Skip to content 
Thanksgiving is all about comfort, tradition, and that feeling of togetherness, right? And for me, no holiday table feels complete without a side of perfectly sweet, tender glazed carrots. It’s one of those dishes that just feels like home, and honestly, it’s so easy to whip up, even with all the Thanksgiving Day chaos. My Grandma Elsie used to make a version of these glazed carrots every year, and the smell would fill her whole house. She always said the simple things are often the best, and she was so right about these classic glazed carrots!
- Why You'll Love This Classic Glazed Carrots Recipe
- Gather Your Ingredients for Perfect Glazed Carrots
- How to Make Glazed Carrots: A Step-by-Step Guide
- Tips for the Best Glazed Carrots
- Ingredient Notes and Substitutions for Glazed Carrots
- Serving Suggestions for Your Glazed Carrots
- Storage and Reheating Instructions
- Frequently Asked Questions About Glazed Carrots
- Nutritional Information
Why You’ll Love This Classic Glazed Carrots Recipe
This recipe is a winner for so many reasons!
- Super Easy to Make: Seriously, this recipe is a breeze. You can have beautiful glazed carrots ready in under 30 minutes, which is a lifesaver during busy holidays.
- Crowd-Pleaser Guaranteed: That sweet, buttery glaze is just irresistible. It’s a total hit with kids and adults alike, making everyone happy.
- Perfect Holiday Side: These carrots are a Thanksgiving, Christmas, or Easter dream. They add that festive pop of color and sweetness to any spread without any fuss.
- Simple, Wholesome Ingredients: You’ll only need basic pantry staples you probably already have on hand, no fancy shopping required!
- Customizable Flair: Want a little something extra? A splash of orange juice or a pinch of Dijon mustard takes it to the next level, letting you play with the flavors.
- Beautiful Presentation: They look so pretty on the plate, especially with a little sprinkle of fresh parsley for that finishing touch.
Gather Your Ingredients for Perfect Glazed Carrots
To make these absolutely delicious glazed carrots, you’ll only need a few simple things:
- 1.5 pounds carrots, peeled and sliced into about 1/2-inch rounds
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- A pinch of black pepper
How to Make Glazed Carrots: A Step-by-Step Guide
Making these gorgeous glazed carrots is a cinch, I promise! We’ll get them on the table without breaking a sweat, even on the busiest holiday. Just follow these simple steps, and you’ll have a dish everyone will rave about. Trust me, it’s like magic in a saucepan!
Preparing the Carrots
First things first, let’s get those carrots ready! Pop your peeled and sliced carrots into a saucepan. Cover them with just enough water to do the job, bring it to a boil, and let ’em cook for about 10-12 minutes. You want them tender-crisp, not mushy – think of it like a firm bite. Once they’re just right, drain ’em really well. No one wants watery carrots!
Crafting the Sweet Glaze
Now, back into that same saucepan – less washing up, woohoo! – goes your butter. Let it melt over medium heat until it’s all liquidy. Then, stir in the brown sugar, water, salt, and that tiny pinch of pepper. Keep stirring until the sugar completely dissolves into the butter. You want a smooth, syrupy mixture. This is where all that sweet goodness comes from!
Combining and Finishing the Glazed Carrots
Time for the grand finale! Add those lovely drained carrots back into the saucepan with the glaze. Toss everything gently to make sure every single carrot slice gets coated in that yummy, shiny glaze. Let it all simmer together for another 3-5 minutes, stirring here and there. You’ll see the glaze thicken up and cling beautifully to the carrots. That’s when you know they’re perfectly done – tender, sweet, and oh-so-appetizing. Serve these beautiful glazed carrots hot and watch them disappear!
Tips for the Best Glazed Carrots
Making truly amazing glazed carrots is all about a few little tricks that make a big difference. First off, try to use fresh carrots whenever you can for the best flavor and texture. You know, the ones that still have a little heft to them? And when you’re making that glaze, don’t rush the sugar dissolving part. It’s key to getting that smooth, clingy coating instead of a grainy mess. Also, a quick tip: don’t overcook the carrots in the first boil. They should be tender-crisp, because they’ll cook a bit more in the glaze. Oh, and watch that glaze towards the end – you want it thickened, but not burnt! A little patience here really pays off.
Ingredient Notes and Substitutions for Glazed Carrots
Sometimes you’re in the middle of making something, and you realize you’re a little short on an ingredient. I totally get it! For these glazed carrots, brown sugar really gives that lovely caramel depth, but if you only have granulated sugar, you can absolutely use that. Just know it might be a bit sweeter and lack some of that molasses richness. If you don’t have butter, a good quality margarine or even a neutral oil like canola could work in a pinch, but butter really gives the best flavor and mouthfeel. And if you’re feeling adventurous, a tiny splash of orange juice in the glaze adds a wonderful bright note and complements the carrots perfectly!
Serving Suggestions for Your Glazed Carrots
These sweet and tender glazed carrots are just the thing to round out your holiday plate! They’re an absolute dream alongside classics like my perfect Thanksgiving stuffing or a rich, velvety turkey gravy. And of course, you can’t forget some warm, fluffy homemade dinner rolls to soak up every last bit of that delicious glaze. They’re a welcome pop of color and sweetness next to savory turkey or roasted meats!
Storage and Reheating Instructions
Got lucky and have some amazing glazed carrots leftover? Fantastic! Just pop them into an airtight container and store them in the fridge. They’ll keep beautifully for about 3 to 4 days. When you’re ready to enjoy them again, you can gently reheat them on the stovetop over low heat, giving them a little stir, or pop them in the microwave for a minute or two. Avoid overheating, or they might get a bit too soft.
Frequently Asked Questions About Glazed Carrots
Got questions about whipping up these glazed carrots? I’ve got you covered!
Can I use baby carrots for this glazed carrots recipe?
Absolutely! If you’re using baby carrots, they’ll work just fine. You might need to adjust the initial boiling time a tad, but honestly, they’re pretty forgiving in this easy glazed carrots recipe. Just aim for tender-crisp!
How do I prevent my glazed carrots from becoming mushy?
The key is not to overcook the carrots in the first step! They should be tender-crisp when you drain them, not super soft. They’ll finish cooking in the glaze, so stopping them at that perfect point is how to make glazed carrots that have a lovely bite.
Can I make this glazed carrots recipe ahead of time?
You sure can! You can totally prep these glazed carrots a day ahead. Just store them in an airtight container in the fridge and gently reheat them on the stove or in the microwave. They might need a tiny splash of water to loosen the glaze back up.
Nutritional Information
Just a heads-up, these numbers are estimates per serving, as ingredients can slightly change things up! This recipe yields about 4-6 servings. Each serving generally contains around 150 calories, 20g of sugar, 7g of fat, and 22g of carbohydrates. The exact breakdown can vary!
PrintClassic Glazed Carrots
A simple and sweet glazed carrot recipe, perfect for your Thanksgiving table or any family meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 pounds carrots, peeled and sliced
- 1/4 cup butter
- 1/4 cup brown sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Place the sliced carrots in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender-crisp. Drain the carrots.
- In the same saucepan, melt the butter over medium heat.
- Stir in the brown sugar, water, salt, and pepper. Bring to a simmer, stirring until the sugar is dissolved.
- Add the drained carrots back to the saucepan. Toss to coat them evenly with the glaze.
- Cook for another 3-5 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened.
- Serve hot.
Notes
- For a richer flavor, you can add a splash of orange juice or a teaspoon of Dijon mustard to the glaze.
- Garnish with fresh parsley before serving for a pop of color.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg