Brown Sugar Honey Glazed Carrots are the perfect side dish for any occasion, from holiday feasts to Sunday dinners. Baby carrots are sauteed until tender in a buttery, sweet glaze with a hint of garlic for a flavor-packed veggie side the whole family will love!
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This recipe for glazed carrots with honey and brown sugar is a great way to get kids to eat their vegetables! I mean, what’s not to love about naturally sweet carrots paired with brown sugar and honey?
Not to mention the flavor the rich, creamy butter and savory garlic adds to the dish - it’s the perfect combination!
We love serving these carrots for holiday meals like Thanksgiving, Christmas, and Easter, but honestly they’re so easy to make, you can whip them up whenever you’d like.
For more tasty veggie side dishes, check out these roasted potatoes and carrots, bacon wrapped asparagus, and roasted potatoes.
Why You’ll Love This Glazed Carrots Recipe
- One-Skillet Recipe: This glazed carrot recipe is made entirely in one skillet, making cleanup a breeze!
- Simple Ingredients & Prep: You only need a handful of easy-to-find ingredients and just 5 minutes of prep time to make these glazed carrots.
- Great for the Holidays or Anytime: This carrot side dish makes the perfect addition to your holiday table, but is easy enough to make any night of the week.
Ingredients
Here’s a look at the simple ingredients you’ll need to make these honey brown sugar glazed carrots.
- Butter: Adds richness and creaminess. I recommend using unsalted butter since we’re also adding salt.
- Baby Carrots: These are great because they’re already peeled and washed, and are the perfect size. If you’re unable to get baby carrots, you can peel, slice, and cut regular carrots into sticks or slices instead.
- Brown Sugar: Sweetens the glaze and helps it caramelize. You can use light or dark brown sugar.
- Honey: Pairs perfectly with the brown sugar to enhance the sweetness and its sticky texture helps coat the carrots.
- Garlic: Adds a savory element, which balances the flavor of the sweet carrots.
- Seasonings: I used salt and pepper to season the carrots and a bit of fresh parsley for garnish to give the dish a pop of color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free: Use non-dairy butter or olive oil in place of the dairy-based butter for a dairy-free version.
- Refined Sugar-Free: Swap the brown sugar for coconut sugar to make this recipe refined sugar-free.
- Oven-Roasted Carrots: To make this recipe in the oven instead, melt the butter and whisk together with the brown sugar, honey, garlic, salt, and pepper in a large mixing bowl. Add the carrots, toss to coat, and then place them in a single layer on a parchment-lined baking sheet. Bake at 400°F for 20-25 minutes or until the carrots are tender, stirring halfway through.
How to Make Glazed Carrots With Brown Sugar and Honey
To get started making this candied carrots recipe, gather and measure all of your ingredients.
- Step 1: Cook carrots in butter. Add the butter to a large skillet and melt over medium heat. Add the carrots and toss to coat with the melted butter. Cook for 5 minutes, stirring occasionally.
- Step 2: Add remaining ingredients. Raise the heat to medium-high and add the brown sugar, honey, garlic, salt, and pepper. Toss the carrots to coat them in the mixture and continue to cook for 10-15 more minutes or until tender, stirring occasionally.
Hint: Parboil for a Softer Texture
If you like your carrots softer, boil them for about 5 minutes first. Be sure to drain them, too.
Expert Tips
- Don’t Overcrowd the Pan: Be sure to use a large skillet so that the carrots have enough room to cook evenly.
- Stir Occasionally: Stirring the carrots as they cook helps to evenly coat them in the glaze and prevents them from sticking.
- Cut Carrots Evenly: If you’re using regular carrots, be sure to cut them into similar-sized pieces so that they cook at the same rate, which helps avoid undercooked or mushy pieces.
Storage Directions
- Refrigeration: Store leftover carrots in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the carrots on the stovetop over medium heat, adding a splash of water to loosen up the glaze if necessary. To reheat them in the oven, place the carrots in a covered baking dish and bake at 350°F for 10-15 minutes. You can also reheat them in the microwave, covered with a microwave-safe lid, in 30-second intervals until warmed through.
- Make Ahead: Make the dish a day in advance, leaving the carrots slightly undercooked. Then, finish cooking them on the stovetop when you’re ready.
Serving Suggestions
- These tasty carrots pair perfectly with this mouthwatering brown sugar baked ham for the holidays!
- They’re also delightfully delicious on top of some plain rice or these garlic mashed potatoes.
- You can also serve them alongside all your favorite main dishes. We love them with our skillet chicken thighs, homemade meatloaf, and air-fried chicken breasts.
More Delicious Side Dishes
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Honey Brown Sugar Glazed Carrots
Equipment
Ingredients
- ¼ cup unsalted butter
- 1 pound baby carrots or regular carrots peeled, sliced, and cut into sticks
- ¼ cup brown sugar
- 3 tablespoons honey
- 4 teaspoons garlic minced
- ½ salt
- ½ black pepper
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Melt butter in a large skillet over medium heat. Add carrots and toss until coated. Stir occasionally for 5 minutes.
- Increase the heat to medium-high. Add brown sugar, honey, garlic, salt, and black pepper. Toss to coat and cook for 10-15 minutes, stirring occasionally, or until tender.
- Garnish with fresh parsley before serving.
Notes
- Don’t Overcrowd the Pan: Be sure to use a large skillet so that the carrots have enough room to cook evenly.
- Stir Occasionally: Stirring the carrots as they cook helps to evenly coat them in the glaze and prevents them from sticking.
- Cut Carrots Evenly: If you’re using regular carrots, be sure to cut them into similar-sized pieces so that they cook at the same rate, which helps avoid undercooked or mushy pieces.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
These are my favorite side dish for the holidays and the go perfect with Easter ham.