Brown Sugar Glazed Carrots Recipe

There’s something so comforting about a dish that balances sweet and savory flavors perfectly. These brown sugar glazed carrots are the kind of side dish that everyone scoops onto their plate with a little extra enthusiasm. The glaze is rich and buttery, with just the right touch of sweetness, making it a perfect accompaniment for nearly any main dish, from roasted chicken to a cozy vegetarian casserole. And let’s not forget the bonus: they’re ridiculously easy to prepare!

I first made these carrots for a family holiday dinner, and ever since, they’ve become a staple. I love that they can be prepped ahead and then popped into the oven while you focus on other things. Plus, the golden, caramelized glaze on the carrots always looks so beautiful on the table—trust me, this dish will turn even the pickiest eater into a carrot lover!

this RECIPE

How this dish became a family favorite

A few years back, I was hosting Thanksgiving dinner for the first time (talk about nerve-wracking!). I wanted to include something a little unexpected but still familiar, and these brown sugar glazed carrots fit the bill perfectly. I remember how the smell of the buttery brown sugar filled the kitchen as the carrots baked, making the whole house smell festive and warm. When I finally pulled them out of the oven, everyone was peeking over my shoulder, drawn by that sweet, delicious scent.

What really sold me on this recipe was how easy it was to pull together. While everyone was worrying about turkey, I had these carrots under control in no time—and they were one of the first dishes to disappear from the table! Now, they’re on repeat for every holiday meal, and I even whip them up as a simple weeknight side when I want something quick but special.

The humble carrot’s sweet history

Carrots might seem like an ordinary vegetable, but they’ve been cultivated for over a thousand years, and originally, they weren’t even orange! The first carrots were purple, red, or yellow, and it wasn’t until the 17th century that Dutch farmers selectively bred them into the familiar orange variety we know today. While we typically think of carrots as savory, they’ve been used in sweet dishes for centuries, especially in European cooking, where they often appeared in puddings and cakes.

These glazed carrots take that sweet heritage and give it a modern twist with brown sugar and butter. Over time, the recipe has evolved, and now it’s a go-to for holiday dinners and quick weeknight meals alike.

The key ingredients that make this dish shine

• Carrots: The star of the show! Carrots become tender and sweet as they roast, soaking up the buttery brown sugar glaze. Look for fresh, firm carrots with bright color. If you don’t have fresh carrots, baby carrots can work in a pinch, though the texture won’t be quite the same. Nutritionally, carrots are loaded with beta-carotene, which the body converts to vitamin A—a boost for your skin and eyes!
• Brown sugar: This adds a rich, molasses-like sweetness to the glaze. You can use either light or dark brown sugar, depending on your preference. If you’re out of brown sugar, honey or maple syrup can work as substitutes, but they’ll slightly change the flavor. Dark brown sugar will give a deeper, more caramel-like glaze.
• Butter: Unsalted butter is ideal because it gives you control over the salt level. Melted butter is the base for the glaze, creating that luscious, golden coating on the carrots. If you want a dairy-free version, coconut oil or a good vegan butter substitute works well too!
• Olive oil: Adding a little olive oil helps balance the butter and gives the carrots a smooth, silky finish. You’ll want a light-tasting olive oil so it doesn’t overpower the other flavors.
• Cinnamon (optional): For a little extra warmth and spice, I sometimes add a dash of cinnamon. It pairs beautifully with the sweetness of the carrots and brown sugar, especially if you’re making this dish for a holiday meal.

Kitchen tools you’ll need (and what you can skip)

You don’t need a ton of fancy tools to make this recipe, which is one of the reasons I love it. Here’s what you’ll want on hand:

• A large pot: For par-boiling the carrots. Par-boiling helps soften them slightly before roasting, so they get perfectly tender in the oven without drying out.
• A baking dish or sheet pan: You can use either, depending on what you have available. I’ve used everything from a glass Pyrex dish to a rimmed baking sheet—just make sure the carrots are spread out enough to roast evenly.
• A slotted spoon or tongs: For tossing the carrots halfway through cooking. You could just shake the pan, but I find that manually tossing them ensures they all get a nice, even coating of the glaze.
• Mixing bowls: One for tossing the carrots in the glaze before baking. A shallow bowl works best for easy stirring.

