Glazed Carrots Recipe

By Amy Mastrangelo

3.9

(24)

Active Time

15 minutes

Total Time

30 minutes

The key to this glazed carrots recipe isn’t the brown sugar. Though a little sweetener is important for the rich flavor of the saucy glaze, you could easily swap in a brown sugar substitute to make maple-syrup- or honey-glazed carrots instead. What matters even more is this: how you cut the vegetables. Trimming whole carrots into evenly sized pieces ensures each angular bite softens at the same rate, while the sharp diagonal cut creates more surface area, allowing the savory-sweet mixture of melted butter and sugar thorough coverage. The result is beautifully caramelized, perfectly candied carrots with tender, buttery interiors.

Prep time for these brown-sugar-glazed carrots is minimal and the entire dish is prepared on the stovetop, making it an easy recipe for everything from weeknight dinners to that Easter brunch you accidentally agreed to host back in January. Serve alongside roast chicken and mashed potatoes for a hearty supper, or spoon them astride Greek yogurt and garnish with salty crushed roasted pecans for a light lunch.

In the unlikely event that you have leftovers, glazed carrots will keep in an airtight container in the fridge for a day or two. Warm over low heat, adding a splash of water or broth if needed.

6 servings

Combine 4½ tsp. (packed) brown sugar, 1 Tbsp. unsalted butter, ½ cup low-sodium chicken broth, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in a 10" heavy skillet with a lid. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Add 1¼ lb. whole carrots, cut into 2" lengths on a sharp diagonal. Reduce heat and simmer, covered, until just tender, 4–5 minutes.

Using a slotted spoon, transfer carrots to a bowl. Increase temperature to high heat and boil until liquid is reduced to 1½ Tbsp. Reduce heat to low and return carrots to skillet. Cook, stirring, until heated through and carrots are coated with glaze. Stir in 1 tsp. fresh lemon juice and 2 tsp. finely chopped fresh parsley. Season with kosher salt and freshly ground black pepper.Editor's note: This recipe for glazed carrots was first printed in the December 2001 issue of ‘Gourmet.’ Head this way for more of our favorite carrot recipes →

How would you rate Glazed Carrots?

Leave a Review

Try adding a little pinch of powdered/ground ginger. Adds a nice fresh zing.

poppyseed3

Philadelphia

3/31/2013

While it was tasty, it would have been even better if I hadn't over-reduced the glaze. (My fault, not the recipe's.) Still, I will certainly make it again, and fix my own mistake.

GothicSoprano

2/5/2012

I made these carrots when my nieces and nephews (all young children) came to visit. They LOVED them. It's a very good recipe and quite easy to make.

lizcsw

Belmont, NC

7/2/2011

They turned outgreat! I personallychose to use pre-cutcarrot "chips",which worked great.On a negative point,I don't think Icooked the glazelong enough at theend because it neverthickened that well(but that's an erroron my part, not therecipe).

shannon2521

3/29/2009

I followed the directions exactly and really enjoyed these carrots. Only thing I didn't have in the house was parsley so I did without and they still were excellent. Not too sweet which was what I was looking for.

lilapeels

MD

2/1/2009

This was an easy and delicious recipe that my boyfriend and I enjoyed making together. We used baby carrots and steamed them for a few minutes before adding them to the glaze. I will definitely be making these again!

myowndojo

Santa Cruz, CA

12/10/2008

This is an awesome recipe. I use it every traditional dinner that I have the chance. You need to follow the directions almost exactly to get the desired product. I agree that leaving the heat at the end is better, unless you have some time to kill. I like raw sugar instead of brown. Even sized pieces work best.

kdonk

Grand Rapids, MI

11/27/2008

Yum!

Anonymous

New York, NY

11/12/2007

Glazed baby carrotsare one of myfavorite "restaurant"vegetables and thisrecipe captured what Ilonged for at home.Use baby carrots orsmaller organiccarrots. Substitutemaple sugar (or realmaple syrup) for brownsugar, use all chickenbroth and no water,and omit the lemonjuice (keep it sweetand let the parsleybalance the flavor).This is now one of myall time favoritevegetable recipes.

geopoet

MA

10/31/2007

This recipe is both easy and delicious. I took the advice of other reviewers and blanched the carrots before cooking, which turned out to be a good idea. The carrots were still perfectly firm when I served them.

Anonymous

New York City, New York

12/17/2006

I also steamed the carrots instead of cooking them in the sauce. This recipe was okay - a little on the sweet side for me, but my husband thought it was good.

stefk23

10/14/2006

I pre-steamed the carrots (I also used baby carrots for ease and convenience) while I boiled the sugar mixture. This made them al dente but just right in my book. I also left the burner on high and stayed with the glaze. They were awesome - just what I was looking for!

pandorasbox77

Bellmore, LI

1/10/2006

Many of the previous cooks who made this recipe said that the glaze was thin........I found it perfect and watched closely as it reduces to form a syrup and then mixed it with my carrots.Oh! Much better to pre-cook carrots or steam them al dente and drain them. Then, the carrots do get cooked. I would make this again and am very happy with the easy recipe!

Barbara.....Cook in Boca Raton Fl

Cook in Boca Raton Fl

4/18/2004

The carrots had an odd flavor. I won't be making them again.

Anonymous

Gold Canyon, AZ. usa

4/11/2004

Quick and easy with a good result. For the time and effort.....it was worth it.

Anonymous

Toronto, Ontario

10/14/2002