The key to this glazed carrots recipe isn’t the brown sugar. Though a little sweetener is important for the rich flavor of the saucy glaze, you could easily swap in a brown sugar substitute to make maple-syrup- or honey-glazed carrots instead. What matters even more is this: how you cut the vegetables. Trimming whole carrots into evenly sized pieces ensures each angular bite softens at the same rate, while the sharp diagonal cut creates more surface area, allowing the savory-sweet mixture of melted butter and sugar thorough coverage. The result is beautifully caramelized, perfectly candied carrots with tender, buttery interiors.
Prep time for these brown-sugar-glazed carrots is minimal and the entire dish is prepared on the stovetop, making it an easy recipe for everything from weeknight dinners to that Easter brunch you accidentally agreed to host back in January. Serve alongside roast chicken and mashed potatoes for a hearty supper, or spoon them astride Greek yogurt and garnish with salty crushed roasted pecans for a light lunch.
In the unlikely event that you have leftovers, glazed carrots will keep in an airtight container in the fridge for a day or two. Warm over low heat, adding a splash of water or broth if needed.
Recipe information
Total Time
30 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Combine 4½ tsp. (packed) brown sugar, 1 Tbsp. unsalted butter, ½ cup low-sodium chicken broth, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in a 10" heavy skillet with a lid. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Add 1¼ lb. whole carrots, cut into 2" lengths on a sharp diagonal. Reduce heat and simmer, covered, until just tender, 4–5 minutes.
Step 2
Using a slotted spoon, transfer carrots to a bowl. Increase temperature to high heat and boil until liquid is reduced to 1½ Tbsp. Reduce heat to low and return carrots to skillet. Cook, stirring, until heated through and carrots are coated with glaze. Stir in 1 tsp. fresh lemon juice and 2 tsp. finely chopped fresh parsley. Season with kosher salt and freshly ground black pepper.
Editor's note: This recipe for glazed carrots was first printed in the December 2001 issue of ‘Gourmet.’ Head this way for more of our favorite carrot recipes →
Leave a Review
Reviews (30)
Back to TopTry adding a little pinch of powdered/ground ginger. Adds a nice fresh zing.
poppyseed3
Philadelphia
3/31/2013
While it was tasty, it would have been even better if I hadn't over-reduced the glaze. (My fault, not the recipe's.) Still, I will certainly make it again, and fix my own mistake.
GothicSoprano
2/5/2012
I made these carrots when my nieces and nephews (all young children) came to visit. They LOVED them. It's a very good recipe and quite easy to make.
lizcsw
Belmont, NC
7/2/2011
They turned out great! I personally chose to use pre-cut carrot "chips", which worked great. On a negative point, I don't think I cooked the glaze long enough at the end because it never thickened that well (but that's an error on my part, not the recipe).
shannon2521
3/29/2009
I followed the directions exactly and really enjoyed these carrots. Only thing I didn't have in the house was parsley so I did without and they still were excellent. Not too sweet which was what I was looking for.
lilapeels
MD
2/1/2009
This was an easy and delicious recipe that my boyfriend and I enjoyed making together. We used baby carrots and steamed them for a few minutes before adding them to the glaze. I will definitely be making these again!
myowndojo
Santa Cruz, CA
12/10/2008
This is an awesome recipe. I use it every traditional dinner that I have the chance. You need to follow the directions almost exactly to get the desired product. I agree that leaving the heat at the end is better, unless you have some time to kill. I like raw sugar instead of brown. Even sized pieces work best.
kdonk
Grand Rapids, MI
11/27/2008
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