and let the carrot flavor shine.
- Cooking for a crowd: If you’re cooking for more than 4 people, I highly recommend using two pans (literally two pans, not just one and overcrowding it!) because they will disappear quickly from people’s plates.
- You can make them in advance and reheat them in a baking dish covered with aluminum foil.
- Use a high-heat oil like refined olive oil (not EVOO), avocado oil, or your favorite cooking oil.
- For beautiful browning, don’t move the carrots in the pan after adding them. When they first hit the hot oil, it’s their one shot to brown. After that, they start releasing moisture and no more browning will happen.
- Wait until after the browning step to add salt, as salt draws moisture out faster.
- I do like to rotate the pan around a couple of times on the burner to avoid any hot spots in the pan.
- Dark brown sugar will give you the richest color and flavor!
Most Common Mistakes When Making Glazed Carrots
These are a few trip-ups that can happen when making your Glazed Carrots:
1. Skipping the sear: Browning the carrots at the start builds flavor and gives them a caramelized edge. Skipping this step can leave them tasting flat and one-dimensional.
2. Overcrowding the pan: If the carrots are piled on top of each other, they’ll steam instead of brown. Always arrange them in a single layer so they can caramelize properly.
Make Ahead and Storage
Glazed Carrots are a great side dish to prepare in advance. You can cook them fully, let them cool, and store them for later.
Just reheat gently before serving to bring back their glossy finish.
Storing
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The glaze may thicken as it sits, but it will loosen when reheated.
Freezing
You can freeze glazed carrots, though they may lose a bit of their crispness. Let them cool completely, then transfer to a freezer-safe container or zip-top bag.
Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium-low heat, stirring often until warmed through. You can add a small splash of water or extra butter if the glaze seems too thick.
They can also be microwaved in short bursts, stirring in between.
How to Serve these Glazed Carrots
The Best Mashed Potatoes Recipe You’ll Ever TryA perfect side for Thanksgiving with a bowl of fluffy mashed potatoes, but quick and easy enough for a weeknight. Serve them:
As a Side to Beef
- Lipton Meatloaf Recipe (they’re one of my favorite sides for meatloaf)
- Air Fryer Roast Beef
- Eye of Round Roast
- Instant Pot Steak
As a Side to Poultry
As a Side to Pork
- Slow Cooker Pork Loin
- Air Fryer Pork Loin
- Easy Crockpot Ham
- Roast Pork Loin Recipe
- Easy Baked Pork Chops
They’re also great as a side dish for salmon, like with my flaky baked salmon mayonnaise brushed recipe.
FAQs About Glazed Carrots
Just whizzing through? Here are a few queries you might not want to miss:
Yes, baby carrots work well, but they may take slightly longer to brown since they release more moisture. Pat them dry first for better results.
Keep the heat moderate once you add the butter and sugar, and stir frequently. If the pan gets dry, add a splash of water to loosen the glaze.
Absolutely! Cook them fully, let them cool, then reheat in a covered baking dish before serving. They hold up well for a day or two.
Peeling is recommended for the best texture and appearance, but if your carrots are young and tender, you can skip it. Just give them a good scrub.
Other Veggie Sides You’ll Love
Glazed Carrots (Easy 3-Ingredient Recipe!)
Ingredients
- 1 lb carrots peeled and sliced into 1/4" thick rounds or cut into sticks
- 1 tbsp olive oil not extra virgin
- 1 tbsp salted butter
- 2 tbsp dark brown sugar or honey or maple syrup
- ½ tsp kosher salt
Optional Add-Ins:
- Pinch of cinnamon
- ⅛ tsp crushed red pepper flakes
- 1-2 tsp minced fresh thyme, parsley or chives
Instructions
- Preheat a large skillet over high heat for 3-4 minutes. Add oil and heat until shimmering hot (30-60 seconds).
- Add the carrots and arrange in a single layer as much as possible (as only the parts touching the pan will brown). Cook uncovered, without stirring, until they start to brown, 3-5 minutes. Keep a close eye so they don’t burn.
- Add the butter, brown sugar and salt (plus cinnamon and/or red pepper flakes, if using). Once the butter has melted, stir well to coat.
- Reduce heat to medium-low, cover, and cook until tender and glossy, about 8-10 minutes. If the pan gets dry before the carrots are done, add a splash of water.
- Taste at the end and add a bit more salt if you like. Sprinkle with the fresh herbs, if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for Thanksgiving and they were the first side to disappear. Not a single carrot left.
These were gone in 5 minutes. Should’ve made double. So simple and so good.
This recipe made my kids like carrots. Enough said 😂