Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links.
Brown sugar glazed carrots are one of the quickest and easiest side dishes you can make! With only 4 ingredients and 15 minutes total of prep and cook time, these glazed carrots will quickly become one of your favorite gluten free side dishes.
The buttery brown sugar sauce makes these maple glazed carrots the perfect holiday side dish, too!
Brown sugar glazed carrots are one of our favorite gluten free holiday recipes, but no need to wait for a special occasion—they make a wonderful side dish for any weeknight or Sunday dinner recipe, too! We’re sure you’re going to love this easy glazed carrot recipe.
Are glazed carrots the same as caramelized carrots or candied carrots?
They sure are! The brown sugar makes them candied or caramelized. If you want more sweetness, you can add a bit more maple syrup! They are truly even more delicious with that little extra sweetness.
Is brown sugar gluten free?
Brown sugar does not contain gluten containing grain ingredients and has no coloring additives that could contain gluten. This gluten free side dish is sure to be a family favorite dinner recipe!
Ingredients for Glazed Carrots with Brown Sugar Sauce
Not including salt and pepper, you need only four simple ingredients to make this glazed carrots recipe! We add parsley for garnish, but it’s optional. Here’s what you’ll need to make brown sugar carrots:
- butter, unsalted
- carrots, peeled and sliced into thick sticks
- brown sugar
- maple syrup
- Pinch ground black pepper
- Freshly chopped parsley for garnish, optional
How to Make Glazed Carrots
Brown sugar glazed carrots take just two steps and 15 minutes total to make. They’re the perfect side dish for how easy to make and tasty they are! Follow these instructions to make carrots glazed with brown sugar:
- In a large skillet, melt butter over medium heat. Toss in carrots, followed by brown sugar, maple syrup, salt, and pepper.
- Cook the mixture, stirring occasionally until the carrots are tender and the sauce has reduced to a bubbling glaze.
Carrots glazed with brown sugar are best served immediately with a sprinkling of freshly chopped parsley and a little freshly ground black pepper as a contrast for some of the sweetness.
Keep in mind, the maple glaze will thicken a little more once it is removed from heat.
Brown Sugar Carrots Recipe Tips
- How to cut carrots: I cut the carrots into larger sticks, but they can also be cut into thick slices. For easy preparation, the carrots can be cut a day or so ahead of time and kept in the refrigerator until you need them, or you can use baby carrots bought in a bag. Regardless, the important part is to make sure all the carrots are equal in size (and not too thin) for even cooking. Baby carrots or larger sticks will take longer to cook through in comparison to smaller slices.
- While you can slice the carrots ahead of time, coating them in the brown sugar glaze is best done right before serving. The butter in the glaze will solidify when refrigerated.
- Want to add a bit more flavor? Mix in a pinch of ground cinnamon or zest from an orange!
- I top my maple glazed carrots with freshly chopped parsley for a contrast in color and flavor.
Best Holiday Roast Recipes
This is one of my favorite side dishes to add to my holiday recipes every year. So easy, so delicious and a perfect pairing for my holiday roast.
- Slow Roasted Prime Rib
- Boneless Roast
- Beef Tenderloin on the Grill
- Standing Rib Roast
- Instant Pot Prime Rib
- Whole Beef Tenderloin
And try more Easy Christmas Dinner Ideas!
Brown Sugar Glazed Carrots
- 3 tablespoons butter unsalted
- 2 pounds carrots peeled and sliced into thick sticks
- 6 tablespoons brown sugar
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- Pinch ground black pepper
- Freshly chopped parsley for garnish optional
- In a large skillet, melt the butter over medium heat. Toss in the carrots, followed by the brown sugar, maple syrup, salt, and pepper.
- Cook the mixture, stirring occasionally, until the carrots are tender and the sauce has reduced to a bubbling glaze.
- The glaze will thicken a little more once it is removed from heat. Serve immediately topped with the freshly topped parsley if desired.
This post was updated on August 13, 2019.