This glazed carrots recipe is easily made on the stove for a simple, fast, and delicious side dish that everyone will love!
If you're dealing with picky eaters who won't eat their vegetables, this brown sugar glazed carrots recipe is one to try! Buttery, candy-coated carrots = a win. The brown sugar brings out the natural sweetness of the carrots, and a touch of lemon and cinnamon makes these extra tasty.
Love carrots? You may also like my Easy Roasted Potatoes and Carrots or these Maple Roasted Beets and Carrots.
How to make glazed carrots (summary):
Peel & cut carrots into either sticks or rounds. Add them to a deep skillet or saucepan and cover with water. Boil until tender, then drain the water. Add the butter, sugar, lemon juice, and cinnamon to the skillet and toss with the carrots. Cook until the sugar melts and you've got a sauce. Season with salt & pepper and top with fresh parsley if you wish. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You may use baby cut carrots if you prefer. I find that the large carrots you can buy tend to be more flavorful, however. Did you know that "baby cut" (or sometimes they're even labeled "baby carrots") aren't actually baby carrots? They're adult carrots that have been cut into the same size/shape.
- Feel free to swap the brown sugar with honey or maple syrup.
- The lemon juice adds a touch of acidity to balance the sweetness and add additional flavor, but these carrots are still quite sweet.
More delicious vegetable side dish recipes:
- Easy Crockpot Honey Glazed Carrots
- Creamed Spinach (with Frozen or Fresh Spinach!)
- Easy Roasted Green Beans
- Grilled Corn on the Cob
Questions about these glazed carrots? Talk to me in the comments below!
Easy Glazed Carrots
Ingredients
- 1 pound carrots peeled & cut into sticks or rounds
- 1/4 cup brown sugar
- 3 tablespoons butter
- 1 teaspoon lemon juice
- 1 pinch cinnamon optional
- 1 tablespoon fresh chopped parsley optional
- Salt & pepper to taste
Instructions
- Prep the carrots, then add them to a deep skillet or saucepan. Cover them with water and boil over high heat until tender (will vary depending on the size of the carrots... it took me about 10 minutes).
- Drain the water from the pan then add the carrots back in.
- Add the butter, brown sugar, lemon juice, and cinnamon to the pan. Cook over medium heat (or medium low if it's too hot) for about 5 minutes until you've got a nice sauce and it's thickened a little bit.
- Season with salt & pepper as needed.
- Serve immediately with some parsley sprinkled over top if you wish.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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