These are the BEST Glazed Carrots – Lightly sweetened, delicately seasoned, and perfectly glazed. These carrots make an amazing side dish that both kids and adults can’t get enough of!
If you love carrots, you’ve got to try my tasty Oven Roasted Carrots too!
Glazed Carrots bring to mind an expression that I heard used recently – “Dirt Candy”. To me, these glazed carrots are the epitome of what sweets growing from the ground would taste like – Just cooked enough to barely be tender, then finished with a lightly-sweet glaze tinged with lemon, and sprinkled with fresh thyme.
Anyways… I’m always on the lookout for side dish recipes that can be made simply with vegetables that aren’t super perishable, and can hold up in your fridge for a week. Quite often I’m guilty of putting all of my focus on the main dish, and leaving the vegetables as an afterthought. For that reason, I like to keep the basic, hearty vegetables on hand – carrots, broccoli, brussels sprouts. All of these vegetables can be roasted or quickly steamed, and they seem to compliment a variety of dishes.
This sweet carrots recipe comes together quickly on your stovetop.
What Do You Use for Glazed Carrots?
- Chicken Broth
- Lemon Juice
You can use a pound of sliced carrots or baby carrots for this recipe. If using baby carrots, you will need to increase the carrot cook time from 5 minutes to 10-15 minutes. If using regular carrots, peel them then slice them on the bias (diagonally) about 1/4-inch thick.
How to Make Glazed Carrots on the Stovetop:
- Bring carrots to boil in chicken stock seasoned with salt and sugar.
- Simmer for 5 minutes, until barely tender.
- Remove cover and increase heat to high.
- Reduce liquid.
- Add butter and sprinkle in lemon juice.
Why Are My Glazed Carrots Watery?
- If your glazed carrots seem watery, you may need to reduce the liquid further in step 2.
How to Make Oven Glazed Carrots
- Increase butter to 3 Tablespoons and melt in a small skillet. Add salt and sugar and stir to combine. Toss carrots with butter mixture and bake in a 425-degree oven for 20 minutes. Toss with lemon juice and thyme and serve. Note: You won’t use chicken broth for the oven method.
Can Glazed Carrots be Made Ahead of Time?
- These carrots taste best when prepared fresh. However, if needed, they can be made ahead and kept in the fridge for up to three days. To reheat, add to a skillet and heat over medium-low heat, adding a splash of water if necessary.
Glazed Carrot Variations:
- Maple Glazed Carrots: Swap out the sugar for maple syrup.
- Brown Sugar Glazed Carrots: Swap out the white sugar for brown sugar.
- Honey Glazed Carrots: Swap out the sugar for honey.
- Glazed Carrots with Orange Juice: Swap out the lemon juice for orange juice.
- Glazed Baby Carrots: Substitute baby carrots for the sliced carrots and increase the carrot cook time to 10-15 minutes
Side Dish Recipes:
- Easy Mashed Potatoes with Sour Cream
- Smashed Brussels Sprouts
- Grilled Potato Salad with Tangy Mustard Dressing
- Arugula Salad Recipe
- Thai Cucumber Salad
- Crispy Smashed Potatoes with Mojo Sauce
- Shaved Brussels Sprouts Salad with Mustard and Parmesan
What to Serve with Glazed Carrots:
- Easy Roasted Chicken
- Shake N Bake Pork Chops
- Sous Vide Filet Mignon
- Ribeye Steak
- Red Wine Braised Short Ribs
If you loved this candied carrots recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Glazed Carrots Recipe
The Best Glazed Carrots
- 1 pound carrots (peeled, about 6 medium)
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
- 2 teaspoons lemon juice
- 1/2 teaspoon minced fresh thyme
- Ground black pepper
- Slice the carrots, on the bias, about 1/4 inch thick.
- Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12-inch skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the carrots are almost tender when poked with a fork, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Cut the butter into 4 pieces and add it to the skillet along with the remaining 2 tablespoons sugar. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Off the heat, add the lemon juice and minced thyme and toss to coat.
- Season to taste with pepper and serve immediately.
Note: This post was originally published in March 2015 – It has been updated with new photographs but the recipe remains the same.