Classic Glazed Carrots

In search of a simple carrot side dish? These glazed carrots are sauteed in butter and sugar, then cooked in stock until the sauce reduces to a delicious glaze.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated February 27, 2022
Elise Bauer
Side view of a serving bowl of caramelized carrots.
Michelle Becker

Is there a more classic vegetable side dish than glazed carrots?

Steamed broccoli, maybe.

Yet, as simple and classic as glazed carrots are, you need to know what to do in terms of adding sugar, salt and heat in order to get the right results.

Too much sugar and the dish will be cloying. Too much heat and the sugar burns. Not enough and the stock won’t reduce.

That said, it isn't difficult, and so well worth doing.

Overhead view of a serving bowl of glazed carrots.
Michelle Becker

A Few Tips for Great Glazed Carrots

  • Cut carrots into uniform sized pieces so each piece cooks evenly.
  • Full carrots work better than baby carrots, but bagged baby carrots will work.
  • Try using a variety of colored carrots for a prettier presentation. Bonus: each color offers slightly different nutrients.

Swaps and Subs for Glazed Carrots

  • Use equal amounts brown sugar, honey, or pure maple syrup in place of the sugar.
  • Use water instead of stock. However, you may need to add more salt to replace what's lost from the stock.
  • Stir in chopped fresh herbs such as tarragon, parsley, rosemary, thyme or chives immediately after cooking.

Storing Leftover Glazed Carrots

Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop with a little added butter or in the microwave. We do not recommend freezing glazed carrots because their texture after defrosting will be mushy and unappealing.

More Delicious Carrot Recipes

From the Editors Of Simply Recipes

Classic Glazed Carrots

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings

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

Ingredients

  • 1 pound carrots, peeled

  • 2 to 3 tablespoons 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

Method

  1. Prep the carrots:

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

    Cutting board with carrots being sliced for a glazed carrots recipe.
    Michelle Becker
  2. Sauté the carrots:

    Melt the butter in a skillet over medium-high heat and 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.

    Sauteeing carrots in a skillet to make a glazed carrots recipe.
    Michelle Becker
  3. Add the sugar, pepper, and stock:

    Add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the skillet and cook for another 3 minutes.

    Overhead view of a skillet of cooked carrots.
    Michelle Becker
  4. Reduce the liquid to a glaze:

    Uncover the skillet 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.

    Making a cooked carrots recipe in a skillet.
    Michelle Becker
Nutrition Facts (per serving)
135 Calories
9g Fat
13g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 135
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 23mg 8%
Sodium 624mg 27%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 1g
Vitamin C 4mg 21%
Calcium 38mg 3%
Iron 0mg 2%
Potassium 290mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.