Brown Sugar Glazed Carrots
35 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
These brown sugar glazed carrots are tender, buttery, and coated in a glossy, sweet-savory sauce you will want to sip.
They make the easiest holiday or weeknight side dish, and they pair beautifully with roasted chicken, ham, or turkey.
Warm cinnamon and nutmeg give the carrots a cozy, almost dessert-like flavor, while vegetable broth keeps the glaze silky and light.
Ingredients (6 servings)
Ingredients
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How to Make Brown Sugar Glazed Carrots
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Prep the carrots
Peel the carrots if needed, then slice them into even 1/4-inch rounds so they cook at the same rate.
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Melt the butter and start cooking
Melt the butter in a large, wide skillet over medium heat until it foams and smells lightly nutty.
Add the sliced carrots and stir to coat them well in the melted butter.
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Add brown sugar, spices, and broth
Sprinkle in the brown sugar, salt, black pepper, cinnamon, and nutmeg, breaking up any clumps of sugar.
Pour in the vegetable broth and stir until the sugar starts dissolving into the liquid.
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Simmer until the carrots are tender
Bring the mixture to a gentle simmer, then cover the skillet with a lid.
Cook for 10 to 12 minutes, stirring once or twice, until the carrots are just tender when pierced.
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Reduce the glaze and finish the dish
Remove the lid and increase the heat slightly so the liquid simmers more briskly.
Cook uncovered for 5 to 7 minutes, stirring often, until the liquid thickens into a shiny glaze.
Taste and adjust with a pinch more salt or pepper if needed, then serve the carrots warm with extra glaze.
Substitutions
- Butter -> olive oil (for dairy-free)
- Use the same amount of olive oil instead of butter for a dairy-free version with a slightly lighter, fruitier flavor.
- Light brown sugar -> maple syrup
- Swap the brown sugar for an equal amount of maple syrup for a deeper, more complex caramel flavor and glossy glaze.
- Vegetable broth -> orange juice
- Use orange juice instead of broth for a bright, citrusy glaze that pairs especially well with poultry and holiday meals.
Tips
- Cut the carrots evenly
- Try to keep all carrot slices about 1/4 inch thick so they cook through together without some turning mushy.
- Use a wide skillet
- A wide skillet gives the carrots room to spread out, which helps the glaze reduce faster and coat evenly.
- Adjust sweetness at the end
- If the carrots taste too sweet, add a squeeze of lemon juice or extra pinch of salt to balance.
- Make them ahead safely
- Cook the carrots until just tender, cool them quickly, then rewarm gently with a splash of water or broth.
- Finish with texture and color
- Right before serving, add chopped fresh parsley or toasted nuts for a pretty look and satisfying crunch.
Nutrition Facts *
| Energy | 179 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 6 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my glaze is too thin and runny?
- Leave the skillet uncovered and keep cooking over medium heat so more liquid can evaporate. Stir often to prevent sticking while the glaze thickens and turns glossy. If it still seems thin, add a teaspoon more brown sugar and cook another minute.
- My carrots are soft outside but hard in the center; what went wrong?
- The slices were likely cut too thick or cooked at too high a heat at the start. Next time, keep the pieces closer to 1/4 inch and let them simmer gently while covered. You can rescue this batch by adding a splash of broth and cooking a few more minutes covered.
- Can I use baby carrots instead of whole carrots?
- Yes, baby carrots work well, but they are often thicker and may need a little more cooking time. Try cutting very large baby carrots in half lengthwise for more even cooking. Watch the pan and add a tablespoon more broth if the liquid reduces before they are tender.
- Can I make these brown sugar glazed carrots ahead of time?
- You can cook the carrots until just tender, then cool and refrigerate them for up to two days. Reheat gently in a skillet over low heat with a splash of water, stirring until the glaze loosens again. Wait to add any fresh herbs or crunchy toppings until right before serving.
Serving Suggestions
These brown sugar glazed carrots bring cozy color and gentle sweetness to everything from roast chicken to simple weeknight salmon.
For a special touch, shower them with chopped toasted pecans, flaky salt, or fresh herbs right before serving.
A little orange zest or squeeze of lemon brightens the dish and keeps the sweetness from feeling heavy.
Reviews
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bnvi51, Chicago, IL: These came out perfectly tender with that shiny, caramel-y glaze 🤎 The cinnamon and nutmeg add such a cozy flavor, and the broth keeps it from being overly sweet. Definitely going into my regular side dish rotation!
: Love hearing that the carrots turned out perfectly tender with that glossy glaze! The broth really does keep the brown sugar nicely balanced, so I’m glad it’s earned a spot in your regular rotation. 😊
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