Step-by-step: how to make these brown sugar glazed carrots

1. Preheat and prep: Start by preheating your oven to 400°F (200°C). While it’s heating up, peel and slice your carrots into uniform pieces—about 1 inch long. This ensures they cook evenly.
2. Par-boil the carrots: Bring a large pot of water to a boil and toss the sliced carrots in for about 5 minutes. This softens them just a bit, so they’ll roast perfectly without drying out. Drain the water and give them a quick rinse under cold water to stop the cooking.
3. Mix the glaze: In a large bowl, combine the melted butter, olive oil, brown sugar, and salt. If you’re feeling adventurous, sprinkle in a little cinnamon for a warm, spiced kick. Give everything a good stir until the carrots are evenly coated in the sweet, buttery mixture.
4. Roast to perfection: Spread the carrots out in a single layer on your baking dish or sheet pan. Roast them in the preheated oven for 10 minutes, then give them a quick toss. Roast for another 5-7 minutes, until the carrots are tender and the glaze is bubbling and caramelized.
5. Finish and serve: Remove the carrots from the oven and let them sit for a couple of minutes before transferring to a serving dish. This little resting period helps the glaze set and cool slightly. Garnish with a sprinkle of fresh parsley if you’re feeling fancy!

Variations and twists to try

One of the best things about this recipe is how flexible it is. Over the years, I’ve experimented with a few different variations, and they all turned out delicious:

• Vegan-friendly version: Swap the butter for a plant-based alternative like Earth Balance or use coconut oil for a slightly different flavor. The coconut oil will add a subtle tropical note that’s really fun if you’re serving these alongside a Caribbean-inspired dish.
• Spice it up: If you want a little heat, add a pinch of cayenne pepper or some smoked paprika to the glaze. The contrast between the sweet and spicy will take these carrots to the next level!
• Maple syrup version: For a deeper, richer sweetness, you can replace the brown sugar with pure maple syrup. This is especially lovely in the fall, and the maple flavor pairs beautifully with cinnamon or nutmeg.
• Seasonal vegetables: This glaze works just as well on other root vegetables like parsnips, sweet potatoes, or even butternut squash. Just adjust the roasting time depending on the vegetable’s texture.

Serving suggestions: elevate your presentation

To serve, I love placing these golden-glazed carrots on a simple white platter so their vibrant color really pops. Garnish with fresh parsley for a little extra brightness, or even some toasted sesame seeds if you’re in the mood for a nutty crunch.

As for sides, these carrots pair beautifully with mashed potatoes, roasted chicken, or even a quinoa salad for a lighter option. The sweet glaze also makes them a nice complement to more savory dishes like roasted Brussels sprouts or a tangy cranberry sauce.

beverage pairings

Looking for the perfect drink to pair with these glazed carrots? Here are a few options that will complement the sweet, rich flavors:

• Sparkling water with citrus: A crisp, fizzy drink like sparkling water with a twist of lemon or orange will cut through the sweetness of the carrots and cleanse your palate.
• Iced herbal tea: Try a chilled hibiscus or mint tea. Both have light, refreshing flavors that balance well with the buttery richness of the carrots.
• Apple cider: A warm or cold glass of apple cider pairs beautifully with the cinnamon and brown sugar notes, especially during fall or winter months.

Storing and reheating tips

If you have leftovers (though that rarely happens with this dish!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F for about 10 minutes, or give them a quick zap in the microwave. Just note that microwaving may soften the carrots a bit more, so the texture won’t be as crisp.

You can also freeze the carrots if you’re making them ahead. Just place them in a freezer-safe bag, and when you’re ready to use, reheat them in the oven straight from frozen at 375°F until warmed through.

Scaling the recipe for a crowd

This recipe is easy to double or even triple if you’re feeding a large group. Just make sure to spread the carrots out in a single layer on the baking sheet so they roast evenly. If they’re too crowded, they’ll steam instead of caramelizing. You might also need to adjust the baking time slightly, adding a few more minutes if your pan is packed.

Common questions and answers

1. Can I use baby carrots instead of whole carrots?
Yes, baby carrots can work, though they won’t have quite the same texture as sliced whole carrots. They may also take a little longer to cook through.

2. What can I use instead of brown sugar?
Maple syrup, honey, or coconut sugar are great alternatives. Each will add a slightly different flavor, but they’ll all work in this recipe.

3. Can I make this dish ahead of time?
Absolutely! You can prepare the carrots and glaze ahead, then roast them right before serving. They reheat beautifully too.

4. Can I skip the par-boiling step?
I wouldn’t recommend it. Par-boiling helps the carrots cook evenly and stay tender. Skipping this step might result in unevenly cooked carrots.

5. How do I keep the glaze from burning?
If you find the glaze is starting to burn, lower the oven temperature slightly or cover the carrots with foil for the last few minutes of cooking.

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