<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Easy-Stove-Top-Glazed-Carrots-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A spoon drizzles sauce over sliced glazed carrots garnished with herbs. Text on the left reads, “Easy Stovetop Glazed Carrots,” with “Erren’s Kitchen” at the bottom, showcasing a delectable way to enjoy glazed carrots effortlessly. - 1”>

Close-up of glazed carrot slices, an easy stove top dish, garnished with herbs and coarse salt on a white plate with a metal spoon. The bright, glossy carrots beautifully contrast with the fresh green herbs. - 2 A spoon drizzles a glossy, herb-infused sauce over stove-top glazed carrots, enhancing their vibrant orange color. The tender slices are garnished with chopped parsley, adding a touch of green. - 3 A spoon holds glazed carrots, brilliantly garnished with parsley and a sprinkle of salt, set against a blurred backdrop of additional sliced and whole carrots. This easy recipe delivers vibrant flavor right from the stove top. - 4

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/04/Easy-Stove-Top-Glazed-Carrots-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A spoon drizzles sauce over sliced glazed carrots garnished with herbs. Text on the left reads, “Easy Stovetop Glazed Carrots,” with “Erren’s Kitchen” at the bottom, showcasing a delectable way to enjoy glazed carrots effortlessly. - 5”>

A close-up of easy glazed carrots showcases slices adorned with chopped herbs and coarse salt. A silver spoon cradles some of the glistening orange slices, capturing the vibrant colors and textures of this simple stovetop glazed carrots recipe. - 6

Tender glazed carrots with butter, brown sugar, and vinegar—easy stovetop side dish ready in 30 mins!

in this article:

  • Know Before You Scroll
  • Why I Love This Recipe
  • Step By Step Instructions
  • Perfect Pairings
  • Glazed Carrots
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Easy Stovetop Glazed Carrots - 7

Serves

6 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Flavor Profile

Buttery, sweet, and just a tiny bit tangy. These carrots are soft but not mushy, coated in a glossy glaze that’s rich with brown sugar and butter and finished with a fresh, herby pop.

Difficulty Level

Easy. Just slice, simmer, swirl, and serve. You’ve got this.

Equipment Needed

Wide pan, knife, cutting board, measuring spoons, spatula or spoon

Top Tip

Don’t walk away! Keep an eye on the glaze—it can turn from perfect to oily if it reduces too far. You want glossy, not greasy.

Time-Saving Tips

Use pre-cut bagged carrots or baby carrots to skip the peeling and slicing. Just adjust cook time slightly based on size.

Ingredient Swaps

No white wine vinegar? Try apple cider vinegar or even lemon juice for that same bright finish.

What You’ll Need

Fresh carrots, butter, brown sugar, water, white wine vinegar, parsley, kosher salt

Why I Love This Recipe

These stovetop carrots are the unsung hero of my dinner plate right now. Sweet, buttery, a little tangy from a splash of vinegar, and finished with a caramel-y glaze that makes them feel way fancier than they are.

They take about 30 minutes. One pan. No oven. No fuss. Just carrots, butter, and brown sugar turning into this dreamy little side dish that goes with everything.

A spoon drizzles a glossy, herb-infused sauce over stove-top glazed carrots, enhancing their vibrant orange color. The tender slices are garnished with chopped parsley, adding a touch of green. - 8

I wasn’t planning to post these because they felt too simple. But I keep making them. You keep asking about them. So here we go—easy stovetop glazed carrots coming your way.

You can find the full, printable recipe at the bottom of this post , but read on for detailed instructions with photos for each step below.

Step By Step Instructions

1

Prepare the Carrots

Start by peeling 2 pounds of fresh carrots and slicing them into uniform ½-inch rounds. Consistent sizing ensures even cooking and that perfect tender texture we’re aiming for.

A close-up of a white bowl filled with sliced orange carrots, perfectly showcasing an easy glazed carrots recipe. A few small green parsley pieces are scattered around on the white surface, hinting at the simple stovetop masterpiece within. - 9

2

Arrange in the Pan

Grab a wide sauté pan and spread your sliced carrots in a single, cozy layer—this gives them space to cook evenly and soak up all that sweet, buttery goodness. Sprinkle a tablespoon of brown sugar over the top, then pour in just enough water to barely cover the carrots. Add 2 tablespoons of softened butter, turn the heat to high, and bring everything to a boil.

Sliced carrots in a pot with two small pieces of butter on top, ready to be cooked into a delightful glazed carrot recipe. - 10

3

Simmer & Swirl

Once it starts bubbling, reduce the heat to medium and let it simmer uncovered. Give the pan an occasional gentle swirl to keep the carrots moving and help that glossy glaze form, coating every slice with caramelized magic.

Sliced carrots boiling in a pot of water with visible steam and bubbles, creating an orange hue on this easy stovetop journey toward becoming delectable glazed carrots. - 11

4

Cook and Glaze

As the water reduces, lower the heat to medium. Keep a close eye on the pan—you’re looking for the liquid to emulsify with the butter and sugar, creating a smooth, glossy glaze that clings to the carrots. This process transforms the simple ingredients into a luscious coating.

