Glazed carrots make the ultimate Thanksgiving side dish with their sweet, buttery coating and caramelized edges. Each bite balances tender texture with rich flavor. They’re quick to prepare and shine alongside any festive meal.
Table of Contents
Why You’ll Love These Glazed Carrots
A simple but elegant holiday side
Thanksgiving dinners can be full of heavy dishes, but glazed carrots bring bright color and freshness to the table. They look beautiful, yet require very little effort.
Flavor profile: sweet, savory, and caramelized
The natural sweetness of carrots pairs perfectly with brown sugar, butter, and garlic. As they roast, the glaze clings and caramelizes, creating tender bites with golden edges.
Quick prep and family-friendly
With just 10 minutes of prep and 25 minutes of cooking, you’ll have a dish that even picky eaters enjoy. It’s comforting, colorful, and fits into any family menu.
Ingredients You’ll Need
Carrots and best varieties
Any type works—baby, Dutch, purple, or classic orange. Just cut them evenly so they cook at the same rate. Larger carrots can be halved lengthwise.
The glaze: sugar, butter, garlic, and seasoning
Brown sugar gives deep sweetness, while melted butter and olive oil create a glossy coating. Garlic adds a savory note, with salt and black pepper balancing everything.
Optional flavor boosters
Try a sprinkle of cinnamon for holiday warmth or a pinch of cayenne for gentle heat. Parsley adds a fresh finish right before serving.
Step-by-Step Instructions
Prep the carrots for even cooking
Start by preheating your oven to 220C/425F (200C/400F fan). Peel the carrots and slice them diagonally into 4 cm pieces. Halve thicker ones so they match in size.
Make the glaze and coat the carrots
Mix brown sugar, melted butter, garlic, olive oil, salt, and pepper in a large bowl. Toss the carrots until every piece is coated in the glossy mixture.
Roast for perfect caramelization
Spread the carrots evenly on a baking tray. Roast for 15 minutes, stir, then roast for another 10 minutes. By then, the carrots should be tender with caramelized edges.
Toss and garnish before serving
Remove the tray, toss carrots gently in the remaining glaze, and garnish with parsley if you like. Serve warm while the glaze still clings to every bite.
Recipe Tips and Variations
Adjusting sweetness or spice
If you prefer a lighter glaze, reduce sugar to just 1 tablespoon. For bolder flavor, add extra garlic or a pinch of chili flakes.
Alternative sweeteners: honey or maple syrup
Swap brown sugar with honey or maple syrup for a slightly different sweetness. Both caramelize beautifully, giving the carrots a glossy finish.
Flavor twists with cinnamon or cayenne
Half a teaspoon of cinnamon makes them taste festive, while cayenne brings a subtle kick. These small tweaks can completely change the vibe of the dish.
Using baby, Dutch, or heirloom carrots
Baby carrots roast quickly and look elegant, while heirloom varieties bring gorgeous color. Just remember: even sizing is key to tender, not mushy, carrots.
Serving Suggestions
Perfect Thanksgiving pairings
Glazed carrots sit beautifully beside garlic mashed potatoes, Southern green bean casserole, or even cheesy scalloped potatoes. They balance hearty mains like turkey or ham.
Everyday meals that complement glazed carrots
These carrots aren’t just for holidays. Try them with roasted chicken, salmon, or pair them with balsamic glazed Brussels sprouts for a simple weeknight dinner.
Make Ahead, Storage, and Reheating
How to prep in advance
You can peel and cut the carrots a day ahead, then store them in water in the fridge. This saves time when holiday cooking gets hectic.
Best way to store leftovers
Store cooled glazed carrots in an airtight container in the fridge for 2–5 days. They keep their sweetness and color well.
Reheating tips for keeping carrots tender
Warm them in the oven at 350F until hot. If slightly undercooked the first time, they reheat perfectly without turning mushy.
FAQ
How to do glazed carrots?
Toss peeled carrots in a glaze of butter, sugar, garlic, and seasoning, then roast until tender and caramelized.
What temperature to cook glazed carrots?
Roast at 220C/425F (200C/400F fan) to achieve golden edges and tender centers.
What to serve with glazed carrots?
They pair well with garlic mashed potatoes, turkey, ham, or even flavorful roasted carrots and green beans for a balanced plate.
How to do glazed carrots?
About 25 minutes in the oven makes them tender but not mushy. Adjust based on the size of your carrot pieces.
Related Recipes to try
- Flavorful roasted carrots and green beans
- Balsamic glazed Brussels sprouts
- Cheesy scalloped potatoes
- Garlic mashed potatoes
- Southern green bean casserole
- Bacon Brussels sprouts Christmas side dish
Final Thoughts
These glazed carrots bring sweetness, color, and a glossy finish to any Thanksgiving meal. They’re simple, fast, and flexible enough for weeknight dinners, too. Once you try them, you’ll find yourself making them often.
For even more seasonal sides and cozy ideas, check out my Pinterest board at Cozy Recipes by Clara.
Print
Glazed Carrots (Perfect Thanksgiving Side Dish)
- Total Time: 35 minutes
- Yield: 5 servings (side) 1x
- Diet: Vegetarian
Description
Thanksgiving glazed carrots roasted with brown sugar, butter, and garlic for tender, caramelized edges. Ready in 35 minutes and perfect with turkey or weeknight dinners.
Ingredients
1 kg / 2 lb carrots, peeled
1/4 cup (40 g) brown sugar, loosely packed
2 garlic cloves, minced
2 tbsp butter (30 g), melted (or olive oil)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Parsley for garnish (optional)
Instructions
1. Heat oven to 220C/425F (200C/400F fan). Cut carrots diagonally into about 4 cm pieces, halving thicker parts so all are similar in size.
2. Mix carrots with sugar, butter, garlic, oil, salt, and pepper. Spread on a baking tray.
3. Roast 15 minutes, stir, then roast another 10 minutes until tender with caramelized edges and glaze remaining on the tray.
4. Coat carrots in glaze, garnish with parsley if desired, and serve warm.
Notes
Cinnamon (1/2 tsp) adds holiday flavor; cayenne pepper gives heat.
Any carrot variety works; cut large ones to size.
Brown sugar can be replaced with honey or maple syrup, and reduced to as little as 1 tbsp.
Carrots should be tender but not mushy. Best reheated if slightly undercooked when first roasted.
Can be stored in the fridge for 2–5 days. Suitable for baby, dutch, purple, or regular carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Glazed Carrots
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 191
- Sugar: 20 mg
- Sodium: 414 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 12 mg
