If you need a quick and delicious holiday side dish, whip up these brown sugar glazed carrots in just 20 minutes. This dish is made completely on a stovetop and is easy to keep warm after it's cooked.
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Having a quick and easy side dish for the holidays is essential.
I love these brown sugar glazed carrots for many reasons but especially because the recipe uses minimal ingredients, requires minimal time in the kitchen, and can be made completely on the stovetop.
This recipe is inspired by the carrots my grandpa used to make us as kids. It's the perfect side dish that everyone (even kids) will love!
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What You'll Learn In This Recipe
- Tips for keeping the dish warm. This will be especially helpful for holiday dinners.
- How to make this side with baby carrots.
- An alternative option if you prefer roasted carrots.
If you're preparing this recipe for Thanksgiving dinner, don't forget to grab my (free) timeline to keep yourself organized and on track!
Ingredients You Need
There are only 5 main ingredients you'll need for these stovetop carrots.
- Carrots: I prefer whole carrots that have been peeled and cut down. However, baby carrots will also work.
- Brown sugar: If you prefer a less sweet dish, you can cut down on the amount of brown sugar.
- Unsalted butter: If you use salted butter, adjust the amount of added salt that's called for in the recipe.
- Ketchup: This may sound like a weird ingredient, but it adds a unique and delicious flavor.
- Worcestershire sauce: This ingredient adds an umami, salty taste to the carrots. Don't skip it!
- Morton kosher salt/black pepper: Vegetables need to be properly seasoned. Always taste and add more salt and pepper, as needed.
How To Make This Recipe
Here's a simple step-by-step process for making brown sugar glazed carrots:
1. Melt the butter over medium heat in a pot. Add brown sugar, ketchup, Worcestershire sauce, salt, and pepper, and stir until a sauce forms.
2. Turn heat to medium-high, then add in carrots, and cover with a lid.
3. Cook the carrots for about 12–16 minutes until the carrots are warmed through but still slightly crunchy.
4. Transfer the carrots to a serving dish, then pour the excess glaze on top.
Expert Tips
- Keep Warm: Immediately, cover the serving tray with foil after you’re done cooking. This will keep the carrots warm for 30 minutes.
- Leftovers: Store leftovers in an airtight container for up to 6 days. Reheat in the microwave or on the stovetop until heated through.
- Don't cook the carrots too long, or they will get soft and mushy. You want the carrots to still have some crunch!
Recipe FAQs
Yes, you can easily substitute whole carrots for baby carrots.
No, unfortunately, you can't prepare the dish ahead of time. However, you can mise en place (measure out) all of the ingredients so that it's ready to cook when it's time.
Sure, simply roast the carrots in the oven, make the glaze in a pot, and pour the glaze on top.
To roast carrots: Heat oven to 425°F (220°C). Line a large baking pan with aluminum foil. Roast carrots for 30–35 minutes, flipping carrots over halfway through the cooking process, until carrots have caramelized and are fork tender.
More Side Dish Recipes
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Stovetop Brown Sugar Glazed Carrots
Equipment
- pot with lid
- serving dish
Ingredients
- 2 pounds whole carrots scrubbed and sliced in half lengthwise ½ inch (1 cm) thick and wide
- ⅓ cup firmly packed brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon ketchup
- ½ teaspoon Worcestershire sauce
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Instructions
- Melt butter over medium heat in a pot. Add brown sugar, ketchup, worcestershire sauce, salt, and pepper, stirring occasionally, until a sauce forms.
- Turn heat to medium high, and add in carrots. Cook covered, stirring occasionally, until warmed through, about 12–16 minutes. The carrots will still be slightly crunchy.
- Transfer the carrots to a serving dish then pour the excess glaze on top. Serve immediately.
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