Easy Brown Sugar Glazed Carrots (Printable Version)
Tender carrots in a buttery brown sugar glaze, ready in 25 minutes for an effortless sweet and savory side.
# What You Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 1/4-inch slices or baby carrots
→ Glaze
02 - 3 tbsp unsalted butter
03 - 3 tbsp brown sugar, packed
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp ground cinnamon (optional)
07 - 2 tbsp water
→ Garnish
08 - 1 tbsp chopped fresh parsley (optional)
# How-To:
01 - Place the sliced carrots in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer for 5–7 minutes, until carrots are just tender. Drain well.
02 - In the same pan, melt the butter over medium heat. Add brown sugar, salt, pepper, cinnamon (if using), and 2 tablespoons water. Stir until the sugar dissolves and the mixture is bubbling.
03 - Add the drained carrots back to the pan. Toss to coat evenly in the glaze. Cook for 3–5 minutes, stirring frequently, until carrots are glossy and heated through.
04 - Transfer to a serving dish and garnish with parsley, if desired. Serve warm.
# Expert Hints:
01 -
- Transforms ordinary carrots into something that tastes like it came from a fancy restaurant
- Takes barely 25 minutes from start to finish but makes everyone think you tried harder
- The sweet and savory balance means even people who swear they hate vegetables will ask for seconds
02 -
- Walk away for even thirty seconds once the glaze starts bubbling and you will end up with a burnt sugar mess that requires serious scrubbing
- The carrots will continue cooking in the glaze, so do not overcook them during the boiling step
- If your glaze seems too thick, add another teaspoon of water rather than more butter to keep the flavors balanced
03 -
- Cut your carrots into uniform slices so they all finish cooking at the same time
- Use a light colored pan to better judge when the glaze has reached that perfect glossy stage