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A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
The amount of brown sugar is JUST right, with the butter and rosemary. Be sure to use salt and pepper and check for proper seasoning before serving.
I love carrots, and the family does too. The husband likes all vegetables (except asparagus – which I don’t understand at all), but the boys are particular fans of carrots.
I love this carrots recipe, because it is a nice change from plain steamed vegetables. I mean, how can you go wrong with butter and brown sugar? (actually, you can’t – but you could go one better and add either booze or bacon, right?).
This is great for the holidays because it is super simple and can be prepared ahead and kept warm! It makes for a good side on a random Tuesday night, too!
Everyone loves these brown sugar-glazed carrots! Whenever I make them I just make a double batch instead of watching everyone fight over the last carrot. Imagine that!
It should be noted, these carrots are absolutely not diet food (I mean, sugar and butter) but they ARE good. Every now and then a decadent side can change up a boring dinner table, and make it a little bit special.
Need some more side dish ideas? Check out this green beans recipe, or my pan roasted brussels sprouts!
Why this recipe works:
- Small ingredient list.
- Super easy to make. You can even make it ahead and keep it warm in a slow cooker during the holidays!
- Budget-friendly. Carrots are generally inexpensive, and the other ingredients you likely already have in the cupboard and fridge.
- Adaptable. This recipe can be adapted to go well with fresh green beans, brussels sprouts or any vegetable that you enjoy.
Kylee’s Notes & FAQs
Want to make this recipe even juicier? Marinate it in a salt water brine overnight for the most flavorful chicken ever!
What do do with leftovers
Store in a covered container until ready to use. Heat in the microwave, or in a saucepan (stirring regularly) until piping hot.
Substitutions/Additions
- Use multicolored carrots – they’re super pretty and taste amazing.
- Baby carrots work great!
- Substitute honey or maple syrup for the brown sugar.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Get prepared
Peel the carrots, and cut them into slices.
Divide the butter. You will need 1 tablespoon to melt in the beginning, and you’ll use the rest to make the glaze.
Brown the carrots
Melt 1 Tbs butter in a skillet over medium-high heat. Add carrots to the melted butter and cook until you get some nice brown marks on them – a couple of minutes.
Remove the carrots to a plate, and set aside for now..
Make the glaze
Add the remaining butter, and when melted – add the brown sugar and stir until bubbling.
Cook the carrots
Reduce the heat, add the carrots back in then the salt and pepper and rosemary.
Cook covered (stirring) until carrots are tender. This should take between 7-10 minutes depending on the thickness of your carrots.
Devour.
More easy side dish recipes:
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Rosemary Glazed Carrots
Ingredients
- 1 lb carrots peeled and sliced
- 4 Tbs butter divided
- 1/2 cup dark brown sugar
- Salt and pepper
- 3 Tbs fresh rosemary plus some extra sprigs, chopped roughly
Instructions
- Melt 1Tbs of the butter in a skillet over medium high heat.
- Add the carrots and cook until they get lightly browned – a couple of minutes.
- Remove the carrots from the skillet, and set aside on a plate.
- Add remaining butter, and when melted – add the brown sugar and stir until bubbling.
- Reduce the heat, add carrots, salt and pepper and rosemary and cook covered (stirring) until carrots are cooked to your liking (this should take about 7-10 minutes).
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in May of 2014. It was republished with updated photos in September 2020.
