The smell of butter hitting a hot pan brings me back to Sunday lunches at my grandma’s house. There was always something bubbling on the stove. These simple glazed carrots take me there instantly—sweet, buttery, and done in minutes. Perfect for when you need one more dish but not one more mess.
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Why You’ll Love This Recipe
These carrots check all the boxes. They’re:
- Quick, simple, and budget-friendly
- Balanced with sweet and savory notes
- Flexible enough for weeknights or holidays
- Loved by kids and adults alike
Plus, you don’t need anything fancy—just a skillet and a few pantry staples.
Ingredients You’ll Need
Here’s what you’ll need to make these easy glazed carrots:
- 1 pound carrots, peeled and cut into even sticks or rounds
- 3 tablespoons butter
- 1/4 cup brown sugar (or swap with honey or maple syrup)
- 1 teaspoon lemon juice
- A pinch of cinnamon
- Salt and pepper to taste
- Optional: fresh chopped parsley for garnish
This combo creates a warm, sweet glaze that clings to every bite.
How to Make Simple Glazed Carrots (Step-by-Step)
Step 1 – Prep the carrots
Peel your carrots and slice them into evenly sized rounds or sticks. I like them around 1/4 inch thick so they cook fast and stay tender-crisp.
Step 2 – Boil until tender-crisp
Place carrots in a deep skillet or saucepan. Cover with water. Bring to a boil over high heat and cook for about 5 minutes, until just fork-tender. You want a little bite left.
Drain the water completely and keep the carrots in the pan.
Step 3 – Make the glaze
Lower the heat to medium. Add butter, brown sugar, lemon juice, and a pinch of cinnamon directly to the carrots in the pan.
Stir until the butter melts and the sugar dissolves. It’ll begin to bubble and thicken into a glossy glaze.
Step 4 – Coat, season, and finish
Keep stirring for another 4–5 minutes until the sauce sticks to the carrots and they’re glazed to your liking.
Season with salt and pepper. Add chopped parsley if using. Serve hot and enjoy that sweet-savory magic.
Pro Tips for the Best Glazed Carrots
- Cut the carrots the same size to cook them evenly
- Want softer carrots? Boil a minute or two longer
- Keep the glaze on medium or medium-low to avoid burning the sugar
These are easy adjustments that make a big difference.
What to Serve with Glazed Carrots
These carrots go with just about anything. I often pair them with:
- Salisbury steak or meatloaf on cozy nights
- Salmon patties or roasted fish for a lighter plate
- Roast chicken or turkey during the holidays
They also work beautifully on holiday spreads—Thanksgiving, Christmas, Easter. Want more veggie side options? Try these Balsamic Grilled Vegetables as a colorful pairing or this Creamy Street Corn Pasta Salad for a vibrant veggie-packed side.
Storage and Leftovers
Store leftover glazed carrots in an airtight container in the fridge for up to 5 days.
Reheat gently on the stovetop over low heat, or enjoy cold in wraps or salads.
You can freeze them, but note that the texture softens a bit after thawing.
Fun Fact
Despite their name, baby-cut carrots aren’t baby vegetables. They’re just full-sized carrots shaved down into smaller shapes. No special seeds, just smart processing.
Easy Glazed Carrots Recipe Card
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Simple Glazed Carrots – Quick & Delicious Side
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Sweet, buttery, and quick — these simple glazed carrots make the perfect stovetop side for any lunch or holiday meal.
Ingredients
1 pound carrots, peeled and cut into sticks or rounds
3 tablespoons butter
1/4 cup brown sugar (or honey/maple syrup)
1 teaspoon lemon juice
1 pinch cinnamon
Salt & pepper to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Peel and cut carrots into even sticks or rounds.
2. Add carrots to a skillet or saucepan and cover with water.
3. Boil on high heat until tender-crisp (about 5 minutes).
4. Drain the water and return carrots to the pan.
5. Add butter, brown sugar, lemon juice, and cinnamon.
6. Cook over medium heat for about 5 minutes, stirring often.
7. Season with salt and pepper. Add parsley if using.
8. Serve warm.
Notes
Cut carrots evenly for best cooking results.
Adjust boiling time depending on how soft you like them.
Keep glaze over medium heat to avoid burning sugar.
Can be served warm or cold. Freezer-friendly, but texture may soften after thawing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 135
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20mg
More Such Recipes
Looking for more easy veggie sides?
- Grilled Sweet Potatoes with savory glaze
- Easy Skillet Chicken Thighs with Garlic Cream Sauce
- Creamy Street Corn Pasta Salad for a vibrant veggie-packed side
Frequently Asked Questions
What can you glaze carrots with?
Brown sugar and butter is the classic combo, but you can use honey or maple syrup too. Add a splash of lemon for brightness and spices like cinnamon or nutmeg for warmth.
How to get glaze to stick to carrots?
Let the glaze simmer until it thickens slightly. Stir often so the sugar coats the carrots evenly. Don’t overcrowd the pan.
How to do glazed carrots in the oven?
Toss sliced carrots with melted butter, brown sugar, and seasonings. Roast at 400°F for about 25 minutes, stirring once halfway through.
Do you have to boil carrots before roasting?
Not always, but parboiling helps if you want super soft, evenly cooked carrots faster. It’s great when you’re short on roasting time.
Final Thoughts
This simple glazed carrots recipe is one of those rare gems—fast, comforting, and genuinely useful. It brings color and flavor to any plate and works with just about any main dish.
Whether it’s a Tuesday dinner or a holiday table, this stovetop side is always a good idea.
Let me know if you try it out. I’d love to hear what you served it with! Leave a comment or tag me over on Pinterest or Facebook.