Brown Sugar Glazed Carrots (Printable Version)
Buttery glazed carrots with brown sugar coating. Ready in 25 minutes for a sweet and savory side.
# Ingredient List:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 1/4-inch slices or baby carrots
→ Glaze
02 - 3 tbsp unsalted butter
03 - 3 tbsp brown sugar, packed
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp ground cinnamon (optional)
07 - 2 tbsp water
→ Garnish
08 - 1 tbsp chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - Place the sliced carrots in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer for 5–7 minutes, until carrots are just tender. Drain well.
02 - In the same pan, melt the butter over medium heat. Add brown sugar, salt, pepper, cinnamon (if using), and 2 tablespoons water. Stir until the sugar dissolves and the mixture is bubbling.
03 - Add the drained carrots back to the pan. Toss to coat evenly in the glaze. Cook for 3–5 minutes, stirring frequently, until carrots are glossy and heated through.
04 - Transfer to a serving dish and garnish with parsley, if desired. Serve warm.
# Tips from hearthlykitchen:
01 -
- Takes less than 30 minutes from start to finish
- The perfect balance of sweet and savory that even vegetable skeptics love
- Makes any weeknight dinner feel like a special occasion
02 -
- Overcooking during the parboil stage will make carrots mushy instead of tender-crisp
- The glaze thickens quickly, so keep carrots moving once added to prevent sticking
03 -
- A pinch of nutmeg elevates the flavor profile and makes it taste more complex
- Maple syrup creates a deeper, more robust sweetness than brown sugar