Brown Sugar Glazed Carrots Recipe

There’s something undeniably satisfying about a simple side dish that not only tastes fantastic but also looks like you spent way more time on it than you actually did. These brown sugar glazed carrots are one of those dishes. The glossy, caramelized glaze, the tender bite of the carrots, and the touch of sweetness—it’s the perfect accompaniment to just about any meal, from a casual weeknight dinner to a special holiday spread. Plus, it’s so easy that you’ll wonder why you haven’t been making it all along. Ready to bring a little extra magic to your table?

I first made these brown sugar glazed carrots for a family gathering a few years ago. It was one of those meals where you want something that feels festive but doesn’t require an all-day commitment in the kitchen. The moment I pulled them out of the oven, glistening and slightly sticky from the brown sugar, I knew they’d be a hit. And they were. Even my picky eater cousin (who usually swerves away from anything vegetable-related) asked for seconds! That’s when I realized that this recipe is a keeper, and now it’s a staple side dish whenever I’m craving something comforting yet elegant.

Brown Sugar Glazed Carrots Recipe

🥕 Why these brown sugar glazed carrots are your new favorite side dish

Let’s be honest—carrots can often get sidelined in favor of flashier veggies like Brussels sprouts or green beans. But with a little love and a lot of brown sugar, they take on a whole new personality. What makes this recipe stand out is its perfect balance of sweet and savory. The butter and olive oil combination gives the carrots a rich, almost velvety texture, while the brown sugar caramelizes in the oven to create that irresistible glaze. You can even throw in a pinch of cinnamon for an extra layer of warmth (especially around the holidays). Plus, it’s a flexible recipe that you can adapt based on what you have on hand.

A quick trip down memory lane: my connection with glazed carrots

One of the things I love about this recipe is how it reminds me of Sunday dinners growing up. My mom always tried to sneak in vegetables, and carrots were one of the few veggies my siblings and I would happily eat—especially if there was some sweetness involved. She used to make a version of these carrots on the stovetop, using maple syrup instead of brown sugar. I can still remember the smell of butter melting and sugar bubbling, mingling with the earthy sweetness of the carrots as they simmered. We’d sit down at the table, and no one even thought about complaining that we were eating vegetables because they tasted like dessert.

Now, as an adult, I’ve tweaked her recipe a bit by baking the carrots instead of simmering them. The oven adds a little bit of texture with those golden edges, and you don’t have to stand over the stove watching them cook. It’s a win-win.

Let’s talk ingredients: the essentials and fun alternatives

Carrots: Of course, these are the star of the show. When picking carrots, try to find ones that are firm and brightly colored, as they’ll be the sweetest and most flavorful. You can use regular orange carrots, or for a fun twist, try rainbow carrots—those purple and yellow hues will make your dish pop even more on the plate. If you’re in a pinch, baby carrots can work too, but I find that slicing whole carrots gives you a better texture.

Brown Sugar: Both light and dark brown sugar work for this recipe. Dark brown sugar has a deeper molasses flavor, which I personally love, but if you only have light brown sugar on hand, no worries—it’ll still turn out delicious. If you’re out of brown sugar entirely, you can substitute with honey or maple syrup, but keep in mind that they’ll change the flavor slightly (though still tasty!).

Butter and Olive Oil: The combination of butter and light-tasting olive oil helps create that rich, silky glaze that coats the carrots. If you want to make this dish dairy-free, you could swap the butter for a vegan alternative like margarine or even coconut oil (just be aware that coconut oil might give a slightly different flavor).

Cinnamon (optional): I love adding a hint of cinnamon to these carrots, especially during the colder months. It adds a cozy warmth that pairs perfectly with the brown sugar. If cinnamon isn’t your thing, you can leave it out or try another spice like nutmeg or allspice for a different twist.

Salt: Don’t skip this! A little bit of salt balances the sweetness and brings out the natural flavors of the carrots.

