Glazed Carrots (Christmas Recipe & Thanksgiving Recipe) – Sweet, Buttery, and Festive

Carrots don’t always get the spotlight on holiday tables, but this glazed version changes that fast. Tender carrots simmered in butter, brown sugar, and a touch of maple or honey—simple, glossy, and irresistible. They bring color to your plate and pair beautifully with turkey, ham, or roast beef.

Best of all, they’re quick, affordable, and loved by both kids and adults. Make them for Christmas or Thanksgiving, and they’ll earn a permanent spot in your holiday rotation.

What Makes This Recipe So Good

• Balanced sweetness: Brown sugar and maple (or honey) create a warm, caramel-like glaze without being cloying.
• Perfect texture: The carrots are tender with a slight bite, not mushy, thanks to careful simmering and a quick glaze finish.
• Holiday-friendly flavors: A hint of cinnamon and orange zest lifts the dish and makes it feel festive.
• Quick and flexible: Ready in about 20–25 minutes. Works with baby carrots, sliced whole carrots, or even rainbow carrots.
• Make-ahead friendly: You can par-cook the carrots earlier in the day, then glaze right before serving.

Shopping List

• Carrots (2 pounds; baby carrots or peeled carrots cut into 1/2-inch slices on the bias)
• Unsalted butter (4 tablespoons)
• Brown sugar (3 tablespoons, light or dark)
• Pure maple syrup or honey (2 tablespoons)
• Orange zest (about 1 teaspoon) and optional splash of orange juice
• Ground cinnamon (1/4 teaspoon)
• Vanilla extract (1/2 teaspoon, optional but lovely)
• Kosher salt and freshly ground black pepper
• Fresh parsley or thyme for garnish

How to Make It

1. Prep the carrots: If using whole carrots, peel and slice on a diagonal into 1/2-inch pieces.

   Baby carrots can be left whole. Aim for uniform size so they cook evenly.

2. Par-cook the carrots: Add carrots to a large skillet or saucepan and cover with cold water. Add a big pinch of salt.

   Bring to a boil, then simmer until just tender, 6–8 minutes. You want them fork-tender with a slight bite.

3. Drain well: Drain the carrots and return them to the warm pot for 30 seconds to steam off excess moisture. This helps the glaze cling better.
4. Build the glaze: In the same skillet, melt the butter over medium heat.

   Stir in brown sugar, maple syrup (or honey), cinnamon, and a pinch of salt. Cook 1–2 minutes until glossy and bubbling.

5. Coat the carrots: Add the carrots and toss to coat. Cook 3–5 minutes, stirring often, until the glaze thickens and clings.

   If it looks too thick, add a splash of orange juice or water.

6. Finish with aromatics: Stir in orange zest and vanilla, then season with salt and pepper to taste. The orange brightens everything and keeps the sweetness in check.
7. Garnish and serve: Transfer to a warm serving bowl. Top with chopped parsley or thyme for color and freshness.

   Serve hot.

Storage Instructions

• Refrigerator: Store cooled glazed carrots in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of water or orange juice, or microwave in short bursts, stirring between intervals.
• Make-ahead: Par-cook carrots up to 24 hours ahead. Keep refrigerated. Reheat in the glaze right before serving for the best texture.
• Freezing: Not ideal.

  The glaze can separate and the carrots may turn watery when thawed.

Benefits of This Recipe

• Budget-friendly: Carrots are inexpensive, especially when feeding a crowd during the holidays.
• Kid-approved: The gentle sweetness wins over picky eaters without loading the dish with refined sugar.
• Nutrient-dense: Carrots are rich in beta-carotene and fiber, and the recipe uses simple, recognizable ingredients.
• Flexible for diets: Easy to make gluten-free and vegetarian. You can also adapt it for dairy-free and vegan needs.
• Beautiful presentation: The glossy glaze and bright color add life to any Thanksgiving or Christmas spread.

Pitfalls to Watch Out For

• Overcooking: Mushy carrots won’t hold the glaze well. Pull them from the simmer as soon as they’re just tender.
• Watery glaze: Don’t skip draining and drying the carrots briefly.

  Excess moisture thins the glaze.

• Too sweet or flat: Balance sweetness with salt, black pepper, and citrus zest. Taste and adjust at the end.
• Burning the glaze: Sugar burns quickly. Keep the heat at medium and stir often once the glaze starts bubbling.
• Uneven pieces: Different sizes cook at different rates.

  Keep slices consistent so everything finishes together.

Alternatives

• Dairy-free/vegan: Use vegan butter or a mix of olive oil and a touch of coconut oil. Maple syrup pairs especially well.
• Spice variations: Swap cinnamon for ginger, nutmeg, or pumpkin pie spice. A pinch of cayenne can add warmth without overpowering.
• Herb twist: Try thyme, rosemary, or tarragon instead of parsley.

  Herb-infused flavor makes the dish feel elegant.

• Citrus swap: Lemon zest and a squeeze of lemon juice will give a brighter, less sweet finish than orange.
• Nutty finish: Top with toasted pecans or walnuts for crunch. For a festive feel, add a few dried cranberries at the end.
• Sheet-pan method: Roast sliced carrots at 425°F with oil, salt, and pepper until tender and caramelized. Toss with a stovetop glaze right before serving.

FAQ

Can I use pre-cut or baby carrots?

Yes.

Baby carrots are convenient and look nice on a holiday table. Just note they may take a minute or two longer to become tender, depending on size.

How can I make this less sweet?

Reduce the brown sugar to 1–2 tablespoons and increase the salt slightly. Add extra orange zest and a squeeze of lemon to brighten and balance.

Can I make glazed carrots ahead of time?

Par-cook the carrots earlier in the day, then refrigerate.

Right before serving, warm them in the glaze until glossy. This keeps the texture and shine at their best.

What protein pairs well with glazed carrots?

They’re great with roast turkey, ham, beef tenderloin, pork loin, or roasted chicken. The gentle sweetness complements savory mains without competing.

How do I scale this recipe for a crowd?

Double or triple ingredients as needed.

Use a wide skillet or two batches so the carrots have room to glaze rather than steam.

Can I use white sugar instead of brown?

Brown sugar adds a deeper, molasses-like flavor and better color. If you only have white sugar, use it, but add a bit more maple or a drizzle of molasses if available.

What if I don’t have maple syrup or honey?

You can rely on brown sugar alone. Add a splash of orange juice or apple cider to keep the glaze silky and flavorful.

How do I keep the carrots warm for serving?

Hold them over very low heat, or keep in a covered baking dish set in a low (200°F) oven for up to 20–30 minutes.

Stir once to redistribute the glaze.

Wrapping Up

Glazed carrots are a holiday win: quick, colorful, and universally appealing. With a buttery, gently sweet glaze and a pop of citrus, they feel special without being fussy. Make them once for Thanksgiving or Christmas, and you’ll likely bring them back year after year.

Keep an eye on texture, taste as you go, and finish with fresh herbs—you’ll have a side dish that steals the show.