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Home Veg and Salad Sides Carrots

Brown Sugar Glazed Carrots

By:Nagi
Published:20 Nov '18Updated:13 Nov '20
90 Comments
Recipe v Video v Dozer v

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!

Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven

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!!

Brown Sugar Glazed Carrots in a white dish, ready to be served

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!

How to make Brown Sugar Glazed Carrots

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!)

  • Beef Stroganoff

  • Crispy Pan Fried Fish

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

Close up overhead of Brown Sugar Glazed Carrots, fresh out of the oven

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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Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven

Brown Sugar Glazed Carrots

Author: Nagi
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Side
4.95 from 35 votes
Servings5 as a side
Tap or hover to scale
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  • 65
Recipe video above. The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make 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:

* Nice holiday touch is to add ½ tsp of cinnamon! For a kick, add cayenne pepper.
1. Carrots - use any type of carrots. Baby, dutch, purple or standard (as I have done)
2. Sugar - Can be substituted with honey or maple syrup, and can reduce down to 1 tbsp.
Nutrition per serving.
Nutrition Facts
Brown Sugar Glazed Carrots
Amount Per Serving
Calories 191 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 414mg18%
Potassium 654mg19%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 20g22%
Protein 2g4%
Vitamin A 33555IU671%
Vitamin C 12.2mg15%
Calcium 77mg8%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 191cal (10%)Carbohydrates: 30g (10%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (19%)Cholesterol: 12mg (4%)Sodium: 414mg (18%)Potassium: 654mg (19%)Fiber: 5g (21%)Sugar: 20g (22%)Vitamin A: 33555IU (671%)Vitamin C: 12.2mg (15%)Calcium: 77mg (8%)Iron: 0.7mg (4%)
Keywords: Glazed Carrots, Roasted Carrots
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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90 Comments

  1. E. Bishop says

    November 1, 2021 at 7:03 am

    Trying these tonight

    Reply
    • Firdous Abowath says

      March 14, 2022 at 2:53 am

      Can you make these in advance and how would you reheat

      Reply
  2. Carrie L says

    October 20, 2021 at 6:38 pm

    Hi Nagi! I would love to try this over a BBQ pit. Would it work the same you think?

    Reply
  3. julie says

    October 6, 2021 at 9:32 am

    5 stars
    i added cinnamon and honey… yummy

    Reply
  4. Sandy says

    October 4, 2021 at 11:39 am

    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!” 🙂

    Reply
  5. Nelmare says

    October 2, 2021 at 10:20 pm

    5 stars
    Have made this multiple times now. Super easy! A winner every time!!

    Reply
  6. Edyta Neill says

    October 1, 2021 at 1:38 pm

    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?

    Reply
  7. Mel Robbins says

    September 19, 2021 at 11:04 am

    5 stars
    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!

    Reply
  8. Bronwen says

    August 4, 2021 at 10:12 pm

    5 stars
    Will never cooked plain old boiled carrots with my roast again!
    These are amazing and so easy! Another winner, Nagi!

    Reply
    • Nagi says

      August 5, 2021 at 7:42 pm

      You’re totally converted now!! N x

      Reply
  9. Sandra Mason-Webb says

    July 18, 2021 at 8:37 pm

    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!

    Reply
  10. Shannon says

    April 24, 2021 at 1:58 pm

    3 stars
    I made them tonight,next time I will definitely leave the garlic out..ruined it for me, but would have been great otherwise

    Reply
  11. Janine says

    April 12, 2021 at 9:35 am

    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!

    Reply
    • Sandra Mason-Webb says

      July 18, 2021 at 8:38 pm

      Totally agree! I made sure I had room in the oven, so I could do them in there.

      Reply
    • Nagi says

      April 12, 2021 at 2:00 pm

      I’m so glad you loved them Janine – roasting brings out the best flavour in vegetables! N x

      Reply
  12. Rebecca Neilsen says

    March 3, 2021 at 5:22 pm

    5 stars
    I tweaked with what was in season, foraged mushrooms, home grown tomatoes, added 4-5 juniper berries and slow cooked it. Stunning. Thsnks Nsgi

    Reply
    • Steven Rumbalski says

      October 10, 2021 at 12:48 am

      That’s not a tweak, that’s a complete different recipe

      Reply
  13. Jerri Cheesecake says

    February 6, 2021 at 12:43 pm

    5 stars
    These carrots were delicious tho my sister said ‘they were nice at first then they were to sweet’
    Well more for me.

    Reply
  14. Lucky Candido says

    January 22, 2021 at 1:27 pm

    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 !!

    Reply
  15. Mike K says

    November 29, 2020 at 11:37 am

    5 stars
    I made these for Thanksgiving this year. Minor mods to the recipe: I used whole baby carrots and I sauteed them in the butter and brown sugar a little before putting them in the pan for roasting in the over. Came out wonderful.

    Reply
  16. Liz says

    November 27, 2020 at 1:39 pm

    5 stars
    I just made these for Thanksgiving and they are FABULOUS! I had two helpings and am hoarding the leftovers!

    Reply
    • Nagi says

      November 28, 2020 at 2:27 pm

      I’m so glad you loved them Liz!! N x

      Reply
  17. monica says

    November 20, 2020 at 8:16 am

    i almost thought it was tteokbokki

    Reply
  18. Peter says

    August 1, 2020 at 3:51 pm

    Excellent recipe (again). Thanks Naji.

    Reply
  19. Will says

    July 1, 2020 at 11:45 am

    I used about 3/4 of the onions called for and added a large yellow onion, quartered into large petals. Served with broiled salmon and put a small amount of the glaze on the salmon too. Yummy!

    Reply
    • John says

      July 18, 2021 at 5:54 pm

      3/4 of the onions called for? No onions in this recipe bruh.

      Reply
  20. Keith Watson says

    May 7, 2020 at 3:28 am

    These are delicious, although I am not fond of garlic, so left that out. But from now on, this is the way I will do my carrots.

    Reply
    • Nagi says

      May 7, 2020 at 8:13 am

      Wahoo, that’s great to hear! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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