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Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.
A Reader’s Review
WOW!! Just wow. I had to make these carrots ahead of time since I have limited oven space for Easter dinner. These are amazing!! And so simple. Even my anti-vegetable husband said “Oooo those are good.”
– Leanne
Why These Carrots Keep Getting Invited Back
- Caramelized Glaze: My recipe cooks the brown sugar and butter long enough to create a caramelized glaze.
- Balanced Sweetness: The glaze has a nice balance of sweet and savory, so the carrot flavor still shines through.
- Perfect Texture: The cooking temperature keeps the carrots tender with a little bite instead of turning soft or mushy.
Brown Sugar Glazed Carrot Ingredients
- Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
- Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.
How to Make Brown Sugar Glazed Carrots
Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.
- Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
- Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
- Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
- Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired.
Alyssa’s Pro Tip
Even Caramelization: Stirring the carrots halfway through the cooking time helps to redistribute the sauce and caramelize the carrots evenly.
Slow Cooker Instructions
- Prep: Prepare the carrots and glaze as written.
- Add: Add everything to the slow cooker.
- Cook: Cook on low for 4–6 hours, or until the carrots are tender.
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Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
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Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
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Pour the butter mixture over the carrots and toss to coat evenly.
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Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired.
- Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
- Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
- Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.
Calories: 178kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 303mgPotassium: 508mgFiber: 4gSugar: 19gVitamin A: 25496IUVitamin C: 9mgCalcium: 65mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
