How to Make Glazed Carrots

Glazed carrots

Glazed carrots have a sweet taste with a soft texture that makes this a classic side dish enjoyed by many. Carrots can be glazed using a number of different techniques and ingredients. No matter what you have on hand in your pantry, you're sure to find a carrot glazing technique that works well for you.

Honey-Glazed Carrots

Honey adds some depth and complexity to the flavor of the carrots in this very simple recipe.


  • Glazed carrots with spices
    1-1/2 to 2 pounds carrots, cut into disks
  • 2 teaspoons salt
  • 4 tablespoons butter
  • 4 tablespoons honey
  • 3 tablespoons packed brown sugar
  • 1/4 cup lemon juice
  • Freshly ground black pepper (optional)


  1. Heat a pan of water on the stove until boiling.
  2. Add the carrots and salt and continue boiling until the carrots are soft, which takes approximately 15 minutes.
  3. Remove the carrots from the stove and drain the water.
  4. Melt the butter in a separate pan.
  5. Stir the honey, brown sugar, and lemon juice into the butter. Mix well.
  6. Pour the honey mixture over the carrots and toss well to coat.
  7. Garnish with black pepper just before serving.

Easy Brown Sugar-Glazed Carrots

These simple glazed carrots are very lightly sweet, with very little excess syrup.


  • Glazed carrots in a bowl
    2 pounds carrots, cut into disks
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon salt


  1. Melt the butter over high heat in a large skillet.
  2. Add the carrot disks to the butter and stir until the carrots are completely coated in the butter.
  3. Sauté over high heat until the carrots begin to soften.
  4. Add the brown sugar and stir until the sugar melts into the butter and covers the carrots.
  5. Pour a small amount of water over the carrots until they are just barely covered.
  6. Reduce the heat.
  7. Simmer the carrots until the sugar mixture thickens and absorbs into the carrots.
  8. Remove the carrots from heat and serve immediately.

French-Glazed Carrots

Carrots are cooked in stock when you making French-glazed carrots. The resulting side dish has a slightly sweet, slightly salty, slightly savory taste with lots of flavor and dimension.


  • 2 pounds carrots, sliced into disks
  • 2 cups chicken stock
  • 4 tablespoons butter
  • 4 teaspoons sugar


  1. Melt the butter in a large pan.
  2. Add the chicken stock, carrots, and sugar.
  3. Bring the mixture to a boil, and then reduce heat to a simmer.
  4. Simmer the carrots until soft.
  5. Remove the carrots from the liquid and set aside.
  6. Continue to cook the liquid on low heat until it thickens.
  7. Return the carrots to the pan and toss with the syrup until well coated.

Maple-Glazed Carrots

This recipe uses maple syrup for a rich, thick coating that adds a lot of flavor to the carrots.


  • 3 pounds carrots, sliced into disks
  • 1/4 cup maple syrup
  • 2 tablespoons butter
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine all ingredients in a large skillet and bring to a boil.
  2. Reduce heat and simmer on low, stirring occasionally until the carrots soften and the liquid has reduced to a thick syrup. It will take approximately 15 minutes.
  3. Serve immediately.

Tips and Variations

Making glazed carrots is simple, and the recipes are extremely forgivable. Try any of these variations to help perfect your dish.

  • Use baby carrots, rather than slicing larger carrots into disks. The baby carrots are sweeter and will add to the taste and texture of the dish.
  • Cook the carrots in a steamer bag inside the microwave and toss with the syrup to help cut down on cooking time.
  • Add some fresh herbs like parsley or thyme to the finished carrots to help enhance the flavor.
  • Add a little bourbon to the syrup ingredients to add a little extra kick to the finished carrots.

Eat Your Carrots

Glazed carrots are one surefire way of getting nearly anyone to eat vegetables. Try making one of the variations on this classic side dish and learn to love your carrots.

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How to Make Glazed Carrots