Glazed Carrots are such an easy side dish to throw together, and they go with everything! We’ve got a traditional recipe, plus two variations with flavors you will love!
Glazed Carrots – 3 Ways!
Glazed Carrots are my go-to side for weeknight dinners. They are sweet enough that the kids will eat them, but also healthy enough that I feel good about serving them to my family. This side dish goes great with pretty much anything – chicken, beef, fish, you name it! For everyday dinners, I use the traditional recipe, but if I have guests to impress I like to use one of the variations.
Step by Step Instructions
- For all three variations, you start out by peeling and slicing your carrots. We’ve shown three different ways to slice them: julienne (cut the carrot in quarters and then slice in thin strips), sliced on the diagonal, and traditional sliced. You can use any of these cuts with any glaze recipe.
- Next, choose your glaze recipe and assemble your ingredients.
- Start by cooking your carrots. If you have a steamer, that is the easiest way to cook them. They should need about 15 minutes. If you don’t have a steamer, fill a small pot with water and cook until boiling. Add the carrots and cook for about 3 minutes. Drain and set aside while you prepare the glaze.
- For your glaze, heat brown sugar and butter in a sauce pan. Once butter is melted and the brown sugar has dissolved, add carrots. Cook until the glaze clings to the carrots.
- Start by preheating your oven to 425 degrees. Then make your glaze. Mix balsamic vinegar, honey, brown sugar, and oil. Toss your sliced carrots into the balsamic mixture until they are coated.
- Line them up on a greased baking sheet in a single layer. Cook for 25-30 minutes.
- Halfway through the cooking time I like to take the carrots out, give them a good stir, and brush a little bit more of the balsamic mixture on top.
- Start by cooking your carrots. Heat a large skillet over medium heat. Add butter and cook until it browns slightly. This gives the butter an amazing, nutty flavor that really brings the glaze up to the next level. Then add your carrots and cook until tender.
- Once the carrots are tender, add the honey, brown sugar, orange juice, and thyme. Stir to combine. Cook until glaze clings to the carrots.
Main Dishes to Serve with Glazed Carrots
Now that you have the perfect side dish, you need a main dish to go with it! Try one of our favorites:
- Easy Crock Pot Pork Chops
- Baked Lemon Chicken
- Chicken Parmesan
- Parmesan Herb Baked Mahi Mahi
- Honey Baked Ham
How to Make Glazed Carrots
- 5 medium carrots peeled and cut into shape of your choice
For Balsamic Glazed Carrots
For Traditional Glazed Carrots
- Steam or blanch carrots until they are tender. (To blanch, cook carrots in boiling water for about 3 minutes.)
- In a small sauce pan, over medium heat, combine butter and brown sugar. Cook until butter is melted.
- Add the carrots and stir. Cook for an additional 2-3 minutes until the glaze clings to the carrots.
For Balsamic Glazed Carrots
- Preheat oven to 425.
- In a large bowl, combine balsamic vinegar, honey, brown sugar, and oil. Toss the carrots in the liquid until they are coated.
- Spread carrots out on a greased baking sheet. Bake for 25-30 minutes, or until carrots start to brown on the edges. Half-way through the baking time, stir the carrots.
- Optional: After you stir the carrots on the baking sheet, brush more of the balsamic mixture over the top.
For Honey Glazed Carrots
- Heat a large skillet over medium heat. Add butter and cook until browned.
- Add the carrots and cook until carrots are tender, ~4-5 minutes.
- Add honey, brown sugar, orange juice, and thyme. Stir to combine.
- Cook for an additional 2-3 minutes, or until the glaze clings to the carrots.