Tender and perfectly caramelized, these buttery Brown Sugar-Glazed Carrots are the perfect side for your holiday meals.
I’m a bit of a carrot fan. For one, they’re cheap, which helps since it sometimes feels like I’m feeding a small army. You’d be amazed at how much three kids can eat in a week. Obviously, they’re nutritious with all that fiber and vitamin A, but I’m more into their versatility. They go with everything from stir-fries to roasts, and I can usually sneak them into any meal without complaints.
Unlike my kids, I rarely eat carrots raw. At the very least, I’ll blanch them to coax out that natural sweetness. But most of the time, I like my carrots warm, glossy, and preferably glazed.
Brown sugar-glazed carrots are a family favorite, and it’s easy to see, or rather taste, why. They’re sweet enough to feel indulgent but still pair perfectly with savory mains like roast chicken or brisket. To me, they taste closer to dessert than dinner, which might be why my kids eat them. After all, the caramelized edges, buttery glaze, and minced garlic turn the baby carrots into fork-tender perfection. They also double as my go-to side dish for the holidays. I can’t think of a better companion for my Christmas beef Burgundy.
Brown sugar for the win
Brown sugar is one of my favorite sweeteners. I use it in my chocolate chip cookies, my waffles, and yes, my veggies. For these carrots, the brown sugar helps the carrots caramelize while they roast in the oven. I guess granulated sugar could do this, but the molasses in brown sugar is what gives the glaze a more complex sweetness. And when you combine it with the butter, you’ll also get a sticky, glossy coating that perfectly clings to the carrots.
How do I store leftovers?
Refrigerate the carrots in an airtight container for up to 4 days. Avoid microwaving. Speaking from experience, the glaze separates, and the carrots get too mushy. Instead, reheat them in a skillet over medium heat for a few minutes.
Serving suggestions
I serve these brown sugar-glazed carrots for Thanksgiving and Christmas alongside other favorites like Garlic Mashed Potatoes and Roasted Brussels Sprouts. But this recipe isn’t reserved only for special dinners. It pairs well with my everyday favorites like Spatchcock Chicken and Slow-Cooker Brisket. Of course, if you’re craving a holiday meal, who says you can’t enjoy Herb-Roasted Turkey year-round?
Brown Sugar-Glazed Carrots
Ingredients
- 1 pound baby carrots
- 2 tablespoons butter melted
- 5 tablespoons brown sugar packed
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon black pepper
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 400°F.
- In a bowl, toss the baby carrots with melted butter, brown sugar, minced garlic, olive oil, salt, and black pepper.
- Spread the carrots in a single layer on a baking sheet.
- Roast in the oven for 20-30 minutes, stirring once halfway through, until the carrots are tender and the glaze is shiny and bubbly.
- Remove from the oven and, if desired, sprinkle with chopped fresh parsley before serving warm.
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