Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!
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“These are so good. Perfectly seasoned. I make them at least twice a month, which is really often for me to repeat any food. We all get excited when these are on the menu. Thank you!”
Karis
Easy Recipe for Glazed Carrots
Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious glazed carrots! I start with whole carrots, which I peel and slice on the diagonal so they cook evenly and look extra pretty on the plate. A quick simmer in water softens them just enough before they’re glazed in butter, brown sugar, cinnamon, and a pinch of salt for balance. But if you’re in the mood for something a little more savory, our classic roasted carrots are another easy favorite worth trying!
Glazed Carrots
Servings 4 servings (½ a cup each)Ingredients
- 1 lb. (454 g) whole carrots* ($1.08)
- ½ cup (4 oz.) water ($0.00)
- 2 Tbsp butter ($0.48)
- 2 Tbsp brown sugar** ($0.07)
- ½ tsp salt ($0.02)
- ¼ tsp ground cinnamon ($0.02)
Instructions
- Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
- Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
- Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.***
- Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).
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Equipment
- Large Skillet with a Lid
Notes
Nutrition
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How to Make Glazed Carrots Step-by-Step Photos
Gather all of your ingredients.
Prep the carrots: Start by washing and peeling 1 lb. of carrots. You can also scrub them and leave the skin on if preferred. Slice the carrots diagonally into ½-inch thick slices.
Simmer: Place the sliced carrots into a large skillet and add 1/2 cup of water. Place a lid onto the skillet and cook over medium heat for about 5-6 minutes, just until the carrots begin to soften.
Make the glaze: Take the lid off and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.
Keep the lid off and continue cooking the carrots for 7-8 minutes. Be sure to stir occasionally until most of the liquid has evaporated and a glaze starts to form. If it’s taking longer than 7-8 minutes for your glaze to form, turn the heat up to medium-high.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now, all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!
Recipe Variations
I went with the classic brown sugar-glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:
- Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and cinnamon, and season with just salt, black pepper, and garlic powder.
- Sweet & Tangy: If you really want to switch things up, try our roasted carrots with honey balsamic glaze! They’re sweet, tangy, and rich, all at the same time.
- Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill before serving adds a pop of color and more flavor to the dish.
- Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!
What to Serve With Glazed Carrots
These glazed carrots are extremely versatile and can be enjoyed with just about any dinner. I love serving them with my baked chicken breasts and a scoop of mashed potatoes for a well-rounded meal. They also taste great with other dishes like meatloaf, pan-fried pork chops, or glazed ham steaks. If you’re making them for a holiday, try pairing them with baked ham for Easter or my juicy roasted turkey breast for Christmas or Thanksgiving!
Meal Prep It!
These glazed carrots are a great make-ahead option. If you’re planning to reheat them later, I recommend cooking the carrots just until they’re almost tender. This helps prevent them from getting too soft when you warm them back up. They reheat beautifully in the microwave or on the stovetop, so choose whatever works best for you. Meal-prepping these carrots is an easy way to make your Easter table (or Tuesday dinner!) look extra special with minimal effort. They’ll keep in the fridge for 3–4 days, but for the best texture and flavor, I like to use them within a day or two.
More Easy Side Dishes
Our Glazed Carrots was originally published 3/04/24. It was retested, reworked, and republished to be better than ever 4/17/25.
You’ve really nailed it with this post—fantastic job!
These are so good. Perfectly seasoned. I make them at least twice a month, which is really often for me to repeat any food. We all get excited when these are on the menu. Thank you!
I have made this a few times now and is a winner for my wife and I Delicious side with most anything and am actually making it again today 1/22/25. Both retired and is a simple tasty addition to a meal
I just looked at the sugar carrots, and they look great so why not try something else?
Has anyone tried substituting oil for butter? Hopping to make for Christmas but have a guest with a dairy allergy. Thanks!
You could do that! Or a dairy-free butter.
Used baby carrots and this was delicious. Love that it is simple-because I am no cook!! I will for sure have these again!
want to make these, but I have a question. I have a small place and I am SEATING 10 at the table. SO can this be made the day before and still be very good. YUP my kitchen is small also so I have to really plan how and when to do all of it.
These were delicious! Easy, cheap, and tasty, these kinds of recipe are the reason I love BudgetBytes. I’ve made glazed carrots before, but I don’t think any with cinnamon, so I thought that was a nice touch.
I made these for dinner with meatloaf. There was none left. Yummy! Thank you.
Delicious, thanks.
If I use baby carrots, should I skip steps 1 and 2 since baby carrots are already a bit soft and watery compared to regular carrots?
No, i’d still do both steps! I’ve used baby carrots in this recipe before and I cut them in half at a diagonal and it worked just fine.
if you are making them savory it says to skip the brown sugar but do you still keep the cinnamon?
I’d say omit it as well, especially if you’re adding in a savory seasoning.
How well do these reheat? Want to take them to my sister’s Easter brunch…but her oven and stove will be in full use. Thanks
You can definitely reheat in the microwave! Since you’re making them with the intention of reheating, I would maybe undercook them ever so slightly (definitely make sure not to overcook) as they’ll soften up even more in the microwave. When they’re reheated maybe then top with some fresh herbs so that it looks like you just cooked them and you have a beautiful easter dish!
These sound so good! Do you have any suggestions for reheating them succesfully?
They reheat very well! You can reheat for a few minutes in the skillet or even microwave for a minute or two. The only thing I would note is to make sure you don’t overcook them initially, so that they don’t get mushy when you reheat them.
good.