This easy, stovetop glazed carrots recipe is amazing! Lightly sweetened, delicately seasoned and perfectly glazed! These carrots make an amazing side dish that both kids and adults can’t get enough of!
Table of Contents
I’m always on the lookout for side dish recipes that can be made simply with vegetables that aren’t super perishable, and can hold up in your fridge for a week. Because, quite often I’m guilty of putting all of my focus on the main dish, and leaving the vegetables as an afterthought.
For that reason, I like to keep the basic, hearty vegetables on hand – carrots, broccoli, brussels sprouts. All of these vegetables can be roasted or quickly steamed, and they seem to compliment a variety of dishes.
This sweet carrots recipe comes together quickly on your stovetop.
Reader
Love
We make veggie sides most every night in our house – and these are in my and my son’s top 2 of all-time! He’s 6 and we also make them together, which is fun. These carrots are so flavorful. We always eat every last carrot and usually spend most of the meal talking about how great the carrots are. 🙂 We like them the best when we leave out the lemon (although we both looove lemon, so that’s odd?), but otherwise we make no changes. Thanks for one of our favorite recipes! 🙂
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Ingredient notes
- Carrots – You can use a pound of sliced carrots or baby carrots for this recipe. If using baby carrots, you will need to increase the carrot cook time from 5 minutes to 10-15 minutes. If using regular carrots, peel them then slice them on the bias (diagonally) about 1/4-inch thick. PS, be sure to save those carrot tops to make this yummy Carrot Top Pesto!
- Sugar
- Chicken Broth
- Butter
- Lemon Juice
- Thyme – Or, try one of these thyme substitutes.
- Salt & Pepper
How to make them
- Bring carrots to boil in chicken stock seasoned with salt and sugar.
- Simmer for 5 minutes, until barely tender.
- Remove cover and increase heat to high.
- Reduce liquid.
- Add butter and sprinkle in lemon juice.
Flavor variations
- Maple Glazed Carrots: Swap out the sugar for maple syrup.
- Brown Sugar Glazed Carrots: Swap out the white sugar for brown sugar.
- Honey Glazed Carrots: Swap out the sugar for honey.
- Glazed Carrots with Orange Juice: Swap out the lemon juice for orange juice.
- Glazed Baby Carrots: Substitute baby carrots for the sliced carrots and increase the carrot cook time to 10-15 minutes
FAQs
Yes! Just increase the butter to 3 Tablespoons and melt in a small skillet. Add salt and sugar and stir to combine. Toss carrots with butter mixture and bake in a 425-degree oven for 20 minutes. Toss with lemon juice and thyme and serve. Note: You won’t use chicken broth for the oven method.
If your glazed carrots seem watery, you may need to reduce the liquid further in step 2 of the recipe instructions.
These carrots taste best when prepared fresh. However, if needed, they can be made ahead and kept in the fridge for up to three days. To reheat, add to a skillet and heat over medium-low heat, adding a splash of water if necessary.
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If you love carrots, you’ve got to try my tasty Oven Roasted Carrots too!
Full Recipe
Stovetop Glazed Carrots
Equipment
Ingredients
- 1 pound carrots (peeled, about 6 medium)
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup chicken broth (low-sodium )
- 1 tablespoon butter (unsalted )
- 2 teaspoons lemon juice
- 1/2 teaspoon fresh thyme (minced )
- Ground black pepper
Instructions
- Slice the 1 pound carrots, on the bias, about 1/4 inch thick.
- Bring the carrots, 1/2 teaspoon salt, 1 tablespoon of the sugar, and the 1/2 cup chicken broth to a boil in a 12-inch skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the carrots are almost tender when poked with a fork, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Cut the 1 tablespoon butter into 4 pieces and add it to the skillet along with the remaining 2 tablespoons sugar. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Off the heat, add the 2 teaspoons lemon juice and minced 1/2 teaspoon fresh thyme and toss to coat.
- Season to taste with pepper and serve immediately.
Notes
-
Maple Glazed Carrots: Swap out the sugar for maple syrup.
-
Brown Sugar Glazed Carrots: Swap out the white sugar for brown sugar.
-
Honey Glazed Carrots: Swap out the sugar for honey.
-
Glazed Carrots with Orange Juice: Swap out the lemon juice for orange juice.
-
Glazed Baby Carrots: Substitute baby carrots for the sliced carrots and increase the carrot cook time to 10-15 minutes
Nutrition
Note: This post was originally published in March 2015. It has been updated with new photographs but the glazed stovetop carrots recipe remains the same.
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