Brown Sugar Glazed Carrots

Made with only four ingredients these Brown Sugar Glazed Carrots are a family favorite. These delicious carrots are slightly sweet and perfect for serving with any weeknight meal!

Originally Published: October 11, 2015 Updated: March 17, 2021

What do you want for dinner? Ever notice how no one knows what the answer? Half the challenge it picking a main dish but once you’ve decided on that you need some make something to go with it. Over the years I’ve learned to make a lot of side dishes and this one for Brown Sugar Glazed Carrots has been a long time favorite. A couple of our other favorites are Easy Skillet Green Beans  and  Southern Style Skillet Corn. 

How to make Brown Sugar Glazed Carrots:

Ingredients:

• carrots 
• brown sugar
• butter 
• salt 

Equipment: 

• vegetable peeler 
• sharp knife
• medium size pot 
• spoon 

Instructions: 

1. Wash and peel carrots, then chop them into 1/2 inch pieces.  
2. Transfer the carrots into a medium size pot season with salt. Cover the carrots with water with about one inch of water over the top. Then give the carrots a stir. 
3. Over medium high heat bring the water to a boil, then turn down the heat to low. Simmer for 10-15 minutes or until easily pierced with a fork. 
4. Drain water from pot and return it to the stove.
5. Add butter to carrots and melt. Add brown sugar and continue to cook over medium heat; stirring occasionally until it melts and begins to thicken. This should take about five minutes. 
6. Remove carrots from the stove and garnish with parsley. 

Variations and Substitutions:

• Save time prepping the carrots by exchanging for ready to eat baby carrots. 
• Add a 1/2 teaspoon cinnamon for an additional layer of flavor.
• Dark brown sugar can be used instead of light brown sugar.
• Substitute brown sugar with an equal amount (or less) of honey or real maple syrup.

Storage: 

Refrigerator: These carrots will keep well in the fridge for three to five days. I recommend storing them in an air tight container with the liquid from the pan. 

Reheat in the microwave in 45 second increments stirring between each. To reheat on the stovetop place carrots and liquid into a pot, and warm over medium heat stirring occasionally until heated through. 

Freezer: I do not recommend freezing this recipe. The freezing and thawing process breaks down the carrots and leaves them with a mushy texture. 

My tips for this recipe: 

• The brown sugar glaze may still be a little bit liquidy after cooking, this is normal. It only needs to be thick enough to completely coat the carrots and does not need to be a “thick” glaze. 
• Any extra glaze left in the pot can be used to pour on top of the carrots before serving. 
• If you like your carrots more sweet and not salty, omit the remaining teaspoon of salt added at the end. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

Looking for more easy side dishes? You’ll love these: 

Honey Maple Glazed Carrots

Confetti Corn

Cinnamon and Brown Sugar Sweet Potatoes 

Still hungry? Follow New South Charm on Pinterest for more recipe ideas

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Brown Sugar Glazed Carrots

Made with only four ingredients these Brown Sugar Glazed Carrots are a family favorite. These delicious carrots are slightly sweet and perfect for serving for any with any weeknight meal!

Course Side Dish

Cuisine American

Keyword Brown Sugar Glazed Carrots, Carrots Side Dish, Glazed Carrots

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 servings

Calories 141 kcal

Susanne Susanne

Ingredients

• 1 ½ pounds carrots peeled and sliced on the bias into ½ inch pieces*¹
• 2 teaspoons salt divided
• 1 ½ tablespoons salted butter
• ½ cup light brown sugar packed*²
• Freshly chopped parsley for garnish

Instructions

1. Wash and peel carrots then pat dry with a paper towel.

2. Place carrots in a medium-size pot. Add 1 ½  teaspoons of salt and cover completely with cold water at least 1 inch above the carrots. Give the carrots a stir.

3. Bring to a boil and then lower the temperature to low. Simmer for about 10-20 minutes or until carrots are easily priced with a fork. (The cooking time really depends on the size of the carrots and how soft or firm you like them).

4. Drain water water from pot and return it to the store .

5. Add butter to carrots stir until butter I melted.

6. Add brown sugar and continue to cook over medium heat; stirring occasionally until it melts and begins to thicken. This should take about five minutes. 

7. Serve garnished with parsley, if desired.

Recipe Notes

1. or swap for and equal amount of ready to eat Baby Carrots
2. Can use dark brown sugar if you prefer 

Tips: 

• The brown sugar glaze may still be a little bit liquidy after cooking, this is normal. It only needs to be thick enough to completely coat the carrots and does not need to be a “thick” glaze. 
• Any extra glaze left in the pot can be used to pour on top of the carrots before serving. 
• If you like your carrots more sweet and not salty, omit the remaining teaspoon of salt added at the end. 

Nutrition Facts

Brown Sugar Glazed Carrots

Amount Per Serving (1 serving)

Calories 141 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 881mg38%

Potassium 388mg11%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 23g26%

Protein 1g2%

Vitamin A 19032IU381%

Vitamin C 7mg8%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.