15-Minute Brown Sugar Butter Glazed Carrots
Tender baby carrots coated in a rich, caramelized glaze made with brown sugar, butter, and warm cinnamon. The sweet and savory combination creates an irresistible side dish that pairs beautifully with roasted meats, holiday dinners, or everyday meals. A touch of black pepper adds subtle heat while dried parsley provides color and freshness. This simple yet elegant preparation transforms ordinary carrots into a restaurant-quality side dish that's ready in under 15 minutes.
Ingredients
- 1 pound baby carrots, rinsedregular carrots cut into 2-inch pieces1:1vegetariangluten-free
slightly different texture
- 1 ½ teaspoons kosher salt, divided
- ¼ cup unsalted butter
- ¼ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly cracked black pepper, to taste(optional)
- 1 teaspoon dried parsley
Instructions
- 1
Bring salted water to a boil in a saucepan
- 2
Add carrots and boil until tender, about 8 minutes
- 3
Drain carrots well and set aside
- 4
Add butter, brown sugar, and cinnamon to the same pot
- 5
Cook over low heat until butter melts and sugar incorporates
- 6
Return carrots to pot and toss until well glazed
- 7
Season with remaining salt and pepper, taste and adjust
- 8
Add parsley and toss to combine
- 9
Transfer to serving bowl and pour glaze over top
Tips
Don't skip draining the carrots well after boiling - excess water will dilute the glaze and prevent proper caramelization.
Cook the butter and sugar mixture over low heat to prevent burning and ensure smooth incorporation.
Taste and adjust seasoning at the end since salt preferences vary and the brown sugar adds natural sweetness.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently in microwave or stovetop with a splash of water.
Can prepare carrots and glaze separately up to 1 day ahead. Combine and reheat when ready to serve.
Serve immediately while hot. Transfer to a warmed serving dish to maintain temperature.
Common Mistakes
Don't overcook carrots to avoid mushy texture - they should be tender but still have slight bite.
Keep heat low when making glaze to prevent sugar from burning and becoming bitter.
Drain carrots thoroughly to prevent watery glaze that won't stick properly.
Substitutions
slightly different texture
FAQ
Can I use frozen carrots instead of fresh baby carrots?
Yes, but reduce cooking time to 4-5 minutes since frozen carrots cook faster. Thaw and drain thoroughly before boiling to prevent excess water in the glaze.
What if my glaze seems too thick or too thin?
If too thick, add a tablespoon of the carrot cooking water. If too thin, simmer longer over low heat to reduce and concentrate the glaze.
How long will these glazed carrots keep in the refrigerator?
Store covered for up to 3 days. The glaze may thicken when cold but will loosen when gently reheated with a splash of water or butter.