Butter & Brown Sugar Glazed Carrots

The simplest Thanksgiving side dish with only three ingredients that can be made in no time: sweet & buttery brown sugar glazed carrots.

Brown Sugar Glazed Carrots

If you need a really simple last-minute side dish for your holiday table, this is it! Carrots boiled until tender, then tossed in a buttery & brown sugar glaze. Seasoned simply with a pinch of salt to bring out the sweet brown sugar flavor. It truly cannot get easier than that! We’ve been eating a version of these carrots in our family for years. They’re such a no-brainer recipe that everyone ends up loving and going back for seconds. I think they’d be the perfect vegetable addition alongside some brussels sprouts and this roasted apple salad.


Butter & Brown Sugar Glazed Carrots

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sweet and buttery brown sugar glazed carrots

servings: 4

  • Author: Kayla Howey


  • 1 lb long carrots, scrubbed and trimmed
  • 4 tbsp butter
  • ½ cup brown sugar
  • 2 tbsp water
  • kosher salt


  1. Bring a large pot of really well-salted water to a boil. Place the carrots into the boiling water and boil for about 6 minutes, or until tender (but not mushy). Drain the carrots.
  2. In a large skillet, melt the butter. Whisk in the brown sugar and water. Allow the glaze to simmer for about 3 minutes until smooth and thickened. Toss in the carrots and coat with the glaze.
  3. Season with a pinch of salt to taste.


I typically will make 1 pound of carrots for every 4 people. If you’re cooking for a larger crowd, this recipe multiples really easily.

For the carrots, you can keep them whole or cut them however you’d like. Just adjust the boil time depending on the size of carrot to ensure they’re tender.

Brown Sugar Glazed Carrots

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