Easy Glazed Carrots are tender carrots coated in an amazing, tangy-sweet brown sugar glaze.
This side dish is very easy to make with simple ingredients you may already have available.
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EDITOR’S NOTE (December 14, 2021): Added four new photos. Edited info to make it more concise. Updated recipe and instructions.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share what I purchased and used to make this delicious side dish.
All comments are my own.
Make this side dish two ways:
- Prepare carrots on stovetop to form a tasty thin glaze.
- Bake in oven to form a thick caramelized glaze.
BABY-CUT CARROTS (1 POUND BAG) ARE EXCELLENT IN THIS RECIPE
Although store-bought dark brown sugar will work in this recipe, consider using my Homemade Brown Sugar (Dark).
BOIL AND DRAIN BABY-CUT CARROTS
Boiling carrots in salted water until semi-crisp. Drain and set aside. Make the glaze.
HOW TO MAKE THE GLAZE
In medium-sized saucepan, combine brown sugar, salt, coarse ground black pepper, lemon juice and unsalted butter (if using).
Stir over low-medium heat until a brown liquid has formed.
PLACE FULL SAUCEPAN in 350 PREHEATED OVEN TO THICKEN OR CARAMELIZE GLAZE
Place “ovenproof” saucepan in the oven OR under the broiler until glaze reaches desired thickness.
Watch closely to prevent burning because oven temperatures vary.
THE OVEN METHOD (AFTER BOILING CARROTS ON STOVETOP)
Arrange boiled “semi-tender” carrots in a large baking dish.
For easy clean up, line with parchment paper. This step is optional.
Cover boiled carrots with brown sugar, coarse ground black pepper, lemon juice, and unsalted butter (if using).
BAKE IN 350 PREHEATED OVEN
After the brown sugar mixture melts, remove baking dish from oven.
Use a spatula to gently combine the mixture and to flip carrots over.
Return dish to oven OR place under broiler.
Bake 10 minutes OR until glaze reaches desired thickness.
As previously mentioned, watch closely to prevent burning because oven temperatures do vary.
Enjoy!
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Easy Glazed Carrots
Ingredients
- 1 pound fresh carrots (baby-cut or while) Tips cut off and rinsed. Scrape if preferred.
- water for boiling Also add 2 tablespoons of salt to the pot.
- 1 teaspoon salt for boiling More or less as preferred.
- 1 cup dark brown sugar, packed
- 1/2 teaspoon coarse ground black pepper More ore less as preferred.
- 3 tablespoons fresh lemon juice (seeds removed) From 1 small lemon.
- 1 tablespoon unsalted butter (optional)
- sliced lemon wedges for garnish (optional)
Instructions
Easy Stovetop Glazed Carrots
- Preheat oven to 350 degrees. This step required to thicken glaze. Skip if a thin glaze is preferred.
- Place carrots in a pot. Cover with water. Add 1 teaspoon of salt. Bring water to a boil over high heat. Simmer 15 minutes OR until carrots are semi-crisp. Check frequently to avoid overcooked/mushy carrots.
- Drain boiled carrots. Set aside.
- In large saucepan, add dark brown sugar, coarse ground black pepper, lemon juice, and unsalted butter (if using). Stir constantly over low-medium heat until a brown liquid forms.
- Taste a cooled sample. If desired, add more lemon juice and/or coarse ground black pepper until satisfied with taste.
- Place boiled carrots in saucepan. Toss until evenly coated with brown sugar glaze.
- To thicken glaze, place "ovenproof" saucepan in 350 preheated oven for 10 minutes OR place under broiler until glaze is desired thickness. Since oven temps vary, watch closely to prevent overbaking.
- Serve hot. Garnish with sliced lemon wedges (optional).
Easy Oven Baked Glazed Carrots
- Preheat oven to 350 degrees.
- Arrange boiled/drained carrots in baking dish. Line with parchment paper for easy clean up. This step is optional.
- Cover with dark brown sugar, coarse ground black pepper, lemon juice and unsalted butter (if using).
- Bake in preheated oven for 10-15 minutes OR until mixture melts. Remove from oven, use a spatula to stir mixture and to flip carrots over.
- Return to oven OR place under broiler. Bake 10 minutes OR until glaze is desired thickness. Since oven temps vary, watch closely to prevent overbaking.
- Serve hot. Garnish with sliced lemon wedges (optional).