Ingredients

🥕 Carrots

Fresh whole carrots are ideal. You can peel and slice them into coins or sticks. Baby carrots also work and are super convenient.

🧈 Butter

Real butter brings out the natural flavor of carrots and helps create a rich, glossy glaze.

🍬 Brown Sugar

Dark or light brown sugar both work. The molasses in brown sugar gives the glaze its signature depth and stickiness.

🧂 Salt

A pinch of salt balances the sweetness and enhances all the other flavors.

🧄 Optional Add-Ins

Want to elevate your dish? Add garlic, cinnamon, nutmeg, or a drizzle of honey for complexity. Chopped herbs like thyme or parsley add freshness at the end.

Instructions

Step 1: Prepare Your Carrots

Peel and cut carrots into uniform pieces (about ½ inch thick).
If using baby carrots, just rinse and dry them.

Step 2: Sauté with Butter

Melt butter in a skillet over medium heat.
Add carrots and stir to coat.

Step 3: Add Brown Sugar

Sprinkle brown sugar over the carrots.
Stir until sugar begins to dissolve and forms a syrup with the butter.

Step 4: Cook Until Tender

Cover and let cook for 10–15 minutes, stirring occasionally.
If needed, add 2–3 tbsp water to prevent sticking.

Step 5: Finish & Serve

Uncover and let the glaze thicken for another 3–5 minutes.
Season with salt.
Garnish with fresh herbs if desired.