Glazed carrots make a fabulous side dish for a holiday meal, and they’re light and easy enough to serve along with an everyday dinner. I used sorghum syrup for the glaze, but feel free to use light molasses, honey, maple, or golden syrup. Lemon juice balances the sweet flavor of the carrots and syrup nicely. You might also like these orange glazed carrots.
What To Serve With Glazed Carrots
Here are a few ideas for sides, salads, and main dishes that go well with these carrots.
Ham – Baked ham pairs nicely with the sweet flavor of the carrots and their glaze.
Sausages – The salty flavor of sausages makes them an excellent main dish to balance with the sweetness of these carrots.
Chicken and Turkey – The carrots work well with savory chicken and turkey dishes. Serve them alongside a roast turkey or chicken or a tasty chicken dish, such as Alfredo or crispy chicken thighs.
Macaroni and Cheese – Round out a mac and cheese meal with glazed carrots.
Meatloaf – Choose glazed carrots as a side with a comforting meatloaf.
Pork – Serve glazed carrots with grilled or baked pork chops or a pork loin roast.
How To Store Leftover Glazed Carrots
- Refrigerate leftover carrots in an airtight container and enjoy them within 3 to4 days. Reheat them with a splash of water or broth on the stovetop or in the microwave.
- Freeze the syrup coated carrots in an airtight container or freezer bag for up to 3 months.
Glazed Carrots
These glazed carrots make an excellent side dish for an everyday meal, and they’re special enough for a holiday dinner. Use sorghum syrup, molasses, honey, maple syrup, or golden syrup in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Carrots, Side Dishes, Thanksgiving Food
- Cuisine: American
Ingredients
- 6 medium carrots
- 3 tablespoons butter
- 1 tablespoon light brown sugar, packed
- 1/3 cup sorghum, honey, molasses, maple syrup, or golden syrup
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
Instructions
- Peel the carrots with a vegetable peeler. Slice them diagonally into 1/4-inch rounds.
- Transfer the carrots to a medium saucepan. Cover with water and bring to a boil. Reduce the heat and cover the pan. Continue cooking for about 8 minutes, or until the carrots are just tender.
- Melt the butter in another saucepan or skillet over medium heat. Add the brown sugar, syrup or molasses, salt, ginger, allspice, and lemon juice. Bring to a boil and cook, stirring, for about 3 to 4 minutes, or until the sugar is completely dissolved. Add the carrots to the syrup and stir gently to coat thoroughly with the sorghum mixture.
- Simmer, stirring frequently, for about 5 to 7 minutes, or until the carrots are tender and coated with the syrupy glaze.
