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!
Excellent recipe (again). Thanks Naji.
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!
3/4 of the onions called for? No onions in this recipe bruh.
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.
Wahoo, that’s great to hear! N x
Fantastic recipe! Used multi colored carrots and left them whole. Beautiful and tasty!
Never liked carrots. I was doing the pork roast though and others said you had to have carrots with them. So i made these and apparently i now like carrots. Just not the unseasoned boiled variety like my mum always used to make.
I LOVE this!! You’re totally converted Matthew ❤️
Going to try the Parmesan brussel sprouts next, if i like those your official a witch.
Why is the potassium and sodium level so high?
Everyone loved these. II have to admit they didn’t look as good as yours, but they will next time. LOL. Merry Christmas Nagi and Dozer.
A Christmas Eve hit! Perfect. Just followed the recipe. No leftovers. Gone in 60 seconds. Thanks, Nagi!
This recipe is delicious! I’m planning on serving for Christmas!
Enjoy Nicole! Merry Christmas!
I want to make this for my husbands potluck at work. But I’m afraid they will get too dry being refrigerated and then heated up the next day. Any tips to avoid this?
Hi Jess, they will be fine reheated, just put them in a container with a splash of water and microwave (covered) to reheat – N x
After 25 mins they are still hard.
Hi Amanda, how big are your carrots? If they are too large, I tend to cut them in half so the cook time is less – N x
What pan works best for this?
Hi Erin, any kind of skillet or non-stick pan will work fine here 🙂
The only thing that was caramelized was the pan.
Oh no Trish! What kind of pan were you using? N x
Wow. Nagi I have been a mad cook for years. I have cooked so many of your recipes and am never ever disappointed. I am currently throwing out my recipe books. Sadly I have over 100 and will only keep a handful as I rarely reference these. I am on this site daily planning my weekly meal plan. Thank you so much for your dedication to us foodies.
I tried making this now and used my oven toaster instead of my gas oven . So yummy and so easy !!!!!
I’m so glad you loved them!
Do you think you could partially bake these and them freeze them as part of a freezer meal?
Just made these as an Easier side and they are simply delectable! The garlic definitely makes it even more so 🙂 this is so simple and is now going to be a permanent fixture on our menu. Thanks and Happy Easter! 🙂
Wahoo!!!
if i’m making a lot say 8 lbs do i prepare it different
Hi Mike, you can adjust the recipe ingredients by using the slider bar to increase the amount – prepare the same way ☺️
I printed this when it arrived in email, but just made it for the first time last night. We were having your Chinese chicken soup (outstanding!!), but since I’ve vowed to eat more veg and be healthy, I made these carrots. Also made roasted broccoli (tossed with olive oil, S&P, and a bit of chili flake) at the same time. The two veggies together were a combination made in heaven! These carrots are divine! Thanks so much, Nagi!
PS. I tried marking 5 stars, but they’re not working.
Thanks so much for the feedback Sherry, I’m so happy you loved them!
Do you use dark brown sugar or light brown sugar in this recipe? Thanks!
If I use baby carrots, do I still need to halve lengthwise? Or can I roast whole and expect them to be done? Thanks!
Depending on their size, if they are larger I’d cut them in half. Just check with a skewer after 25 mins to ensure they are cooked through ❤️