These brown sugar-glazed carrots are an easy, quick, and family-approved vegetable side dish that's ready to serve in just 15 minutes. The carrots are caramelized in a brown sugar and butter glaze with the added hint of garlic from the whole cloves for a tasty, sweet, and savory flavor. They're perfect for holiday gatherings or any time you have carrots to use up in your refrigerator.
Serve them with my oven-roasted turkey, Parmesan roasted mashed potatoes, and butter herb Rhodes rolls.
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Whether these brown sugar-glazed carrots are part of a weeknight meal or a holiday dinner, they are always a hit, and there are never any leftovers. The brown sugar and butter glaze are just what carrots need to become extra delicious.
These carrots turn out melt-in-your-mouth tender, which is why they will instantly become a new family favorite. Plus, they're on the table in just 15 minutes.
🥘 Ingredients
With relatively few ingredients, the buttery brown sugar flavor really stands out on these carrots! All you have to do is pick up some fresh carrots and garlic to get started.
- Carrots - 2 pounds of carrots that are washed and cut into even-sized pieces.
- Olive Oil - 1 tablespoon of extra virgin olive oil
- Garlic - 4 cloves garlic, peeled and whole.
- Butter - 2 tablespoons of butter (salted).
- Brown Sugar - ¼ cup of brown sugar.
- Parsley (optional) - 1 tablespoon of fresh, chopped parsley as a garnish if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Brown Sugar Glazed Carrots
Of course, you can use any skillet you have on hand. However, I love the added flavor of the magical way that cast iron skillets brown the carrots. You will also need some measuring spoons, a cutting board, and a chef's knife to make these delicious carrots.
This recipe will make about 6 servings with two pounds of carrots. Feel free to scale up or down the ingredients as needed.
- Heat. Bring your cast iron skillet to medium-high heat with 1 tablespoon (15 milliliters) of olive oil. Add the 4 cloves of garlic.
- Add. Once the oil is heated, add the 2 pounds (907 grams) of cut carrots and turn to coat all sides.
- Cook. Cook for about 5-7 minutes without stirring, allowing the sides of the carrots to brown.
- Add ingredients. Add 2 tablespoons (30 grams) of butter and ¼ cup (55 grams) of brown sugar. Stir to combine the brown sugar with the melted butter.
- Cook. Continue cooking for about 4 minutes, stirring occasionally while your glaze sauce forms.
- Serve. Remove from heat, transfer to your serving dish, and sprinkle with 1 tablespoon (15 grams) of parsley (optional garnish).
💭 Angela's Tips & Recipe Notes
- If you choose to decrease or increase the serving size, the carrots should have approximately the same cooking time so long as they are not piled in many layers in your skillet.
- Feel free to use any type of carrot for this recipe, although I enjoy the taste of whole carrots. Baby carrots or multi-colored carrots would be delicious as well.
- If you'd prefer a sweet and spicy version, you can add a pinch of red pepper flakes.
- To prevent the glaze from becoming too thick or burning, make sure to keep the heat at a medium to medium-low level.
- Although it's completely optional, you can add chopped fresh herbs like parsley, thyme, or chives for a burst of color and freshness. You can also consider adding toasted nuts, like almonds or pecans, for extra crunch and flavor.
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🥡 Storing & Reheating
Allow any leftover carrots to completely cool, then place them into an airtight container. Store in your refrigerator for up to 3-5 days.
Reheating Brown Sugar Glazed Carrots
Reheat your leftovers by placing them in a skillet with some butter on the stovetop. Alternatively, you can reheat the carrots in the microwave at 30-second intervals until heated through to your liking.
❓ Recipe FAQs
No, there's no need to peel the carrots before you cook them for this recipe. The carrots will still be melt-in-your-mouth tender after the cooking process is complete. If you prefer to peel your carrots, that's totally fine too!
You can use any kind of carrots that you prefer, whether that's whole carrots (like this version), baby carrots, or multi-colored carrots! Just make a note that the cooking time might be less with baby carrots.
Absolutely! You can prepare brown sugar-glazed carrots ahead of time. Cook and glaze the carrots, then store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
🥦🥔🌽 More Tasty Vegetable Side Dishes
- Roasted Mini Peppers - These roasted mini peppers are the perfect addition to any of your favorite proteins.
