Classic Glazed Carrots

It’s traditional to serve glazed carrots hot, but they are also good at room temperature.

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish.


  • 1 pound carrots, peeled
  • 2-3 Tbsp unsalted butter
  • 1 teaspoon salt
  • 1/3 cup chicken stock (use vegetable stock for vegetarian option)
  • 1 heaping tablespoon sugar
  • 1/4 teaspoon white pepper (optional)


1 Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.

2 Melt the butter in a sauté pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.

3 Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.

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  • Kim

    Do you have any advice for making these with frozen carrots?

    • Elise

      I do not. If anyone else does, please feel free to comment!

  • Debra

    I prepared with salted butter and omitted the salt and pepper. This recipe is excellent, and very little sugar for a pound of glazed carrots.

  • Terry

    I prepared the Classic Glazed Carrots recipe for a church covered dish supper, and it was fabulous! Everyone loved it.

  • Erin @ Texanerin Baking

    My husband requested that I find a new carrots recipe so I came here first and was happy to find this simple recipe! He loved them. I don’t like carrots (or vegetables, for that matter) but I’m sure they’re awesome. The husband is picky about his vegetables and he approved so thanks for that. :)

  • Penny

    Wow these were fantastic! I sliced them thin on a mandolin and they were delish and elevated to amazing status the next day!

  • A.c.hoo

    Simple, delicious, quick to make, great side dish!

    Just water can be used in place of stock, brown sugar adds a little additional flavor and a bit of thyme sprinkled on top is really delicious.

  • anonymous

    Not as hard as I thought. Very yummy since I love carrots!

  • becky

    Made these with peas but also decided that I boil some eggs noodles and sauté in a little butter and simmer them in with chicken stock. Was very good!