Brown Sugar Honey Glazed Carrots

February 22, 2026

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Bowl of brown sugar honey glazed carrots with a shiny caramelized coating

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Brown Sugar Honey Glazed Carrots — Simple Weeknight Side

The first bite sings with warm caramel and a honeyed finish, and the carrots glisten like tiny orange jewels. Brown Sugar Honey Glazed Carrots marry soft, caramelized sweetness with a bright squeeze of lemon for balance, and this version is the one I perfected after testing it eight times for texture and glaze coverage. If you want a quick side the whole family will ask for again, this recipe delivers dependable results with minimal fuss and pantry-friendly ingredients. I tested different sugars and fats and settled on a mix that gives deep color without burning. Read on for clear steps, pro tips, and sensible make-ahead notes before you start the cooking.

Why this recipe works

The sugar-and-butter glaze caramelizes quickly and coats each carrot for even color and shine.
A brief braise in a small amount of water steams the carrots first, then reduces to intensify sweetness and add gloss.
Adding acid (lemon juice or vinegar) at the end brightens the flavor and prevents the dish from tasting cloying.
Cooking whole or halved carrots (instead of thick rounds) preserves the tender, slightly firm texture that makes the dish feel fresh.
Gentle heat prevents the sugars from burning while allowing Maillard reactions to deepen flavor.

Ingredients breakdown

Carrots (600 g / 1 lb 5 oz): Use medium carrots, peeled and cut on the bias into 2–3 cm (1-inch) pieces. Fresh carrots give the best color and sweetness; avoid older, woody carrots.
Unsalted butter (28 g / 2 tbsp): Adds richness and helps the glaze emulsify. If you use salted butter, reduce added salt by half.
Brown sugar, packed (30 g / 2 tbsp): Light brown sugar gives molasses notes without overpowering. Dark brown sugar deepens flavor but may make the glaze darker.
Honey (21 g / 1 tbsp): Adds floral sweetness and a glossy finish; do not substitute with maple syrup, which tastes different.
Water (60 ml / 1/4 cup): Used to steam the carrots before glazing; too much water will boil away the glaze rather than concentrate it.
Lemon juice (15 ml / 1 tbsp): Brightens the glaze and balances sweetness. You can use a teaspoon of apple cider vinegar instead for a different tang.
Kosher salt (Diamond Crystal recommended) (1/2 tsp): Diamond Crystal measures lighter than Morton’s; if using Morton’s, use 1/4 tsp. Salt balances sweetness and allows the carrot flavor to pop.
Freshly ground black pepper (optional): A few grinds add subtle spice.
Fresh parsley or thyme for garnish (optional): Adds color and herbal notes.

Essential equipment

Large skillet or sauté pan, 25–28 cm (10–11 inch) with a lid — a wide pan lets the glaze reduce evenly.
Measuring spoons and a kitchen scale — I recommend weighing the carrots for consistency.
Tongs or a silicone spatula — gentle tools prevent breaking tender carrots.
Microplane or zester (optional) for lemon zest.
If you don’t have a wide skillet, use a shallow Dutch oven as a substitute; the wider the surface, the faster the glaze will reduce.

Step-by-step instructions

Prep Time: 10 minutes; Cook Time: 15 minutes; Inactive Time: None; Total Time: 25 minutes; Servings: 4

Step 1: Prep the carrots

Peel and cut 600 g (1 lb 5 oz) carrots into 2–3 cm (1-inch) diagonal slices so they cook evenly. Keep pieces similar in size; uneven cuts create uneven doneness. Taste a small raw piece if uncertain — carrots should be sweet and firm.

Step 2: Steam the carrots briefly

Place the carrots in the skillet with 60 ml (1/4 cup) water and a pinch of salt, then cover and bring to a simmer over medium heat. Steam until the carrots are just tender when pierced with a fork, about 6–8 minutes; they should still hold shape. Drain any remaining water by holding the lid slightly ajar for 30 seconds.

Step 3: Add fat and sugars

Lower the heat to medium-low and add 28 g (2 tbsp) unsalted butter, 30 g (2 tbsp) packed brown sugar, and 21 g (1 tbsp) honey to the pan. Stir gently until the butter melts and the sugar dissolves, about 1–2 minutes. Do not overheat — keep the pan at a gentle simmer to prevent burning.

Step 4: Reduce to a glossy glaze

Tilt the pan and spoon the glaze over the carrots as it reduces; cook for 2–3 minutes, stirring every 20–30 seconds, until the liquid thickens and coats the carrots with a glossy sheen. Cook until the glaze is syrupy and clings to the carrots, about 2–4 minutes; the skillet should be mostly dry. Watch the color; you want deep amber, not blackened sugar.

Step 5: Finish with acid and seasoning

Remove the pan from heat and stir in 15 ml (1 tbsp) lemon juice and a pinch of black pepper. Taste for salt and add up to another 1/4 tsp Diamond Crystal kosher salt if needed. Serve hot, garnished with chopped parsley or thyme. The lemon brightens the sweetness and stops the glaze from tasting flat.

Expert Tips & Pro Techniques

Avoid burning the glaze: Have all ingredients measured and ready before you add the sugar because the glaze changes quickly once it starts to reduce.
Common mistake — soggy carrots: Over-steaming causes mushy carrots. Steam just until fork-tender and finish in the glaze for texture control.
Make-ahead: Cook the carrots through Step 3, cool, and refrigerate in an airtight container for up to 2 days. Reheat in a skillet over low heat, adding a splash of water if the glaze is dry.
Professional touch at home: Finish with 1–2 teaspoons of cold butter off the heat and swirl it into the glaze to give a silky emulsion and extra gloss.
Even caramelization: If your carrots vary in thickness, start the thicker pieces a few minutes earlier in the steaming step so everything finishes uniformly.
Flavor lift: Add 1/2 tsp ground cumin or a pinch of smoked paprika with the sugar for a warm, savory layer.