- Grilled Bok Choy - This summer vegetable side dish is super easy to make and is complete with a tasty umami Asian dipping sauce.
- Baked Avocado Fries - These crispy and tasty avocado fries are a great snack or appetizer with your favorite dipping sauces!
- Cabbage and Noodles - An easy and comforting dish featuring tender, buttered noodles, onion, bacon, and sauteed cabbage.
- Steamed Corn On The Cob - Sweet and tender corn on the cob that's ready to serve in just 15 minutes.
- Air Fryer Zucchini Fries - These tasty zucchini fries are the perfect way to incorporate more veggies that even kids will enjoy.
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📖 Recipe Card
Skillet Brown Sugar Glazed Carrots
Ingredients
- 2 lbs carrots (washed and cut into even size pieces)
- 4 cloves garlic (peeled, whole)
- 1 tablespoon olive oil (extra virgin)
- 2 tablespoon butter (salted)
- ¼ cups brown sugar
- 1 tablespoon parsley (fresh, chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring your cast iron skillet to medium-high heat with a tablespoon of olive oil and whole or minced garlic. Once heated, add cut carrots and turn to coat all sides.
- Allow carrots to cook for about 5 - 7 minutes without stirring, allowing sides to brown.
- Add the butter and brown sugar, stir to combine the brown sugar throughout the melted butter.
- Cook for about 4 minutes, stirring occasionally while your glaze sauce forms.
- Remove from heat, transfer to your serving dish and sprinkle with parsley (optional garnish).
Notes
- If you choose to decrease or increase the serving size, the carrots should have approximately the same cooking time so long as they are not piled in many layers in your skillet.
- Feel free to use any type of carrot for this recipe, although I enjoy the taste of whole carrots. Baby carrots or multi-colored carrots would be delicious as well.
- If you'd prefer a sweet and spicy version, you can add a pinch of red pepper flakes.
- To prevent the glaze from becoming too thick or burning, make sure to keep the heat at a medium to medium-low level.
- Although it's completely optional, you can add chopped fresh herbs like parsley, thyme, or chives for a burst of color and freshness. You can also consider adding toasted nuts, like almonds or pecans, for extra crunch and flavor.
3DogMan says
This worked exactly as written & we loved them. Thanks..!
Marilyn says
How ti make if you don't have cast iron skillet
Angela @ BakeItWithLove.com says
A regular skillet will work as well, the caramelization wont be as good but will still work!
Anonymous says
Tried this but added 1/2 tsp horseradish! WOW!
Anonymous says
So easy. So good!!
Helen says
This looks delicious! I haven’t tried the recipe yet, but I plan on making it for serving a large crowd (75 people) at our church. Silly question, but do you peel the carrots or leave skin on? Thanks
Angela @ BakeItWithLove.com says
It's not a silly question! And the answer is that the option of peeling is based entirely on preference. I prefer not to peel carrots (unless I am going for a very specific appearance). However, no one will notice either way whether these carrots are peeled or not. Enjoy!!
Melinda says
Hi Angela,
It says allow sides to brown, but says do not stir. Are you supposed to turn the carrots over to brown when just in with the olive oil and garlic, for a total of 7 mins. Then add the brown sugar and butter to cook for another 4 mins? Also, approximately how many carrots equal 2 LB?
Thank you
Melinda
Angela @ BakeItWithLove.com says
Hello! Add the carrots to your heated pan (you can stir initially to coat with olive oil) and do not stir during the first 7 minutes of cooking time. Add the butter and brown sugar and stir to combine, then continue to stir occasionally while cooking for the additional 4 minutes.
And 1 pound of carrots is roughly 5 medium carrots that are no more than an inch in width, and about 6 inches in length. It's also roughly 3 1/2 cups sliced carrots per pound. Thanks for asking!
Addie Perkins says
Very yummy! I did notice the garlic cloves are not included in the directions but they are in the ingredients. I added them a little late I think but it was still delicious. Thank you! 🥕💚
Angela @ BakeItWithLove.com says
I'm so glad that you enjoyed the carrots! I updated the directions and thank you very much for pointing that omission out!
Anonymous says
The garlic is listed in step 1.