Carrots are simmered in a mixture of butter, brown sugar, ginger, and nutmeg. They are simmered on the stovetop to tender perfection and then topped with freshly chopped parsley for a burst of bright flavor. This Glazed Carrot recipe is easy to prepare, economical, and absolutely perfect for any weeknight dinner or holiday meal!
2lbcarrots, peeled and sliced about 1/2 inch diagonally, [See Note 1]
4tablespoonsbrown sugar[See Note 2]
1 1/2tspground gingermore or less to taste
1/4tspfresh ground nutmegmore or less to taste
1/4tspsaltmore or less to taste
1/8tspground black peppermore or less to taste
1tspfresh parsley, chopped fine
Place carrots, water and 2 tablespoons of the butter in skillet on medium heat. Cook, uncovered, 5 to 6 minutes or until carrots are slightly tender. Add brown sugar, remaining 2 tablespoons butter, ginger, nutmeg and salt to the skillet.
Cook 4 to 5 minutes longer, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.
Ensure Even Cooking. Be sure to cut the carrots into like-sized pieces so that they cook evenly. For the large end, I will split the round in half again lengthwise.
Choose your Preferred Sweetener. You can substitute white cane sugar, honey, agave, stevia, maple syrup, or monk fruit in the raw sweetener for the brown sugar in the recipe.
Plan Ahead. If you are working towards a food prep calendar countdown to your holiday dinner, no fear! You can cut and peel your carrots up to 3 days before you plan to make this recipe. Simply place them in a zip-top bag with a wet paper towel and store them in the refrigerator until you're ready for them.
Make them Fancy. Swap out the traditional carrots for rainbow-colored carrots or baby whole carrots with green ends attached. I found these at Costco and they were so beautiful when cooked with the stems on.
Alternate Cooking Methods:
Carrots are super versatile and can be prepared in many different cooking styles. I generally prepare these glazed carrots on the stovetop, but if you are short in stovetop space during your holiday dinner, you can prepare them in other ways instead.
Microwave: Place carrots in a microwave-safe dish, like a glass casserole dish with a lid. Fill the dish with about 1/2″ of water and cover. Microwave on HIGH for 6-7 minutes or until carrots are tender when pierced with a fork. Add butter, brown sugar, salt, pepper, ginger, and nutmeg. Stir to combine. Cook on HIGH 1-2 minutes longer. Note: The glaze will not be as thick as if reduced on the stovetop. Garnish with parsley and serve.
Oven: Place the carrots in a casserole dish with a lid. Sprinkle them with ginger, nutmeg, salt, and pepper. Sprinkle with 4 tablespoons brown sugar and drizzle on 4 tablespoons melted butter. Cover and bake at 350 degrees F for 1 hour or until fork-tender.
Instant Pot: Place all ingredients in the instant pot liner, cover, and secure the vent. Set the pot to “sealing”, press “pressure cook” or “manual” button”. Set the timer for 3 minutes. When finished, manually release the pressure by switching the vent to “venting” being careful of the steam.
Slow Cooker: Place the carrots in a crockpot. Combine melted butter, ginger, nutmeg salt, pepper and brown sugar, and water. Drizzle over carrots and mix until carrots are coated. Stir to combine. Cook on HIGH for 2-3 hours or until carrots are fork-tender.
Air Fryer: In a large bowl whisk together all the ingredients (except the parsley and carrots). Add the carrots to the liquid mixture and toss to combine. Place the carrots into an air fryer (You do not need a bowl, but I use a small metal bowl to contain the butter). Air Fry at 375 degrees F for 15-20 minutes (stirring them around halfway through). Toss carrots with the sauce, garnish and serve.