Easy Glazed Carrots
Serve these tasty glazed carrots with a holiday meal or everyday dinner. For the glaze, use sorghum syrup, molasses, maple syrup, honey, or golden syrup.
These glazed carrots are sweet, buttery, and gently spiced—an easy side dish that feels both familiar and a little bit special. The carrots simmer until tender, then finish in a glossy syrup made with your choice of sorghum, honey, molasses, maple, or golden syrup.
They’re quick enough for weeknight dinners but polished enough for the holiday table. The warm spices and bright splash of lemon make the carrots flavorful without overpowering their natural sweetness, and the glaze thickens into a silky coating that clings to every piece.
What You’ll Like About This Dish
Flexible sweetener. Use whatever you have—sorghum, molasses, maple syrup, honey, or golden syrup all work beautifully.
Naturally flavorful. Ginger, allspice, and lemon add subtle layers of warmth and brightness.
Perfect texture. The carrots stay tender but not mushy, with a shiny glaze that’s never overly sticky.
Holiday-ready. Easy enough for everyday dinners but polished enough for Thanksgiving or special occasions.
Ingredient Notes
- Carrots: Medium-sized carrots cook evenly and hold their shape. Peel and slice diagonally for a pretty presentation.
- Butter: Provides richness and helps the glaze cling to the carrots.
- Brown sugar: Adds sweetness and depth; packed brown sugar melts easily into the glaze.
- Syrup sweetener: Sorghum is earthy, honey is floral, maple is woodsy, molasses is bold, and golden syrup is smooth and caramel-like.
- Salt: Balances the sweetness and enhances the natural carrot flavor.
- Ginger: Adds gentle warmth; ground ginger is subtle but noticeable.
- Allspice: Offers a soft, comforting spice that pairs well with sweet vegetables.
- Lemon juice: Cuts through the richness and brightens the glaze so it doesn’t taste heavy.
Steps to Make Glazed Carrots
- Peel and slice the carrots into diagonal rounds.
- Add the sliced carrots to a saucepan, cover with water, and bring to a boil.
- Reduce the heat, cover, and cook until just tender.
- Melt the butter in a separate pan and stir in the brown sugar, chosen syrup, salt, ginger, allspice, and lemon juice.
- Bring the mixture to a boil and cook until the sugar dissolves.
- Add the cooked carrots and stir gently to coat them in the glaze.
- Simmer until the carrots are fully tender and the glaze has thickened.
Tips for Glazed Carrots
- Slice the carrots evenly so they cook at the same rate.
- Stop cooking when the carrots are just tender—they’ll finish softening in the glaze.
- For thicker glaze, simmer a minute longer until it reduces slightly.
- Taste and adjust: add more lemon for brightness or more syrup for sweetness.
- If using molasses, start with a bit less and adjust—it’s stronger than other syrups.
Recipe Variations
- Orange-glazed carrots. Replace the lemon juice with orange juice and add a bit of orange zest for a warm, citrus-forward finish that feels perfect for holidays.
- Maple-dijon carrots. Stir 1 teaspoon of Dijon mustard into the glaze for a sweet-savory twist that pairs well with pork and chicken.
- Spiced holiday version. Add a pinch of cinnamon, nutmeg, or cloves to lean into Thanksgiving flavors. The warm spices make the glaze taste richer and cozier.
- Honey-ginger carrots. Increase the ginger and use honey as the sweetener for a bright, fragrant variation.
- Brown butter glaze. Brown the butter before adding the sugar and syrup—this adds a nutty, caramel depth to the glaze.
- Roasted-glaze hybrid. Roast the carrots until tender, then toss them in the stovetop glaze for deeper flavor and light char.
What To Serve With Glazed 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 Glazed Carrots
Refrigerate: Store cooled carrots in an airtight container for 3 to 4 days.
Reheat: Warm gently in a saucepan over low heat, adding a splash of water if the glaze has thickened too much.
Freeze: Freezing is possible, though the texture softens slightly. Freeze in a sealed container for up to 2 months and reheat gently with additional glaze or butter.
Glazed Carrots
Ingredients
- 6 medium carrots
- 3 tablespoons butter
- 1 tablespoon brown sugar, light or dark, packed
- 1/3 cup honey, or sorghum, 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
