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Tender glazed carrots with butter, brown sugar, and vinegar—easy stovetop side dish ready in 30 mins!
Know Before You Scroll
Serves
6 people
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Flavor Profile
Buttery, sweet, and just a tiny bit tangy. These carrots are soft but not mushy, coated in a glossy glaze that’s rich with brown sugar and butter and finished with a fresh, herby pop.
Difficulty Level
Easy. Just slice, simmer, swirl, and serve. You’ve got this.
Equipment Needed
Wide pan, knife, cutting board, measuring spoons, spatula or spoon
Top Tip
Don’t walk away! Keep an eye on the glaze—it can turn from perfect to oily if it reduces too far. You want glossy, not greasy.
Time-Saving Tips
Use pre-cut bagged carrots or baby carrots to skip the peeling and slicing. Just adjust cook time slightly based on size.
Ingredient Swaps
No white wine vinegar? Try apple cider vinegar or even lemon juice for that same bright finish.
What You’ll Need
Fresh carrots, butter, brown sugar, water, white wine vinegar, parsley, kosher salt
Why I Love This Recipe
These stovetop carrots are the unsung hero of my dinner plate right now. Sweet, buttery, a little tangy from a splash of vinegar, and finished with a caramel-y glaze that makes them feel way fancier than they are.
They take about 30 minutes. One pan. No oven. No fuss. Just carrots, butter, and brown sugar turning into this dreamy little side dish that goes with everything.
I wasn’t planning to post these because they felt too simple. But I keep making them. You keep asking about them. So here we go—easy stovetop glazed carrots coming your way.
You can find the full, printable recipe at the bottom of this post, but read on for detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare the Carrots
Start by peeling 2 pounds of fresh carrots and slicing them into uniform ½-inch rounds. Consistent sizing ensures even cooking and that perfect tender texture we’re aiming for.
2
Arrange in the Pan
Grab a wide sauté pan and spread your sliced carrots in a single, cozy layer—this gives them space to cook evenly and soak up all that sweet, buttery goodness. Sprinkle a tablespoon of brown sugar over the top, then pour in just enough water to barely cover the carrots. Add 2 tablespoons of softened butter, turn the heat to high, and bring everything to a boil.
3
Simmer & Swirl
Once it starts bubbling, reduce the heat to medium and let it simmer uncovered. Give the pan an occasional gentle swirl to keep the carrots moving and help that glossy glaze form, coating every slice with caramelized magic.
4
Cook and Glaze
As the water reduces, lower the heat to medium. Keep a close eye on the pan—you’re looking for the liquid to emulsify with the butter and sugar, creating a smooth, glossy glaze that clings to the carrots. This process transforms the simple ingredients into a luscious coating.
5
Finish and Serve
Once the glaze has formed, add a ½ teaspoon of white wine vinegar to introduce a subtle tang that balances the sweetness. Toss in a small handful of chopped parsley, stirring to evenly distribute the herbs and add a fresh pop of color. Transfer the glazed carrots to a serving dish and sprinkle with kosher salt to enhance the flavors and add a slight crunch. Serve immediately and watch them disappear!
Perfect Pairings
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Recipe
Glazed Carrots
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)
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, mix in the vinegar and chopped parsley and toss to coat.
- Transfer to a serving dish and sprinkle with a pinch of kosher salt for added texture and flavor.
Tips
Erren’s Top Tips
Slice Evenly for Even CookingTry 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.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use baby carrots instead of sliced carrots?
Yes! Baby carrots work great—just be sure to cook them a bit longer since they’re thicker. You may also want to slice larger ones in half lengthwise for even cooking.
Do I have to use white wine vinegar?
Nope! Apple cider vinegar, lemon juice, or even a tiny splash of balsamic will work in a pinch. The key is that little hit of acid to balance the sweetness.
Can I make this recipe dairy-free?
Totally. Swap the butter for a plant-based butter or a neutral oil like avocado or olive oil. The glaze won’t be quite as rich, but it’ll still be delicious.
Why is my glaze too watery or oily?
This usually means it didn’t reduce enough (too watery) or it reduced too much (too oily). Keep the heat on medium once the water starts evaporating and stir occasionally to help it emulsify.
What can I serve these carrots with?
These glazed carrots go with everything—roast chicken, pork chops, Thanksgiving turkey, or even a big grain bowl. They’re the kind of side dish that fits in everywhere.
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