Glazed Carrots are usually made on the stove but they are so much more amazing roasted!!! Tossed with brown sugar and butter then roasted so you get gorgeous caramelised edges with a caramel-like sauce, this a super quick and easy carrot side dish that’s so outrageously delicious, you could just have a bowl of this for dinner. (I did!)
If you’re out of oven space, try this stove top version – with the same caramelisation!
Glazed Carrots with caramelisation!
Maybe it’s because I live in Australia and not North America, but it never occurred to me to make glazed carrots without caramelised edges. Yet, when I had a scout around the internet before publishing this recipe, I was somewhat bemused to see that the standard recipe seems to be made on the stove without any caramelisation.
So really, they’re boiled carrots coated in a sugary syrup. (I’m being cheeky. 😂)
But when you roast them so you get caramelised edges? Yes!!
Carrots love to be roasted!
Roasting beats stove top everyday, even if they’re sautéed until golden. Roasting carrots intensifies the flavour and natural sweetness in a way you can’t achieve on the stove!
How to make Brown Sugar Glazed Carrots
The key here is to roast in a hot oven so the brown sugar and butter turns into a glaze that coats the carrots beautifully before the carrots become overly soft and wrinkled. Plus, they roast faster – just 25 minutes!
Cut peeled carrots on the diagonal into 4cm / 1.75” lengths.
Same size – Halve thicker end so all the pieces are roughly the same size, to ensure they roast evenly.
Toss the carrots with the glaze ingredients – brown sugar (or honey or maple syrup), melted butter, oil, garlic salt and pepper. I use both oil AND butter here because butter provides better flavour but it burns at high temperatures. So by combining with oil, we get the best of both worlds!
Roast for 15 minutes – Place the carrots in a preheated 220°C/425°F (200°C fan-forced) oven and roast for 15 minutes. Then take it out of the oven and give the carrots a toss to coat in the glaze which will have melted on the tray.
Roast for a further 10 minutes until the edges of the carrots have caramelised.
Final toss – The glaze on the tray will have thickened more and becomes caramel-like so when you toss the carrots one last time, they coat the surface beautifully. Then all that’s left to do is transfer into a serving bowl!
Note on roasting time – 25 minutes total roasting time might sound short, but we’re using a hot oven so they roast faster. A hot oven works best so we can get caramelised edges without the carrot getting too soft and wrinkled.
What to serve with glazed carrots
Glazed carrots will pair beautifully with most non-Asian meals though I wouldn’t use them with mains with a sweet sauce – too much sugar. It would be ideal to pop in the oven at the same time as this Baked Chicken Breast or Roast Chicken, or this Roast Pork with Crispy Crackling.
Have it as your side for a quick one-pan Baked Chicken and Rice, Meatloaf, or make complete a meat-free meal by adding a side of Mushroom Rice.
Some more quick dinner ideas that will pair beautifully with these Glazed Carrots:
Crispy Garlic Chicken Thighs (reader favourite!)
It’s a also a classic for holiday dinner tables, including Thanksgiving and Christmas.
But honestly? These Glazed Carrots are SO GOOD you might do what I did yesterday – just have a big bowl of these as a meal! – Nagi x
Glazed Carrots FAQ
Any! Baby carrots, dutch carrots, standard carrots (pictured), multi coloured carrots. All types of carrots are suitable for this recipe – just cut larger carrots to size (see video or above steps).
Just 25 minutes in a hot oven – 220°C/425°F (200°C fan-forced). A hot oven works best so we can get caramelised edges without the carrot getting too soft and wrinkled.
Roasting honestly brings out the best flavour in carrots, but if you’re out of oven capacity, use this Stove Top Glazed Carrots recipe.
Well, these are Glazed Carrots so they are sweet! 🙂 This recipe calls for 1/4 cup of brown sugar for 1 kg / 2 lb of carrots. But it can be reduced down to 1 tbsp whilst still ending up with a beautiful glaze – I do this depending on what I’m serving as the main.
YES! The best way is to get them out of the oven when they are tender-crisp, not super soft. They will keep in the fridge for 2 to 5 days, then reheat in the microwave and give the carrots a good toss to coat in the glaze before serving. Be sure to use a rubber spatula to get every bit of glaze off the tray!
