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Glazed Carrots Recipe – Love and Lemons
This glazed carrots recipe is an easy side dish for holidays and weeknights! The tender carrots are coated in a flavorful brown sugar or honey glaze.
This glazed carrots recipe is a delicious, easy vegetable side dish. Cooked with brown sugar or honey to bring out their natural sweetness, the carrots are tender, flavorful, and vibrant. They’re a perfect side dish for holidays like Easter and Thanksgiving (especially because they come together on the stovetop, saving you valuable oven space). But they’re so simple that you could make them on busy weeknights too!
When I was growing up, brown sugar glazed carrots were always part of my family’s Easter menu. But they were never my favorite. I always found them too soft and too sweet.
This glazed carrots recipe changes that. I cook the carrots until they’re just tender (not mushy), with a nice al dente bite. I also add savory notes to the sauce with garlic, lemon, and plenty of salt and pepper. These are glazed carrots I can get behind. I think you’ll love them too!
Glazed Carrots Ingredients
Here’s what you’ll need to make this glazed carrots recipe:
- Carrots, of course! For the best flavor, I recommend using fresh, whole carrots for this recipe. In a pinch, you can substitute baby carrots.
- Unsalted butter or extra-virgin olive oil – For richness. Either works well. Use olive oil and brown sugar to make this recipe vegan.
- Water – It helps the fat and sweetener come together into a glaze. It also creates steam in the pan, helping the carrots soften.
- Brown sugar or honey – To create the sweet, syrupy glaze. I first developed this recipe with brown sugar because that’s what my family always used. But I’ve also tested it with honey, and I love it that way too. I think maple syrup would also work great.
- Garlic – For savory depth of flavor.
- Fresh lemon juice – It adds delicious brightness to the glaze, balancing the sweetness of the brown sugar, honey, or maple syrup.
- Fresh parsley – For garnish! Other fresh herbs, like dill or thyme, would be lovely too.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Glazed Carrots
This glazed carrots recipe is super simple! Here’s how it goes:
- First, prep the carrots. I generally don’t peel them, but you can if you want to. Then, cut them into 2-inch chunks (I like to slice them on the bias for an elevated look). If any pieces are very thick, cut them in half lengthwise. The goal is for all the pieces to be about the same size so that they cook evenly.
- Next, sauté the carrots until they start to soften, 5 to 10 minutes. Add the water and cook for another 2 minutes.
- Add the brown sugar or honey and continue to cook for another 5 to 10 minutes, or until the carrots are coated in a syrupy glaze and have softened to your liking. I cook them until they’re mostly tender but have the slightest al dente bite. If you want them to be softer, cook a few minutes longer.
- Add the garlic, then the lemon juice and toss to incorporate. Season to taste and serve!
Tip: Prefer roasting carrots in the oven? Check out my roasted carrots recipe!
Make-Ahead and Storage Tips
To make ahead: Prepare the glazed carrots up to a day in advance. Allow to cool to room temperature, then store in an airtight container in the refrigerator.
To reheat: Reheat over low heat on the stove or in the microwave.
To store: Store leftover carrots in an airtight container in the fridge for up to 3 days.
More Stovetop Side Dishes
If you love this easy glazed carrot recipe, try one of these stovetop side dishes next:
Glazed Carrots
Serves 6
These brown sugar or honey glazed carrots are a delicious side dish! Easy to make on the stovetop, they're perfect for holidays and weeknights alike.
Prevent your screen from going dark
Use a sharp knife to diagonally cut the carrots crosswise into 2-inch chunks. If any of the pieces are very thick, cut them in half lengthwise so that all the pieces are a similar thickness.
Melt the butter or heat the olive oil in a large skillet over medium heat. Add the carrots, ½ teaspoon of the salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 10 minutes, or until the carrots soften slightly.
Add the water to the pan and cook for another 2 minutes, or until the water reduces slightly. Add the brown sugar and continue to cook for 5 to 10 minutes, or until the carrots have softened to your liking and the sugar creates a syrupy glaze.
Remove from the heat, add the garlic and the remaining ¼ teaspoon salt, and toss to incorporate. Add the lemon juice, toss again, and season to taste with more lemon, salt, and pepper as desired.
Garnish with parsley and serve.