Name: Easy Glazed Carrots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cups peeled and sliced carrots; 4 tablespoons butter; 4 tablespoons light brown sugar; 1/2 cup water; 1/2 orange (, juiced); 1 tablespoon orange zest; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon minced flat leaf parsley

Made on the stovetop, these easy, one-pan glazed carrots are sweetened with brown sugar, orange juice, and butter for a side dish everyone will love, whether you’re serving these for a holiday or a regular dinner. Learn how to make them in the microwave or in the oven too.

When it comes to Thanksgiving veggies, I must always have something orange on the table. Sweet potatoes and carrots try to tussle for first place, but I can’t pick a favorite so I usually cook both. Aren’t carrots just the best? They’re inexpensive, always available, and are one of the least disdained in the vegetable kingdom. These brown sugar glazed carrots are made in just one pan where the carrots are cooked right in the skillet, skipping any extra boiling steps. And let’s be real, fewer steps and dishes to clean are very attractive things on Turkey Day.

These easy glazed carrots are cooked to a caramelized tenderness with butter, orange juice, and a dollop of brown sugar. And as a result, the otherwise humble carrot turns into a glistening candied side dish everyone will happily eat. Cooked on the stove, in the microwave, or in the oven, brown sugar glazed carrots fit every cooking style.

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What’s in these Glazed Carrots

These caramelized carrots take regular steamed buttered carrots to a new level. And no matter which method you use to prepare these glazed carrots, the recipe list remains the same.

Here’s what you’ll need:

Carrots — whole carrots or baby carrots both work equally fine. You can also use rainbow carrots — they have the same flavor, but are much prettier.
Butter — salted or unsalted work equally well
Light brown sugar (dark brown sugar will have a more molasses taste)
An orange — use it for the juice and the peel. Freshly squeezed orange juice is a must for this brown sugar carrots recipe. The fresh flavor it imparts makes a big difference in this dish!
Kosher salt and freshly ground black pepper
Parsley — minced for a pretty dish (these would also be delicious with rosemary, thyme, or tarragon)

Do I Have to Use Brown Sugar?

No, these glazed carrots can be made with a variety of sweeteners. Raid your pantry and feel free to substitute the brown sugar with any of the sweeteners below:

honey
dark brown sugar
agave
molasses
maple syrup

Tip: An extra drizzle of any of these right before serving will add an extra candied bite.

How to Make Glazed Carrots on the Stovetop

Cooking these glazed carrots on the stovetop is a time saving step with fewer dishes left in your wake. This recipe is also easy to scale up for a crowd. Simply double or triple the amounts listed and use a bigger pot to cook them in, or divide into batches.

Boil first. Bring the carrots, butter, brown sugar, water, and orange juice, to a boil in heavy large skillet. Reduce the heat to medium, cover, and simmer until the carrots are still crisp but becoming tender, about 8-10 minutes.

As the cooking continues, the liquids mingle with the sugar and butter to slowly evaporate, cooking down to create a light and sweet syrupy slather over each slice. If you find the liquid dries before your carrots are tender, add 1-2 tablespoons of water so they don’t burn.

Uncover, stir in the orange zest, and season with salt and pepper. Cook until the carrots are fork-tender and the juices have reduced to a glossy glaze, about 5-7 minutes. Adding a bit of orange zest at the end of cooking gives these carrots a bright citrus bump.

Add the finishing touches. Sprinkle with the parsley, taste for seasoning, and serve. Minced parsley gussies the carrots up a bit, readying them for display on any table—whether it’s a fast, weeknight dinner or the Thanksgiving holy grail.

Last but not least, an extra sprinkling of brown sugar right before serving doesn’t hurt these caramelized carrots either.

How to Make Glazed Carrots in the Oven or Microwave

To cook these carrots in the oven: Place the carrots in a baking dish. Adjust the water to just ⅓ cup then add the remaining ingredients up to the orange zest. Bake at 350°F for 1 to 1 ½ hours. To speed things along, parboil or steam the carrots until crisp tender before putting in the oven and adjust the baking time to 40-60 minutes. Sprinkle with orange zest and parsley and serve.

To cook these carrots in the microwave: Place the carrots in a 1-½-qt microwave-safe dish with 2 tablespoons of water and the remaining ingredients up to the parsley. Cover and microwave on high for 8-10 minutes or until crisp-tender. Sprinkle with orange zest and parsley and serve.

Note: Microwaved glazed carrots won’t turn out as jammy or caramelized as those cooked on the stovetop or oven. But they’re still delicious.

What is the Healthiest Way to Cook Carrots?

Steaming carrots (or any veg for that matter) is the healthiest way to cook them as that method retains the most nutrients. That said, these pan-cooked carrots are still bright and healthy and full of nutrients and better yet, amazing flavor.

How Do You Soften Carrots Quickly?

Use the microwave method I shared earlier if you’re in a hurry. This is the best way to soften carrots quickly, but I definitely prefer the stovetop or oven for the best texture and flavor.

Can You Make Glazed Carrots a Day Ahead?

Yes! Carrots are a sturdy veg, making them a perfect side dish candidate to prep and even cook these carrots ahead of time. Refrigerate for up to 3 days and reheat to serve.

What to Serve with Glazed Carrots

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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4.97 from 29 votes