These Glazed Carrots are a simple side dish that add a bit of wow to your dinner. Cooked on the stovetop in a simple sugar and butter glaze, this carrot recipe will become a go-to!
This is such an easy side dish recipe, but if you are looking for even more recipes, try this Scalloped Corn and Broccoli, Lemon Broccoli or Maple Mustard Sauteed Asparagus.
Easy Glazed Carrots Recipe
I always struggle with side dish recipes for some reason. I don’t really know why, because when you have a recipe like these Glazed Carrots, a vegetable side dish is a no brainer!
These Glazed Carrots are a favorite at our house year round. And while they would be perfect served with a holiday meal, they are just as perfect for a weeknight dinner. I love them because I almost always have carrots on hand. So I turn to this recipe often when I don’t know what else to make for a side dish.
Ingredients
One of the things that I love the most about this carrot recipe is how simple and easy it is. Which means there are only a few ingredients! All you need are:
- carrots – I like to use just regular, full sized carrots. Did you know that technically you don’t have to peel them? I usually do, but if you are pressed for time, just give them a quick scrub and then slice!
- chicken broth – If you want to keep it vegetarian, just swap in vegetable broth. But I like the extra flavor from the chicken broth.
- sugar – This is what will give the carrots their glaze. I have only ever used granulated sugar, but I’m betting brown sugar would be delicious!
- salt – This is to balance the flavors.
- butter – Not only does the butter help to form the glaze, but it brings in lots of flavor, as well.
How to Make Glazed Carrots
- Start by peeling and slicing the carrots.
- Combine the carrots with the chicken broth, some of the sugar, and the salt and bring it all to a boil.
- Reduce the heat and simmer the carrots with the lid on the pan until the carrots are fork tender.
- Uncover the skillet and cook until the liquid has evaporated off.
- Add the butter and more sugar and cook until a glaze is formed and this sauce coats the carrots.
- Season to taste with salt, if needed.
Tips and Tricks
- Make sure to cut the carrots in an even thickness so that they will all cook the same. About 1/4″ thick is perfect – any thinner and the carrots will either get soggy or there will be too much liquid, and any thicker and they won’t cook all the way through.
- The four servings are side dish servings. They aren’t huge. You can easily double this recipe, though. It should still fit in a 12-inch skillet.
- You can cut the carrots ahead of time, but I wouldn’t make the carrots ahead of time. Luckily, they are quick to make. If you do cut the carrots in advance, you’ll want to store them in an airtight container in the refrigerator until you are ready to use them.
- Switch it up – try using brown sugar or honey instead of the granulated sugar.
- If you love herbs, you can definitely add some in! I think they would be great with thyme or rosemary. I always like to sprinkle them with fresh parsley after they are done.
Frequently Asked Questions
You can, but if you choose not to slice them, they will take much, much longer to cook. I would still suggest slicing them.
The peel of carrots is perfectly fine to eat. If you want to save the time and energy, just leave the peel on! You will want to make sure you scrub the carrots clean, though.
I’m a huge fan of my cast iron skillet, but you can really use most kinds of skillets. I also have a Green Pan that I really like.
More Easy Vegetable Side Dish Recipes
Sesame Green Beans
Tomato and Herb Salad
The BEST Sweet Potato Casserole
Roasted Asparagus
Tomato and Basil Bake
Sweet Potato Hash
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Glazed Carrots
Ingredients
- 1 pound carrots peeled
- 1/2 cup low-sodium chicken broth
- 3 tablespoons sugar divided
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter cut into 4 pieces
Instructions
- Slice the carrots into 1/4-inch slices on the bias.1 pound carrots
- In a 12-inch skillet, combine the carrots, chicken broth, 1 tablespoon of the sugar and the salt. Cover the skillet and bring to a boil over medium-high heat. Reduce the heat to a simmer and let it cook until the carrots are almost tender, about 5 minutes.1/2 cup low-sodium chicken broth, 3 tablespoons sugar, 1/2 teaspoon salt
- Uncover the silent and let the carrots cook until most of the liquid has evaporated, another 2 minutes.
- Stir in the butter and the remaining 2 tablespoons of the sugar. Continue to cook and stir until the carrots are completely tender and covered in the glaze, about 2 minutes longer. Season with salt, if desired.1 tablespoon unsalted butter
Meg says
Just made these and they were amazing! Thanks for sharing!
Monet says
Sweet woman…I am so impressed that you are continuing to share when the big baby day is coming so soon! Thank you for thinking of us…your recipes always bring me joy, and even your short blurbs bring a smile to my face. These carrots look perfect!
teresa says
mmmm, i love carrots cooked like this!
Kim says
That last stretch there at the end was always the toughest for me too. I hope you have a chance to rest during the day.
Glazed carrots are a real favorite of mine. I'm with you, I could eat the whole bowl of them!
Sarah-Jane - SiliconeMoulds.com says
oh – sounds like a really interesting twist. Will need to give these a try.
I remember being pregnant only too well (my little boy is now two years old). I worked right up until the day before he was born. I pushed myself too far and a difficult birth did not help matters either.
Try and take it easy – get some rest whilst you can. Your life is totally different forever (in a good way !) once little one arrives….
Jennifurla says
Take a break!! Girl, I demand you go rent a movie and order some take out. You deserve a day!
Carrian says
We love this recipe! Hooray for baby!!!
Joanne says
TOTALLY understandable Deborah! I still have yet to figure out how you do what you do!
These glazed carrots sound AMAZING!
Heather of Kitchen Concoctions says
My great grandmother and then my grandmother always made glazed carrots for Thanksgiving. I never liked them as a child but love them now!
And kudos to you for still keeping up with your blogging when you are about to have a baby! I hope for your own comfort your baby comes soon!
Tasha says
Deborah, I am right there with you! I'm getting to my done point, and have found myself just not caring about getting a photograph of an awesome meal, or have great pictures but not posting because I just can't seem to write the post.
The carrots look delicous. I'm sure I could eat the entire batch myself too.
nancy says
Simple and delish. Good luck with your baby!