Glazed carrots: a simple and delicious side dish to make in a pan!

Total time: 30 min
Difficulty: Low
Serves: 4-6
By Cookist

These glazed carrots are an excellent side dish to complement any meal. It’s easy to make and great for scaling up if you’re making a meal for a large crowd. The carrots are cooked until tender and then coated in a sweet and savory glaze. This glaze is made by combining brown sugar, butter, and a bit of vinegar. As the glaze cooks, it caramelizes and creates a mouthwatering flavor, while the vinegar perfectly balances the natural sweetness of the carrots. The result? Tender carrots with a sweet, caramel finish.  If you can find baby carrots, keep them whole, they will look beautiful on the dinner tables!

What Are The Best Carrots For Glazed Carrots?

Any carrots will work for this recipe. If using large carrots, slice them on the bias (see recipe below), as this will help even cooking. Just make sure to peel them first to prevent bitterness. If you can find young, tender carrots, keep them whole!

Glazed Carrot Variations

For flavor, substitute some of the sugar for honey or maple syrup.

Feel free to use other root vegetables (or a combination) in this recipe. Parsnips and yellow beets will work well.

For added crunch, add crushed walnuts just before serving.

You can add different flavorings too. Add ½ tsp of ground ginger or cinnamon whilst cooking.


Tips For Making Caramelized Carrots

Make this recipe vegan, substitute the butter with coconut oil.

Don’t use old carrots, they will be too woody and fibrous.

If you’re making these glazed carrots for a crowd, make them in a shallow enameled cast iron casserole. It’s pretty enough for presentation and you can take the carrots directly from the stovetop to the dinner table!

Use dark brown sugar if you prefer a stronger molasses flavor.

How To Store Glazed Carrots

Store the carrots in the fridge (in an airtight container) for up to 3 to 4 days.

Can I Make It Ahead of Time?

Yes, you can! Prepare the glazed carrots up to 2 days beforehand. Reheat them in a skillet before serving.

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30g (1/4 cup)
light brown sugar
15g (1 1/4 tbsp)
White vinegar
30ml (2 tbsp)


Peel the carrots and cut them on the bias.

Transfer the carrots to a pan over medium heat.

Add the butter, light brown sugar, salt, and pepper.

Cover with a lid and cook for 15 minutes.

Remove the lid, and continue to stir until a glaze starts to form.

Pour in the white vinegar. Let it deglaze for a couple of minutes while stirring occasionally. After the carrots are glazed well transfer them to the plate and serve.


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