This Brown Sugar Glazed Carrots recipe is made with the perfect mixture of butter and brown sugar, not too sweet, but sweet enough for you to enjoy it without the extra added sugar. They are so easy to make, very affordable and go well with so many dishes during the holiday or busy weeknights.
Glazed carrots recipe is a very popular side dish served a lot in the U.S especially during the holiday season. It goes well with proteins like chicken, steaks, turkey and many more! The prepping time is less than 10 minutes at the most if you are using large carrots that need to be peeled and cut. But it takes less if you are doing the glazed baby carrots because the carrots is ready to go and are much smaller.
BROWN SUGAR GLAZED CARROTS
HOW TO MAKE GLAZED CARROTS
You will need a small 2 lbs. bag of regular carrots. Try to chose a bag where the carrots are about the same thickness so they can cook evenly when you bake. If the carrots are thicker towards the end you can always cut it in half to reduce the thickness. Peel and rinse the carrots then cut into even or smaller pieces.
You can do coins as well and that takes a less time to cook. I like doing mine the size you see above
In a shallow bowl, place the carrots and pour over the melted butter and sugar. You can add a tiny pinch of cinnamon powder if you like but I just keep mine as simple as possible. Toss well together and transfer to a non-stick baking sheet pan or dish.
Bake in a pre-heated 400 degree oven for 20 minutes (or until tender), tossing the carrots around half way through.
Remove from the oven and transfer ton to a serving dish. Garnish with some freshly chopped parsley (optional).
OTHER WAYS TO MAKE GLAZED CARROTS RECIPE
If your oven is occupied at the time you want to prepare the glazed carrots, you can always cook them on your stove top. You will have to sauté the carrots with a little bit of oil on medium heat for about 7 minutes or until tender, then add in a couple tablespoons of butter and brown sugar. Stir well and cover to cook for a few more minutes until the carrots are caramelized.
You can also use honey or maple syrup instead of brown sugar to make your glazed carrots. If you are baking, you can add it before baking as I did for this recipe and if you are cooking on the stove, you will do add it later on towards the end with the butter after the carrots have sautéed and become tender just like cooking the brown sugar glazed carrots on the stove.
My kids love carrots so this is one of their favorite side dishes! Whether you make this recipe for the holiday or on one of your busy weeknight, I am sure your family will absolutely love it along side your poultry, meat or seafood dishes!
If you try this Brown Sugar Glazed Carrots and like it, please use my hashtag and share it with me on INSTAGRAM for a chance to be featured! Follow me at Cookin' With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
MORE SIDE DISH RECIPES
- Easy Mashed Sweet Potatoes
- Easy Roasted Garlic Mushrooms
- Easy Homemade Mashed Potatoes
- Oven Roasted Parmesan Herbed Potatoes
Brown Sugar Glazed Carrots
- 2 lbs. Carrots peeled and uniformly sliced
- 1/4 cup brown sugar
- 1/3 cup butter melted
- 1 tbsp. oil any kind
- Peel and slice the carrots into similar size
- Place in a shallow bowl and pour over the melted butter and brown sugar.
- Bake in a pre-heated 400 degree oven for 20 minutes, tossing the carrots halfway through.
- Remove and transfer onto a serving dish. You can garnish with fresh chopped parsley if you like.
- Use a preheated oven.
- Try to chose a bag where the carrots are about the same thickness so they can cook evenly when you bake.
- If the carrots are thicker towards the end you can always cut it in half to reduce the thickness.
- You can also slice the carrots into coins, they'll take less time to cook.
- You can add a tiny pinch of cinnamon powder if you like but I just keep mine as simple as possible!
- Toss the carrots halfway through cooking.
- You can substitute honey or maple syrup for the brown sugar.
- Sprinkle on some fresh parsley for a pop of freshness - plus it looks lovely!