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Brown Sugar Glazed Carrots
Ingredients
- 1 kg / 2 lb carrots , peeled (Note 1)
- 1/4 cup (40g) brown sugar , loosely packed (Note 2)
- 2 garlic cloves , minced
- 2 tbsp butter (30g) , melted (or olive oil)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Parsley , for garnish (optional)
Instructions
- Preheat oven to 220°C/425°F (200°C fan-forced).
- Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
- Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
- Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
- Final toss then serve – Give the carrots a final toss in the glaze on the tray then transfer to a serving bowl and sprinkle with parsley if using. Serve warm.
Recipe Notes:
Nutrition Information:
Life of Dozer
Spot Dozer!
(He’s the gold one on the left 🥰)
Hi Nagi, I’m starting to think about Thanksgiving sides and these look wonderful. Any thought on how I might make them orange glazed carrots? OJ, Orange jam? Other? Or “it will taste awful so don’t try it!” 🙂
What about orange marmalade?
Have made this multiple times now. Super easy! A winner every time!!
I am going to make this recipe happen tomorrow. But I’m wondering… If I freeze the carrots glazed like this will they be as good defrosted?
Served these with your delicious lamb and they are now our “go to” carrot recipe. It was simple and they came out beautifully caramelised..YUM P.S. Our Golden Ellie loved them too!
Will never cooked plain old boiled carrots with my roast again!
These are amazing and so easy! Another winner, Nagi!
You’re totally converted now!! N x
Loved this recipe! My husband (he’s Texan and I’m Australian) loves baked carrots, but I always find them a bit boring. When I found this recipe I was very happy. It was delicious, and both hubby and I were very impressed. I put only a very small amount of garlic, as neither of us are much of a fan of strong garlic. I also left out the black pepper as I couldn’t find it (and I don’t like pepper much either). Overall it was delicious!
I made them tonight,next time I will definitely leave the garlic out..ruined it for me, but would have been great otherwise
I made these Brown Sugar Glazed Carrots this evening and they were superb! Roasting them in the oven is definitely the way to go. Thank you for providing such a quick, easy and delicious recipe. This recipe is a keeper!
I’m so glad you loved them Janine – roasting brings out the best flavour in vegetables! N x
Totally agree! I made sure I had room in the oven, so I could do them in there.
I tweaked with what was in season, foraged mushrooms, home grown tomatoes, added 4-5 juniper berries and slow cooked it. Stunning. Thsnks Nsgi
That’s not a tweak, that’s a complete different recipe
Hi Nagi, does peeling the carrots make a big difference? I’m looking to do these for a crowd and would love to cut down that step if I can!
Also, could I cook the day before and reheat in trays in the oven covered in foil or would they go a bit soggy? Thanks!
These carrots were delicious tho my sister said ‘they were nice at first then they were to sweet’
Well more for me.
Absolutely great !!!! Me an my shorty loved this recipe. I did everything to the T, with the multi color carrots and they were delicious! I made them with crab cakes and roasted green beans. Yummmm !!
I made these for Thanksgiving this year. Minor mods to the recipe: I used whole baby carrots and I sauteed them in the butter and brown sugar a little before putting them in the pan for roasting in the over. Came out wonderful.
I just made these for Thanksgiving and they are FABULOUS! I had two helpings and am hoarding the leftovers!
I’m so glad you loved them Liz!! N x
i almost thought it was tteokbokki
Excellent recipe (again). Thanks Naji.
I used about 3/4 of the onions called for and added a large yellow onion, quartered into large petals. Served with broiled salmon and put a small amount of the glaze on the salmon too. Yummy!
3/4 of the onions called for? No onions in this recipe bruh.
These are delicious, although I am not fond of garlic, so left that out. But from now on, this is the way I will do my carrots.
Wahoo, that’s great to hear! N x
Fantastic recipe! Used multi colored carrots and left them whole. Beautiful and tasty!
Never liked carrots. I was doing the pork roast though and others said you had to have carrots with them. So i made these and apparently i now like carrots. Just not the unseasoned boiled variety like my mum always used to make.
I LOVE this!! You’re totally converted Matthew ❤️
Going to try the Parmesan brussel sprouts next, if i like those your official a witch.
Why is the potassium and sodium level so high?
Everyone loved these. II have to admit they didn’t look as good as yours, but they will next time. LOL. Merry Christmas Nagi and Dozer.