Tender glazed baby carrots sauteed in a reduced sauce flavored with light brown sugar, honey, and pumpkin pie spice. It’s fall comfort food wholesomeness!

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Brown sugar glazed carrots in a white gravy boat.

About Brown Sugar Glazed Carrots

Side dishes can range from simple to complex, and these brown sugar glazed carrots have a deep sweet and savory flavor while also being quick and easy to make.

When making this recipe, you have complete control over the consistency of the sauce. I tend to like the sauce to be really reduced and extra thick, which is easy to do with this recipe – but you can also opt for a more liquid glaze by adjusting the cook time.

Plus, I love the extra hint of pumpkin pie spice in this recipe. You can leave it out, of course, but I think it gives this recipe a much-needed dose of “comfort food wholesomeness.’

And how can you go wrong with that?

Spoon holding a portion of glazed carrots.

What’s in brown sugar glazed carrots?

In order to have a heaping bowl full of tender sweet carrots, you’ll need the following ingredients:

  • Baby carrots – The star of the show! Baby carrots are recommended to make things easy, but you can also use regular carrots.
  • Light brown sugar and honey – For that delicious sweetness. You could also use dark brown sugar for a deeper flavor.
  • Water and unsalted butter – For flavor and sauce consistency.
  • Pumpkin pie spice – Totally optional but adds some great fall-themed flavor.

What type of carrots should you use?

This recipe is designed to use baby carrots, but you can also use standard, long carrots. If using standard carrots, I would recommend quartering or slicing them (two to four inches in length or less) so that the cooking time will be comparable to how it’s written in the recipe.

How long are glazed carrots good for?

Once prepared, brown sugar glazed carrots can be stored in a sealed container in the refrigerator for up to two days. They will soften further in the refrigerator, so it’s best to eat them as soon as possible.

To reheat the carrots, your best bet is to warm them up in the microwave. This will help the carrots keep their texture and not get too soft.

Can you freeze glazed carrots?

I wish I had better news for you here, but freezing cooked carrots is not recommended. In almost all cases, soft-cooked carrots will turn to mush once thawed.

Notes & tips for brown sugar carrots

  • These glazed carrots make for a great side dish (Thanksgiving, Christmas, Easter, etc) but would also be easy and travel well for summer BBQ’s, potlucks, or every day dinners.
Close up of tender glazed carrots.

More great veggie dishes

How to make glazed carrots

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large skillet, add the following ingredients: butter, water, brown sugar, honey, and pumpkin pie spice. Heat everything up until the butter is melted.

Step 2 – Toss the carrots into the skillet, then toss and cook until the carrots are tender and the sauce has been reduced by half.

Step 3 – Serve and enjoy!

Recipe Details

Brown sugar glazed carrots in a white gravy boat.
4.53 from 38 votes

Brown Sugar Glazed Carrots

15 minutes cook
87 kcal
Yields: 6 servings
Tender glazed baby carrots sauteed in a reduced sauce flavored with light brown sugar, honey, and pumpkin pie spice. It's fall comfort food wholesomeness!



  • In a skillet over medium-high heat, melt butter.
    2 tablespoons unsalted butter
  • Add water, brown sugar, honey, and pumpkin pie spice. Bring to a boil, stirring occasionally.
    1/2 cup water, 2 tablespoons light brown sugar, 1 tablespoon honey, 1 teaspoon pumpkin pie spice
  • Add carrots to skillet and let carrots, stirring occasionally, for 6-8 minutes or until tender.
    1 pound baby carrots
  • Increase heat to high and cook until liquid is reduced, stirring occasionally, about 5-7 minutes.
  • Serve immediately.


Serving: 1serving | Calories: 87kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 62mg | Potassium: 190mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10543IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Tammy

    These carrots are delicious. Husband doesn’t usually like carrots but he had three helpings of these.

    • Pam

    This looks amazing 😍 going to try it! Thank you!

    • Lauren
    • 5 stars

    These were amazing! The whole family loved them. The only thing I have to add is that the timing is a little off. It takes a little longer to get the carrots soft. But everything else on this recipe was spot on!

    • Maria

    Can these be heated up and served later

    • Beverly Dahlin

    Can I use regular carrots (it’s what I have on hand)?

    • Elizabeth
    • 5 stars

    These Glazed Carrots sure look & sound yummy! My an old friend of mine loves cooked carrots, so I’ll be fixing these real soon…thanks for sharing the recipe 🙂 I’m wondering how many carrots you used?

      • Shirley

      I was wondering the same thing.

    • Thank you for asking this, Elizabeth! I totally forgot to list that in the recipe – I’ve fixed it now. You can use the “standard” sized bag that baby carrots come in, usually around 16oz / 1 lb.

    • Sheri
    • 5 stars

    Hi Chrisy, these look so yummy, I love candied carrots! But, tell me about your burner, is it an induction unit? If so, how do you like using it? I’ve thought of getting one, if for nothing else to boil big pots of water for pasta faster, and I’m seeing those little stand alone units everywhere it seems. Would you use one if you weren’t making videos with it?

    • Hey Sheri! I’ve actually been using induction burners like the one in the video for about five years now 😀 My an old friend of mine bought a while set, burners and cookware, from an infomercial and we haven’t looked back. Never used the burners on our stove again. The induction units I usually cook on are larger than the one in the video, but I like the new smaller models – they’re a lot easier to move around the kitchen 🙂

        • Sheri

        Wow, really, I guess I’m gonna have to get one now! I love my gas range, but the induction cooktops seem intriguing, what with the cool to touch cooking surface and fast heat up times…any features I should avoid, or insist on? Maybe you should do a post on this! 🙂 Thanks sweetie!