Glazed Carrots | Sweet Holiday Side Dish

Quick Info

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: Serves 6–8 as a side
• Course: Side Dish
• Cuisine: Classic American with a festive twist
• Skill Level: Easy
• Special Equipment: Large sauté pan with lid (or wide saucepan), vegetable peeler, microplane zester

Introduction

The first year I hosted Thanksgiving, my grandmother quietly slipped a bag of carrots onto my counter and said, “Trust me—glaze them and watch everyone forget about the turkey.” She was right. These Glazed Carrots are sunshine on the table: tender coins bathed in a buttery, glossy sauce with just enough sweetness and citrus to keep them bright. They’re the side I can count on for picky eaters and foodies alike—my kids call them “candy carrots,” and the name has stuck.

Whether you’re feeding a holiday crowd or rounding out a Tuesday roast chicken, this sweet holiday side dish comes together fast, holds beautifully, and adds that jewel-toned pop every plate needs. Let’s make carrots the star they deserve to be.

Ingredients

Main Ingredients

• 2 lbs carrots, peeled and cut into ½-inch coins (or use pre-cut baby carrots)
• 3 tbsp unsalted butter (or dairy-free butter)
• 3 tbsp brown sugar (light or dark)
• 1 tbsp pure maple syrup (or honey)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• ¼ tsp ground cinnamon (optional, cozy)
• 1 cup low-sodium vegetable broth (or water)
• 1 tbsp fresh lemon juice (or orange juice for a warmer note)
• 1 tsp finely grated orange zest (optional but lovely)
• 1–2 tsp apple cider vinegar (to balance sweetness, adjust to taste)
• 2 tbsp chopped fresh parsley or dill, for garnish

Optional / Variations

• Brown Butter Pecan Carrots: Toast ¼ cup chopped pecans in 1 tbsp butter; stir in at the end.
• Ginger-Maple Glaze: Add 1 tsp freshly grated ginger and swap cinnamon for a pinch of allspice.
• Honey-Thyme Carrots: Replace maple with 1 tbsp honey and finish with 1 tsp chopped thyme.
• Savory-Smoky: Skip cinnamon; add ¼ tsp smoked paprika and a pinch of chili flakes.
• Dairy-Free: Use olive oil or plant butter; the glaze will still be glossy.
• Make It Orange-Glazed: Use all orange juice instead of lemon; keep the vinegar for balance.
• For Extra Velvet: Whisk 1 tsp cornstarch into 1 tbsp cold water and add in the last 2 minutes to thicken.

Instructions

Step 1: Prep the Carrots

Peel carrots and slice into even ½-inch coins so they cook uniformly. If using baby carrots, halve any thick ones lengthwise so everything is similar in size. My little kitchen elves love this job—one peels, one organizes “carrot buttons.”

Step 2: Simmer to Tender

In a wide sauté pan, combine carrots, broth, butter, brown sugar, maple syrup, salt, pepper, and cinnamon if using. Bring to a boil over medium-high, then reduce to medium. Cover and simmer 8–10 minutes, stirring once, until the carrots are just tender when pierced with the tip of a knife.

Step 3: Reduce to a Glossy Glaze

Remove the lid. Stir in lemon (or orange) juice and orange zest. Continue cooking uncovered, stirring occasionally, until the liquid reduces to a syrupy glaze that coats the carrots, 5–8 minutes. If the pan looks dry before the carrots are glossy, add a splash of water; if too saucy, keep simmering. You want a shiny sheen that clings to each piece.

Step 4: Balance the Sweetness

Off the heat, stir in 1–2 tsp apple cider vinegar to brighten the flavors. Taste and adjust salt and acid until the sweetness sings rather than shouts. The glaze should be buttery, lightly sweet, citrusy, and balanced.

Step 5: Garnish & Serve

Transfer to a warm serving dish and scatter with chopped parsley (or dill for a springy vibe). Serve immediately, or hold warm for up to 30 minutes over the lowest heat with a splash of water to keep the glaze fluid. At our table, these disappear between bites of mashed potatoes—it’s always the surprise favorite.

Tips & Variations

• Cut Evenly: Uniform slices = uniform tenderness and a better glaze.
• Baby Carrots Shortcut: They work perfectly; just cook 2–3 minutes longer if very thick.
• Make-Ahead for Holidays: Par-cook carrots in salted water 4–5 minutes until just tender; chill. Right before serving, make the glaze in the pan and toss in the carrots to finish—5 minutes to the table.
• Stovetop vs. Oven: For a roasty spin, toss carrots with 2 tbsp melted butter, 2 tbsp brown sugar, salt, pepper, and 1 tbsp orange juice. Roast at 400°F/200°C 20–25 minutes, stirring once; finish with vinegar and zest.
• Slow Cooker Friendly: Add all ingredients except vinegar, zest, and herbs to a slow cooker. Cook on LOW 3–4 hours (or HIGH 1½–2 hours) until tender. Stir in vinegar, zest, and herbs just before serving; leave the lid off for 10–15 minutes if you want the glaze thicker.
• Less Sugar Option: Reduce brown sugar to 2 tbsp and rely on orange juice for natural sweetness.
• Extra Shine: A small pat of butter swirled in at the end makes the glaze restaurant-glossy.
• Spice It Your Way: Warm spices (cinnamon, cardamom) read “holiday,” while ginger and chili flakes bring a lively, modern edge.
• Garnish Ideas: Toasted pumpkin seeds or pistachios add crunch; pomegranate arils make them party-pretty.
• Pairing Notes: These complement roasted turkey, baked ham, beef tenderloin, salmon, or a cozy lentil loaf.
• Kid Strategy: Serve a few “plain” carrots alongside the glazed ones; most kids end up choosing the shiny ones after a taste.

Nutrition

(Per serving, 1/8 of recipe; estimates with butter and brown sugar.)

• Calories: 140
• Protein: 1 g
• Carbs: 19 g
• Fat: 7 g
• Fiber: 3 g
• Sodium: 220 mg
• Sugar: 13 g

Final Thoughts

There’s a reason Glazed Carrots show up on so many holiday tables: they’re dependable, elegant, and quietly irresistible. The buttery-citrus glaze turns humble carrots into something worthy of the good serving bowl, and the quick stovetop method keeps oven space free for roasts and pies. If your family leans toward ginger-maple or honey-thyme, make it your signature—Grandma would approve of any version that gets the bowl scraped clean.

Save this for glazed carrots, sweet holiday side dish, easy vegetable sides, Thanksgiving sides, Christmas dinner vegetables, and weeknight carrot recipes. From my holiday-happy kitchen to yours—may your table be warm, bright, and delicious.