Brown Sugar Glazed Carrots Recipe

Kitchen tools: keeping it simple

You won’t need anything fancy for this recipe, which is one of the reasons it’s so great. A sharp knife is important to get those uniform carrot slices (so they cook evenly). A cutting board, of course. I also use a baking dish or sheet pan for roasting the carrots. If you don’t have a baking dish, a sturdy, oven-safe skillet works just as well.

You’ll also need a medium-sized pot to par-boil the carrots. This step ensures that the carrots are tender all the way through after roasting, without overcooking in the oven. I’ve tried skipping the par-boiling in the past, but the carrots didn’t turn out as soft as I like, so I definitely recommend not skipping it!

Step-by-step: how to make these brown sugar glazed carrots

Let’s dive in! Picture us hanging out in your kitchen, chatting while we cook. Here’s how we make this magic happen:

  1. Preheat your oven to 400°F (200°C). You want it nice and hot so that the carrots roast and caramelize properly.
  2. Peel and slice your carrots into uniform pieces, about an inch long. This ensures they cook evenly. Trust me, you don’t want half of them mushy and the other half crunchy. Been there, done that.
  3. Par-boil the carrots in a pot of salted water for about 5 minutes. This gives them a head start and ensures they’ll be perfectly tender after roasting. Drain them and give them a quick rinse with cold water to stop the cooking process.
  4. Mix the glaze. In a shallow bowl, combine your melted butter, olive oil, brown sugar, and a pinch of salt (and cinnamon, if you’re using it). Stir everything together until it forms a glossy sauce.
  5. Coat the carrots. Toss the par-boiled carrots in the brown sugar mixture, making sure every piece is well-coated. You want that sugary goodness on every bite!
  6. Bake the carrots. Spread the coated carrots in a single layer in your baking dish. Roast for 10 minutes, then give them a toss to make sure they cook evenly. Pop them back in the oven for another 5-10 minutes, or until they’re tender and caramelized.
  7. Serve and enjoy! Let the carrots cool for a couple of minutes before transferring them to a serving dish. You can garnish with fresh parsley for a little pop of color if you like, but they’re gorgeous on their own too.
Brown Sugar Glazed Carrots Recipe

Variations to try

I love playing around with this recipe, depending on what I have in my pantry or what’s in season.

  • Maple Glazed Carrots: Swap the brown sugar for pure maple syrup for a more complex, slightly smokier sweetness.
  • Honey and Thyme Carrots: Replace brown sugar with honey and add a few sprigs of fresh thyme before roasting. The honey will caramelize beautifully, and the thyme gives it a fragrant, savory twist.
  • Spiced Glazed Carrots: For a more savory version, skip the cinnamon and add a sprinkle of cumin or smoked paprika for a hint of earthiness.
  • Vegan Version: Use a plant-based butter alternative and maple syrup or agave instead of brown sugar.

How to serve: make it shine on the plate

These carrots are a gorgeous side dish, perfect for any occasion. For a simple dinner, I’ll serve them alongside roast chicken or pork tenderloin. If I’m feeling fancy, I’ll garnish with a little chopped parsley and maybe some toasted pecans for extra crunch. They also pair beautifully with mashed potatoes or stuffing if you’re serving them at a holiday meal.

Drink pairings: let’s talk beverages

For wine lovers, these sweet and savory carrots pair wonderfully with a crisp white wine like a Sauvignon Blanc or Pinot Grigio. If you’re leaning more toward reds, try a light-bodied Pinot Noir, which won’t overpower the sweetness of the glaze. Non-alcoholic options? A sparkling apple cider or even a homemade iced tea with a squeeze of lemon would be refreshing alongside this dish.

Storing and reheating: saving those leftovers (if you have any)

If you happen to have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. To reheat, simply spread them out on a baking sheet and pop them in a 350°F oven for about 10 minutes, or until heated through. You can also microwave them, but the oven keeps them from getting too soft or mushy.

