Brown Sugar Glazed Carrots
These Brown Sugar Glazed Carrots are an easy and delicious side dish for any meal. Glazed with butter and brown sugar, they also are known as burnished carrots or roasted carrots. With just three ingredients, cooking them on the stovetop makes them fast and easy. Elegant enough for company, easy enough for a work night!
To be perfectly honest, our favorite way to eat carrots is raw. BUT… there are instances when cooking is obligatory. If they are cooked, this is our favorite way to eat them. As a bonus, they are magnificently easy.
These glazed carrots have nice, crispy caramelized edges which makes them all the more flavorful. You can accomplish this on the stovetop, which is faster, or in the oven.
What you Need
- Carrots: We recommend large carrots over baby carrots, the edges of the cut carrots get more caramelized and therefore have more flavor.
- Brown sugar: We like brown sugar, but you can certainly substitute honey or maple syrup for more natural sugars.
- Butter: Use unsalted butter for the best flavor.
- Salt: Add just a pinch of salt to the pan with the water.
How to Make Them on the Stovetop
Step One:
Wash and peel the carrots. Cut them in half, crosswise. Then, quarter them lengthwise. If they are very fat, they should be cut in eights lengthwise.
Step Two:
Add about one cup of water and a pinch of salt to the pan. Cover and bring to a boil. Boil about 1 minute. Drain the water immediately.
Step Three:
Place about one tablespoon of butter in the pan.
Step Four:
Add the brown sugar and increase the heat to high.
Step Five:
Turn occasionally with a spatula when browned. Optional: finish with a splash of balsamic vinegar.
What to do With Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. They are great added to a soup or stew at the last minute.
Freezing: Although they can technically be frozen, they will lose their texture, so we don’t suggest it.
This is such a fast, easy vegetable dish!
What to Serve Them With
- Chicken and Poultry, such as; Lemon Chicken and Roasted Game Hens
- Lamb, such as Lamb Loin Roast or Lamb Chops
- Pork, such as Pork Loin Roast or Pork Chops
- Venison, such as Venison Shanks or Venison Loin
- Beef, such as Chicken Fried Steak or Beef Filet
Other Delicious Vegetable Recipes
Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Helpful Tools
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Brown Sugar Glazed Carrots
Ingredients
- 1 lb Carrots
- 1 Tbsp Butter
- 1/2 c brown sugar
- 1 Tbsp Balsamic Vinegar
Instructions
- Halve carrots crosswise. Quarter the small half lengthwise. If the larger half are really fat, cut into eights.
- Place about 1 cup of water in a medium frying pan that has a cover. Add carrots.
- Bring to a boil. Boil about 1 minute.
- Drain immediately. Return to high heat.
- Add butter, and brown sugar. Brown on one side, then flip with a spatula.
- Add balsamic vinegar to de-glaze the pan. Remove after balsamic has boiled away.
- Serve immediately.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally Published March 29, 2015. Updated May 18, 2024.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
My all time favorite way to cook carrots! Thanks, D!