Sliced carrots are being sautéed to perfection with a wooden spoon, creating a delicious easy recipe on the stove top. The evenly cut carrots are gently bubbling in the glaze, promising tender and flavorful glazed carrots for your meal. - 12

5

Finish and Serve

Once the glaze has formed, add a ½ teaspoon of white wine vinegar to introduce a subtle tang that balances the sweetness. Toss in a small handful of chopped parsley, stirring to evenly distribute the herbs and add a fresh pop of color. Transfer the glazed carrots to a serving dish and sprinkle with kosher salt to enhance the flavors and add a slight crunch. Serve immediately and watch them disappear!

A close-up of glazed carrots garnished with chopped herbs on a white plate. A white-handled spoon rests among the stovetop carrots, shining to show they're perfectly cooked and coated in glaze for an easy carrot recipe. - 13

Perfect Pairings

  • Crispy Oven Baked Chicken Thighs
  • Crispy Roasted Potatoes
  • Rice Pilaf
  • Slow Cooked Overnight Leg of Lamb
A spoon holds glazed carrots, brilliantly garnished with parsley and a sprinkle of salt, set against a blurred backdrop of additional sliced and whole carrots. This easy recipe delivers vibrant flavor right from the stove top. - 14

Rate This Recipe

A close-up of easy glazed carrots showcases slices adorned with chopped herbs and coarse salt. A silver spoon cradles some of the glistening orange slices, capturing the vibrant colors and textures of this simple stovetop glazed carrots recipe. - 15

Ingredients

  • ▢ 2 lbs fresh carrots (peeled and cut into ½ inch rounds)
  • ▢ 2 tablespoons butter (softened)
  • ▢ 1 tablespoon brown sugar
  • ▢ Water (enough to just cover the carrots)
  • ▢ ½ teaspoon white wine vinegar
  • ▢ Small handful of parsley (chopped (for garnish))
  • ▢ Kosher salt (to taste)

Instructions

  • Arrange the carrots in a single layer in a wide pan.
  • Swirl the pan slightly to ensure even spacing between the carrots.
  • Sprinkle the brown sugar over them.
  • Pour in just enough water to barely cover the carrots.
  • Add the butter to the pan and turn the heat to high.
  • Move the pan occasionally to keep the carrots evenly spaced as they cook.
  • Once the liquid begins reducing, lower the heat to medium.
  • Continue cooking until the butter emulsifies into the liquid, forming a smooth, glossy glaze.
  • Avoid overcooking—too much reduction will make the sauce oily, while too little will leave it thin and watery.
  • Once the glaze is complete, mix in the vinegar and chopped parsley and toss to coat.
  • Transfer to a serving dish and sprinkle with a pinch of kosher salt for added texture and flavor.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

Can I use baby carrots instead of sliced carrots?

Yes! Baby carrots work great—just be sure to cook them a bit longer since they’re thicker. You may also want to slice larger ones in half lengthwise for even cooking.

Do I have to use white wine vinegar?

Nope! Apple cider vinegar, lemon juice, or even a tiny splash of balsamic will work in a pinch. The key is that little hit of acid to balance the sweetness.

Can I make this recipe dairy-free?

Totally. Swap the butter for a plant-based butter or a neutral oil like avocado or olive oil. The glaze won’t be quite as rich, but it’ll still be delicious.

Why is my glaze too watery or oily?

This usually means it didn’t reduce enough (too watery) or it reduced too much (too oily). Keep the heat on medium once the water starts evaporating and stir occasionally to help it emulsify.

What can I serve these carrots with?

These glazed carrots go with everything—roast chicken, pork chops, Thanksgiving turkey, or even a big grain bowl. They’re the kind of side dish that fits in everywhere.

A close-up of easy glazed carrots showcases slices adorned with chopped herbs and coarse salt. A silver spoon cradles some of the glistening orange slices, capturing the vibrant colors and textures of this simple stovetop glazed carrots recipe. - 16

Glazed Carrots

Ingredients

  • 2 lbs fresh carrots peeled and cut into ½ inch rounds
  • 2 tablespoons butter softened
  • 1 tablespoon brown sugar
  • Water enough to just cover the carrots
  • ½ teaspoon white wine vinegar
  • Small handful of parsley chopped (for garnish)
  • Kosher salt to taste

Instructions

  • Arrange the carrots in a single layer in a wide pan.
  • Swirl the pan slightly to ensure even spacing between the carrots.
  • Sprinkle the brown sugar over them.
  • Pour in just enough water to barely cover the carrots.
  • Add the butter to the pan and turn the heat to high.
  • Move the pan occasionally to keep the carrots evenly spaced as they cook.
  • Once the liquid begins reducing, lower the heat to medium.
  • Continue cooking until the butter emulsifies into the liquid, forming a smooth, glossy glaze.
  • Avoid overcooking—too much reduction will make the sauce oily, while too little will leave it thin and watery.
  • Once the glaze is complete, mix in the vinegar and chopped parsley and toss to coat.
  • Transfer to a serving dish and sprinkle with a pinch of kosher salt for added texture and flavor.

Video

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

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