Scaling up or down: feeding a crowd or just two

This recipe scales beautifully. If you’re making it for a big crowd, just double or triple the ingredients and use a larger baking dish (or multiple dishes). If you’re cooking for two, halve the recipe—just be mindful to check the carrots earlier, as they may cook faster in smaller quantities.

Troubleshooting: a few tips to avoid mishaps

  • Too crunchy? Make sure you don’t skip the par-boiling step, as this helps the carrots soften before they hit the oven.
  • Too soft? If your carrots turn out mushy, try reducing the par-boiling time next time or roasting them for a shorter period.
  • Burnt edges? Every oven is a little different, so if your carrots are browning too quickly, cover them with foil halfway through the roasting time.

Time to get cooking!

I really hope you give these brown sugar glazed carrots a try. They’re a wonderful way to bring a little extra flavor to your table without too much effort. Plus, they’re endlessly customizable, so you can make them your own. Whether you’re serving them for a special holiday meal or just spicing up a regular weeknight dinner, these carrots are guaranteed to win over even the pickiest eaters.

Brown Sugar Glazed Carrots Recipe

FAQ

1. Can I make these carrots ahead of time?
Yes! You can par-boil the carrots and toss them in the glaze a few hours before serving. Then just pop them in the oven when you’re ready to roast.

2. Can I use baby carrots instead of sliced carrots?
Absolutely! Baby carrots are a convenient option, but they may need a bit more time in the oven since they’re thicker.

3. Do I need to peel the carrots?
I recommend peeling them for a smoother texture, but if you’re using fresh, tender carrots, you can leave the skin on for extra fiber and a more rustic look.

4. How do I prevent the carrots from getting too soft?
Keep an eye on them during the roasting process, and try not to overdo the par-boiling step. You want them tender, but not mushy.

5. Can I freeze the leftovers?
Unfortunately, carrots don’t freeze well after they’ve been glazed. They tend to get mushy when thawed, so it’s best to enjoy them fresh or reheated within a few days.

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Brown Sugar Glazed Carrots Recipe

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Tender, caramelized brown sugar glazed carrots with a touch of cinnamon. The perfect easy side dish for any meal!

  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 2 lbs. carrotspeeled and uniformly sliced
  • ¼ cup brown sugardark or light, packed
  • 3 tbsps. butterunsalted, melted
  • 1 tsp. olive oillight tasting
  • ¼ tsp. salt
  • ¼ tsp. cinnamonoptional

Instructions

Preheat your oven to 400°F (200°C). You want it nice and hot so that the carrots roast and caramelize properly.

 

Peel and slice your carrots into uniform pieces, about an inch long. This ensures they cook evenly. Trust me, you don’t want half of them mushy and the other half crunchy. Been there, done that.

 

Par-boil the carrots in a pot of salted water for about 5 minutes. This gives them a head start and ensures they’ll be perfectly tender after roasting. Drain them and give them a quick rinse with cold water to stop the cooking process.

 

Mix the glaze. In a shallow bowl, combine your melted butter, olive oil, brown sugar, and a pinch of salt (and cinnamon, if you’re using it). Stir everything together until it forms a glossy sauce.

 

Coat the carrots. Toss the par-boiled carrots in the brown sugar mixture, making sure every piece is well-coated. You want that sugary goodness on every bite!

 

Bake the carrots. Spread the coated carrots in a single layer in your baking dish. Roast for 10 minutes, then give them a toss to make sure they cook evenly. Pop them back in the oven for another 5-10 minutes, or until they’re tender and caramelized.

 

Serve and enjoy! Let the carrots cool for a couple of minutes before transferring them to a serving dish. You can garnish with fresh parsley for a little pop of color if you like, but they’re gorgeous on their own too.

Notes

How to serve: make it shine on the plate

These carrots are a gorgeous side dish, perfect for any occasion. For a simple dinner, I’ll serve them alongside roast chicken or pork tenderloin. If I’m feeling fancy, I’ll garnish with a little chopped parsley and maybe some toasted pecans for extra crunch. They also pair beautifully with mashed potatoes or stuffing if you’re serving them at a holiday meal.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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