Butter & Brown Sugar Glazed Carrots

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.