Storage & Reheating

Refrigerator: Store cooled carrots in an airtight container for up to 4 days. The glaze will firm up slightly; reheat before serving.
Freezer: These glazed carrots do not freeze well — the texture becomes soft and watery. For longer storage, freeze plain cooked carrots (no glaze) for up to 3 months and add fresh glaze when reheating.
Reheating: Reheat in a skillet over low-medium heat for 4–6 minutes until warmed through, stirring to loosen the glaze. Alternatively, warm in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving for reheating if you want to preserve shine and texture.

Variations & Substitutions

Vegan version: Replace butter with 28 g (2 tbsp) neutral oil (grapeseed or light olive oil) and use maple syrup instead of honey (1 tbsp). The texture will be slightly less glossy.
Spiced orange glaze: Swap lemon juice for 15 ml (1 tbsp) fresh orange juice and add 1 tsp orange zest. The cooking time stays the same.
Brown-butter finish: Use browned butter (28 g / 2 tbsp) for a nutty flavor; watch closely when browning and proceed with the glaze immediately to avoid burning.
Maple-honey blend for fall: Replace the brown sugar with 15 g (1 tbsp) brown sugar + 15 g (1 tbsp) maple syrup; reduce final cooking by 30 seconds to keep maple flavor bright.
Add-ins: Toss in 60 g (1/4 cup) toasted chopped pecans at the end for crunch; stir them in off heat to avoid burning.

Serving Suggestions & Pairings

Serve alongside roasted or grilled meats — these carrots complement pork chops or roast chicken beautifully. Pair with our brown sugar bacon chicken for a complete sweet-savory meal.
Add to a holiday plate with mashed potatoes and green beans; the glazed carrots provide color and contrast to creamy sides.
For a vegetarian main, plate over herbed quinoa and top with toasted nuts and a sprinkle of feta.
Garnish with finely chopped parsley or thyme and pair with a crisp white wine or citrusy beer. If you like a similar sweet roast, compare this technique with our brown sugar roasted carrots recipe.

Nutrition information (per serving)
Serving size: about 1 cup; Recipe yields 4 servings.

Calories: 155 kcal
Total Fat: 5.8 g
Saturated Fat: 3.5 g
Cholesterol: 16 mg
Sodium: 290 mg
Total Carbohydrates: 31.5 g
Dietary Fiber: 4.5 g
Sugars: 10.5 g
Protein: 1.6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions

Q: Why did my carrots turn out mushy?
A: You likely over-steamed them. Steam only until a fork goes in with slight resistance, about 6–8 minutes for 2–3 cm (1-inch) pieces. Finish cooking in the glaze to control final texture.

Q: Can I make this without butter?
A: Yes. Use 28 g (2 tbsp) neutral oil like grapeseed. The glaze will be less shiny but still tasty. For a nuttier flavor, use browned butter if you aren’t avoiding dairy.

Q: Can I double this recipe?
A: Yes, double the carrots and glaze ingredients and use a larger skillet or two pans to keep a wide surface area. Doubling in a small pan will slow reduction and may require longer cooking.

Q: Can I prepare this the night before?
A: You can cook through Step 3, cool, and refrigerate up to 48 hours. Reheat gently in a skillet and finish with lemon juice just before serving to refresh brightness.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days. Reheat in a skillet over low heat to restore glaze and texture.

Q: Will this glaze harden when cold?
A: Yes, the sugar solidifies as it cools. Gently reheat in a skillet with a splash of water to loosen the glaze.

Q: Can I use baby carrots instead of whole carrots?
A: Yes, but baby carrots cook faster. Reduce steaming time to 4–5 minutes and watch the glaze closely so they don’t become too soft.

Conclusion

If you want a quick side that looks and tastes like effort, these glazed carrots hit the mark. For another take on caramelized carrots with slightly different technique and seasoning, try the detailed roast method at Brown Sugar Honey Glazed Carrots – Bites with Bri. For a simple, cast-iron roast that yields a deeper roast flavor, compare this glaze with the approach at Brown Sugar Glazed Carrots – RecipeTin Eats.

Brown Sugar Honey Glazed Carrots

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Author: angela
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and easy side dish featuring carrots glazed with brown sugar and honey, brightened with a hint of lemon juice.

Ingredients

Scale

600 g medium carrots, peeled and cut into 2–3 cm pieces
28 g unsalted butter (2 tbsp)
30 g packed brown sugar (2 tbsp)
21 g honey (1 tbsp)
60 ml water (1/4 cup)
15 ml lemon juice (1 tbsp)
1/2 tsp kosher salt
Freshly ground black pepper (optional)
Fresh parsley or thyme for garnish (optional)

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Instructions

Prep the carrots: Peel and cut carrots into 2–3 cm pieces.
Steam the carrots: Place carrots in a skillet with water and a pinch of salt, cover, and simmer for 6–8 minutes.
Add fat and sugars: Lower heat, add butter, brown sugar, and honey, stirring until melted and dissolved.
Reduce to a glossy glaze: Cook for 2–4 minutes, stirring until glaze thickens.
Finish with acid and seasoning: Stir in lemon juice and black pepper, taste, and adjust salt if needed.