Glazed Carrots

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These stovetop glazed carrots are buttery, slightly sweet, and kissed with a tangy hint of vinegar. They’re tender with a glossy, caramelized glaze and a pop of fresh parsley on top.

Course Side Dish

Keyword Brown Sugar Glazed Carrots, Easy Stove Top Glazed Carrots, Glazed Carrots Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 103

Author Erren Hart

Ingredients

2 lbs fresh carrots peeled and cut into ½ inch rounds
2 tablespoons butter softened
1 tablespoon brown sugar
Water enough to just cover the carrots
½ teaspoon white wine vinegar
Small handful of parsley chopped (for garnish)
Kosher salt to taste

US Customary - Metric

Instructions

Arrange the carrots in a single layer in a wide pan.
Swirl the pan slightly to ensure even spacing between the carrots.
Sprinkle the brown sugar over them.
Pour in just enough water to barely cover the carrots.
Add the butter to the pan and turn the heat to high.
Move the pan occasionally to keep the carrots evenly spaced as they cook.
Once the liquid begins reducing, lower the heat to medium.
Continue cooking until the butter emulsifies into the liquid, forming a smooth, glossy glaze.
Avoid overcooking—too much reduction will make the sauce oily, while too little will leave it thin and watery.
Once the glaze is complete, toss in the chopped parsley and stir to coat.
Transfer to a serving dish and sprinkle with a pinch of kosher salt for added texture and flavor.

Video

Notes

Erren's Top Tips

Slice Evenly for Even Cooking
Try to keep your carrot slices around the same thickness—about ½ inch. This helps them cook at the same speed and gives you that perfect tender-but-not-mushy texture.

Use a Wide Pan
A wide sauté pan works best here so the carrots can spread out in a single layer. This keeps them from steaming and helps that glossy glaze form properly.

Watch the Water Level
Add just enough water to barely cover the carrots. Too much, and you’ll end up boiling them instead of glazing. You want it to reduce down and mix with the butter and sugar to make the sauce.

Don’t Rush the Glaze
Once the liquid starts to reduce, lower the heat and let it gently simmer. Stir occasionally and keep an eye on it—glaze happens when the butter and sugar emulsify into a smooth, syrupy coating.

Taste and Adjust at the End
Add your kosher salt at the very end, once the glaze is perfect. This helps you control the flavor and avoid over-seasoning early on.

Storage & Freezing Instructions

To Store:

Let the carrots cool completely, then transfer them to an airtight container. Store in the fridge for up to 4 days. The glaze may thicken slightly in the fridge, but it reheats beautifully.

To Reheat:

Warm them gently in a skillet over medium-low heat with a splash of water or a dab of butter to loosen the glaze. You can also microwave them, but the texture is best on the stove.

To Freeze:

Glazed carrots can be frozen, though the texture may soften slightly after thawing. Let them cool completely, then freeze in a sealed bag or container for up to 2 months. Thaw overnight in the fridge before reheating on the stove.

Nutrition