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Brown Sugar Glazed Carrots Recipe

Brown Sugar Glazed Carrots

iamwinfred
These Brown Sugar Glazed Carrots are a simple, stunning side dish that transforms humble carrots into something truly special. Tender carrot coins are cooked in a rich, buttery brown sugar glaze with warm cinnamon, resulting in caramelized edges and a glossy, sweet coating that clings to every bite. Ready in just 30 minutes with one pan and a handful of pantry staples, this recipe is perfect for busy weeknights and impressive enough for holiday dinner tables alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 175 kcal

Equipment

  • Large skillet or sauté pan 12-inch recommended
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Kitchen tongs optional, helpful for tossing

Ingredients
  

  • 2 lbs fresh carrots about 900g; peeled and sliced into ¼-inch coins, or baby carrots halved lengthwise
  • 3 tbsp unsalted butter 42g
  • 3 tbsp packed brown sugar light or dark; about 40g
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup water 120ml

For Garnish (Optional)

  • 1 tbsp fresh parsley finely chopped

Instructions
 

  • Wash, peel, and trim the carrots, then slice them into ¼-inch coins. Keep slices as uniform as possible for even cooking.
  • Place a large skillet over medium heat. Add the butter and let it melt completely, swirling to coat the bottom of the pan.
  • Add the sliced carrots to the skillet in as close to a single layer as possible, then pour in the water and stir to coat.
  • Sprinkle the brown sugar, cinnamon, salt, and black pepper over the carrots and stir well to combine. The mixture will look watery — this is normal.
  • Cover the skillet with a lid and cook over medium heat for 10 minutes until the carrots are just tender and most of the water has reduced.
  • Remove the lid, increase heat to medium-high, and cook for 6–8 minutes, stirring frequently, until the glaze is thick, glossy, and clings to the carrots.
  • Remove from heat, transfer to a serving dish, and sprinkle with freshly chopped parsley if desired. Serve immediately.

Notes

  • Cut uniformly: Slice carrots to the same thickness so they cook evenly and finish at the same time.
  • Use dark brown sugar for a richer, deeper glaze with more molasses flavor. Light brown sugar works well for a milder sweetness.
  • Don't walk away once the lid comes off and heat increases — sugar can go from perfectly caramelized to burnt very quickly. Stir frequently.
  • Vanilla upgrade: Stir in 1 teaspoon of pure vanilla extract just before serving for a warm, complex depth of flavor.
  • Brighten with citrus: A small squeeze of fresh orange juice at the end cuts through the sweetness and adds a lovely brightness.
  • Make it vegan: Substitute the butter with vegan butter or coconut oil for an equally delicious dairy-free version.
  • Baby carrot shortcut: Use baby carrots halved lengthwise to skip the peeling and slicing steps entirely.
  • Make-ahead tip: Cook the carrots until just tender, refrigerate, then finish the glazing step right before serving for the freshest result.
  • Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
  • Reheating: Reheat in a skillet over medium-low heat with a splash of water or butter, or microwave in 30-second intervals until warmed through.

Nutrition

Serving: 1ServingCalories: 175kcalCarbohydrates: 24gProtein: 1.5gFat: 9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gCholesterol: 23mgSodium: 220mgPotassium: 490mgFiber: 4gSugar: 17gVitamin A: 370IUVitamin C: 12mgCalcium: 5mgIron: 4mg
Keyword brown sugar glazed carrots, easy carrot side dish, glazed carrots recipe, holiday side dish, stovetop carrots
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