Glazed Carrots are usually made on the stove but they are so much more amazing roasted!!! Tossed with brown sugar and butter then roasted so you get gorgeous caramelised edges with a caramel-like sauce, this a super quick and easy carrot side dish that’s so outrageously delicious, you could just have a bowl of this for dinner. (I did!)
If you’re out of oven space, try this stove top version – with the same caramelisation!
Glazed Carrots with caramelisation!
Maybe it’s because I live in Australia and not North America, but it never occurred to me to make glazed carrots without caramelised edges. Yet, when I had a scout around the internet before publishing this recipe, I was somewhat bemused to see that the standard recipe seems to be made on the stove without any caramelisation.
So really, they’re boiled carrots coated in a sugary syrup. (I’m being cheeky. 😂)
But when you roast them so you get caramelised edges? OMG!!
ROASTING RULES!
Roasting trumps stove top everyday, even if they’re sautéed until golden. Roasting carrots intensifies the flavour and natural sweetness in a way you can’t achieve on the stove.
How to make Brown Sugar Glazed Carrots
This is a super quick and easy recipe. Just toss the carrots in brown sugar (or honey or maple syrup), butter and oil with a good pinch of salt and pepper. Then just roast for 25 minutes in a hot oven (220C/425F) until the carrots are caramelised on the edges. A hot oven works best so we can get caramelised edges without the carrot getting too soft and wrinkled.
What you’ll end up with is a pan of tender carrots (but not mushy soft) and enough caramel-like sauce to glaze the carrots (hence the name – Glazed Carrots!) but not so much that you feel like you’re eating a dessert.
TIP: I use both oil AND butter here. The reason is that butter provides better flavour but it burns at high temperatures. So by combining with oil, we get the best of both worlds!
What to serve with glazed carrots
Glazed carrots will pair beautifully with most non-Asian meals though I wouldn’t use them with mains with a sweet sauce – too much sugar. It would be ideal to pop in the oven at the same time as this Baked Chicken Breast or Roast Chicken, or this Roast Pork with Crispy Crackling.
Have it as your side for a quick one-pan Baked Chicken and Rice, Meatloaf, or make complete a meat-free meal by adding a side of Mushroom Rice.
Some more quick dinner ideas that will pair beautifully with these Glazed Carrots:
-
Crispy Garlic Chicken Thighs (reader favourite!)
It’s a also a classic for holiday dinner tables, including Thanksgiving and Christmas.
But honestly? These Glazed Carrots are SO GOOD you might do what I did yesterday – just have a big bowl of these as a meal! – Nagi x
FAQ in BRIEF
Best carrots to use for Glazed Carrots – Any! Baby carrots, dutch carrots, standard carrots (pictured), multi coloured carrots. All types of carrots are suitable for this recipe – just cut larger carrots to size (see video or above steps).
How long does it take to roast carrots – Just 25 minutes at 220C/425F. A hot oven works best so we can get caramelised edges without the carrot getting too soft and wrinkled.
How to make Glazed Carrots on the stove – Roasting honestly brings out the best flavour in carrots, but if you’re out of oven capacity, use this Stove Top Glazed Carrots recipe.
These are too sweet for my taste! Well, these are Glazed Carrots so they are sweet! This recipe calls for 1/4 cup of brown sugar for 1 kg / 2 lb of carrots. But it can be reduced down to 1 tbsp whilst still ending up with a beautiful glaze – I do this depending on what I’m serving as the main.
Can you make Glazed Carrots ahead of time? YES! The best way is to get them out of the oven when they are tender-crisp, not super soft. They will hold up perfectly in the fridge for 2 to 5 days, then reheat in the microwave.
WATCH HOW TO MAKE IT
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Brown Sugar Glazed Carrots
Ingredients
- 1 kg / 2 lb carrots , peeled (Note 1)
- 1/4 cup (40g) brown sugar , loosely packed (Note 2)
- 2 garlic cloves , minced
- 2 tbsp butter (30g) , melted (or olive oil)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Parsley , for garnish (optional)
Instructions
- Preheat oven to 220C/425F (standard) or 200C/400F (fan).
- Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
- Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
- Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
- Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Spot Dozer!
Jade says
I cannot stand carrots… except for these ones 😍
Tia says
I made this for Christmas last year and it was such a hit I got asked to make it again this year! It’s a big winner and so so easy. The perfect side dish!
Sharon says
So good!
Megan Bickel says
Hello! I am making this recipe for Thanksgiving and was curious if light or dark brown sugar should be used?
Thanks!
Nagi says
I use light, Megan, unless it specifies dark in the recipe but either one will work here – the colour will be darker if you choose dark brown. N x
Anne says
What siz pan should I use and how many servings will you get from this recipe ?
Judith Stuurman says
I’ve been wondering all along how can I make delicious carrots.Tomorrow I’ll try it.Thank you
E. Bishop says
Trying these tonight
Firdous Abowath says
Can you make these in advance and how would you reheat
Carrie L says
Hi Nagi! I would love to try this over a BBQ pit. Would it work the same you think?
julie says
i added cinnamon and honey… yummy
Sandy says
Hi Nagi, I’m starting to think about Thanksgiving sides and these look wonderful. Any thought on how I might make them orange glazed carrots? OJ, Orange jam? Other? Or “it will taste awful so don’t try it!” 🙂
Linda says
What about orange marmalade?
Nelmare says
Have made this multiple times now. Super easy! A winner every time!!
Edyta Neill says
I am going to make this recipe happen tomorrow. But I’m wondering… If I freeze the carrots glazed like this will they be as good defrosted?
Mel Robbins says
Served these with your delicious lamb and they are now our “go to” carrot recipe. It was simple and they came out beautifully caramelised..YUM P.S. Our Golden Ellie loved them too!
Bronwen says
Will never cooked plain old boiled carrots with my roast again!
These are amazing and so easy! Another winner, Nagi!
Nagi says
You’re totally converted now!! N x
Sandra Mason-Webb says
Loved this recipe! My husband (he’s Texan and I’m Australian) loves baked carrots, but I always find them a bit boring. When I found this recipe I was very happy. It was delicious, and both hubby and I were very impressed. I put only a very small amount of garlic, as neither of us are much of a fan of strong garlic. I also left out the black pepper as I couldn’t find it (and I don’t like pepper much either). Overall it was delicious!
Shannon says
I made them tonight,next time I will definitely leave the garlic out..ruined it for me, but would have been great otherwise
Janine says
I made these Brown Sugar Glazed Carrots this evening and they were superb! Roasting them in the oven is definitely the way to go. Thank you for providing such a quick, easy and delicious recipe. This recipe is a keeper!
Sandra Mason-Webb says
Totally agree! I made sure I had room in the oven, so I could do them in there.
Nagi says
I’m so glad you loved them Janine – roasting brings out the best flavour in vegetables! N x
Rebecca Neilsen says
I tweaked with what was in season, foraged mushrooms, home grown tomatoes, added 4-5 juniper berries and slow cooked it. Stunning. Thsnks Nsgi
Steven Rumbalski says
That’s not a tweak, that’s a complete different recipe
Jerri Cheesecake says
These carrots were delicious tho my sister said ‘they were nice at first then they were to sweet’
Well more for me.
Lucky Candido says
Absolutely great !!!! Me an my shorty loved this recipe. I did everything to the T, with the multi color carrots and they were delicious! I made them with crab cakes and roasted green beans. Yummmm !!