Easy Brown Sugar Glazed Carrots (Print Version)
Tender carrots in buttery brown sugar glaze. A simple sweet and savory side ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 1/4-inch slices or baby carrots
→ Glaze
02 - 3 tbsp unsalted butter
03 - 3 tbsp brown sugar, packed
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp ground cinnamon
07 - 2 tbsp water
→ Garnish
08 - 1 tbsp chopped fresh parsley
# How-To Steps:
01 - Place the sliced carrots in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer for 5–7 minutes, until carrots are just tender. Drain well.
02 - In the same pan, melt the butter over medium heat. Add brown sugar, salt, pepper, cinnamon, and 2 tablespoons water. Stir until the sugar dissolves and the mixture is bubbling.
03 - Add the drained carrots back to the pan. Toss to coat evenly in the glaze. Cook for 3–5 minutes, stirring frequently, until carrots are glossy and heated through.
04 - Transfer to a serving dish and garnish with parsley, if desired. Serve warm.
# Expert Tips:
01 -
- The glaze transforms ordinary carrots into something that feels like a special occasion
- Takes less than 30 minutes from start to finish
- Even vegetable skeptics clean their plates
02 -
- Overcooking during the parboil step makes mushy carrots that fall apart in the glaze
- The glaze thickens quickly once added so keep the carrots moving
- Room temperature butter melts more evenly creating a smoother sauce
03 -
- Use a pan with high sides so the glaze does not reduce too quickly
- Taste a carrot before serving to adjust seasoning