Discover the irresistible charm of perfectly glazed carrots. This recipe turns simple carrots into a show-stopping side with deep caramelization and tender, melt-in-your-mouth bites. Prep is easy, the glaze is pantry-friendly, and the results taste restaurant-quality every time.
Table of Contents
Why You’ll Love These Glazed Carrots
You’re going to absolutely love making and eating these glazed carrots! Here’s why this recipe will become a new favorite:
- Amazing caramelization with a glossy, sticky glaze
- Tender inside with lightly crisp, golden edges
- Quick to prep and ideal for weeknights or holidays
- Simple ingredients, big flavor
- Pairs with almost any main
Ingredients for Glazed Carrots
Gather these simple ingredients to create your next favorite side dish:
- 1 kg / 2 lb carrots, peeled and cut (Note 1)
- 1/4 cup (40g) brown sugar, loosely packed (Note 2)
- 2 garlic cloves, minced
- 2 tbsp unsalted butter (30g), melted (or olive oil)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, for garnish (optional)
Note 1: Medium carrots are best. Peel, then cut on the diagonal into about 4 cm or 1.75 in pieces. Halve thick ends lengthwise for even cooking.
Note 2: Honey or maple syrup can replace brown sugar one-for-one.
Notes & Substitutions
- Use firm, fresh carrots. Rainbow carrots add color.
- To reduce sweetness, use less brown sugar or omit and rely on roasting for natural caramelization.
- Butter adds richness while olive oil raises the scorch point. Using both helps flavor and browning.
- Optional flavor boosts: a pinch of cinnamon for warmth or a tiny dash of cayenne for heat. Mince garlic finely so it cooks through without burning.
Equipment Needed
You won’t need many special tools for these delicious carrots.
- Large baking sheet
- Large mixing bowl
- Sharp knife
- Vegetable peeler
- Measuring cups and spoons
How to Make Glazed Carrots (Step-by-Step Instructions)
Making perfect glazed carrots is incredibly simple with these clear steps. Follow along for a delicious result every time.
- Preheat oven. Standard oven 220°C or 425°F. Fan-forced 200°C or 400°F.
- Prep carrots. Peel and cut uniformly. Pat dry for better caramelization.
- Coat. In a large bowl, toss carrots with brown sugar, garlic, melted butter, olive oil, salt, and pepper until evenly coated.
- Arrange. Spread on a large baking sheet in a single layer without crowding.
- Roast 15 minutes. Remove, toss to re-coat in the forming glaze, then spread out again.
- Roast 10 minutes more. Carrots should be tender when pierced and caramelized at the edges, with sticky glaze on the pan.
- Finish. Toss carrots immediately in the pan juices. Garnish with chopped parsley and serve hot.
Tip: If needed, roast a few more minutes to reach tender-crisp. Keep an eye on the glaze near the end to avoid burning.
Pro Tips for Perfect Glazed Carrots
- Cut pieces the same size for even cooking.
- Do not overcrowd the pan. Use two sheets if necessary.
- High heat is key to caramelization.
- Scrape up all sticky pan glaze and toss with the carrots before serving.
- Make ahead friendly. Reheat on a sheet pan at 180°C or 350°F for 10 to 15 minutes.
The caramelization process, a key element in achieving the deep, rich flavor of glazed carrots, is a chemical reaction occurring when sugar is heated. Understanding the science of caramelization can help you master this technique.
Serving Suggestions, Storage, and Variations
What to Serve With Glazed Carrots
Roast chicken or turkey, pork loin, meatloaf, beef stroganoff, salmon or white fish, lentil loaf, mushroom pilaf, mashed potatoes, or green beans.
Storage and Reheating
Refrigerate in an airtight container up to 5 days. Reheat in the microwave or on a sheet pan at 180°C or 350°F for 10 to 15 minutes. For extra gloss, add a teaspoon of water to the pan before reheating.
Flavor Variations
- Herby: Add thyme or rosemary sprigs to the pan.
- Citrus: Swap a tablespoon of oil for fresh orange juice.
- Balsamic: Drizzle with balsamic glaze during the last 3 to 5 minutes.
- Spicy: Add a pinch of red chili flakes.
Glazed Carrots Nutrition Information
For more detailed information on the health benefits, the USDA National Nutrient Database provides comprehensive data on carrots and their nutritional value.
| Nutritions | Value |
|---|---|
| Calories | 191 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 12 mg |
| Sodium | 414 mg |
| Fiber | 5 g |
| Sugar | 20 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
What carrots work best
Medium, fresh carrots for balanced sweetness and texture. Rainbow carrots work too.
How do I prevent burning
Use the stated temperatures, do not crowd the pan, and toss halfway.
Can I make them less sweet
Reduce the brown sugar or omit and rely on roasting for natural sweetness.
Can I cook these on the stovetop
Yes. Sauté sliced carrots in butter and oil, then add brown sugar, garlic, salt, pepper, and a splash of water. Simmer until tender and glazed.
Conclusion
These brown-sugar garlic glazed carrots prove that simple ingredients can deliver standout flavor. With high-heat roasting, a quick toss in a glossy pan glaze, and optional finishing herbs, you get a reliable side that fits weeknights and holidays alike. If you try this recipe, please leave a comment and a star rating. Share your plate on Pinterest or Facebook and tag us so we can see it. What variation did you try, cinnamon or balsamic? Let us know below.
Sweet & Savory Glazed Carrots (Roasted to Perfection!)
Equipment
- Oven
- Baking tray
- Large bowl
- Knife
- Cutting Board
Ingredients
Carrots
- 1 kg / 2 lb carrots, peeled
Glaze
- 1/4 cup (40g) brown sugar loosely packed
- 2 garlic cloves, minced
- 2 tbsp (30g) butter, melted or olive oil
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- parsley for garnish (optional)
Instructions
Preparation and Roasting
- Preheat your oven to 220C/425F (standard) or 200C/400F (fan).
- Cut carrots diagonally into 4cm / 1.75” lengths, halving thicker ends for even sizing.
- In a bowl, toss the carrots with sugar, butter, garlic, oil, salt, and pepper, then spread them onto a baking tray.
- Roast for 15 minutes, then toss the carrots and roast for another 10 minutes until soft, caramelized, and glazed.
- Toss carrots in the remaining glaze on the tray, garnish with parsley if desired, and serve warm.