Brown Sugar Glazed Carrots

What I love about these glazed carrots is that they’re so simple and fast to make. Just six ingredients (that you probably already have), one skillet, and about 20 minutes start to finish! The carrots get nice and tender with sticky, caramelized edges and they’re so delicious. Brown sugar glazed carrots would be a great addition to any holiday spread (looking at you, Thanksgiving turkey!) or would be just as at home with pork chops on a random Tuesday night. Whenever I’m looking for a side dish to accompany dinner that isn’t potatoes, these are usually what I make!

I used whole carrots (not the big and thick kind, and not baby carrots from a bag) because they cook more evenly, present better on a platter, and I liked that I could leave a bit of the stems on to make it look like I put more work in than I actually did.

What You Need

The list is short. You need about 1 1/2 pounds of slender carrots, 1/2 cup of water, a little salt, 3 tablespoons of butter and 1/3 cup of brown sugar, plus black pepper, and parsley and flaky sea salt for garnish if you want them. I used light brown sugar, but dark brown sugar would work just as well and gives the glaze a slightly deeper, more molasses-y flavor.

Choose carrots of similar thickness, or halve the larger ones lengthwise so they all cook evenly. Nobody wants a crunchy carrot sitting next to a mushy one.

Prep the Carrots

Peel the carrots. Cut the tops down to about an inch and scrub the stem area, since that’s where all the dirt hides. No need to cut the carrots up into coins or matchsticks.

Simmer Them First

Add the carrots, salt and water to a large skillet. Cover and cook over medium heat until just tender, about 8 to 10 minutes (you want the carrots still to offer a bit of resistance when pierced with a knife).

Uncover and reduce the remaining liquid until evaporated (this step is important, because adding the butter and sugar to a pan that still has liquid in it will result in a sauce, not a glaze).

Glaze and Caramelize

Once the pan is dry, add the butter and brown sugar right in with the carrots. The butter melts, the sugar dissolves into it, and it all starts bubbling around the carrots. Keep turning them with tongs every minute or so for 5 to 7 minutes, until they’re glossy and coated.

From here it’s up to you how far you take them. I like to let mine cook until the sugar turns a darker shade around the edges (think the top of a crème brûlée), but if you like yours more on the buttery side (versus the caramel side), pull them out when they first start to get glossy. Just keep an eye on things towards the end, as brown sugar can quickly go from caramelized to burnt.

Spoon any glaze left in the pan over the carrots. Top with chopped parsley and a pinch of flaky salt, if you have them on hand. Finish with a little black pepper.

What to Serve Them With

Serve them next to the turkey or ham at the holidays, with meatloaf or pork chops during the week, or alongside steak, roast chicken, mashed potatoes or stuffing any time of year. Their sweetness pairs nicely with salty or savory foods.

Make Ahead and Leftovers

Planning ahead? If you’re making these for a holiday dinner and the stove is going to be commandeered, you can simmer the carrots ahead of time, drain them, and keep them refrigerated until you’re ready to glaze them in the skillet just before serving (it’s just a few minutes’ work!). Leftovers can be kept refrigerated in a covered container for up to 4 days. Reheat in a skillet over low heat with a little extra butter to help loosen the glaze.