Easy Glazed Carrots (Stovetop)
These glazed carrots are a simple and easy side dish to add to your holiday menu or dinner party, and the whole family will love it. I use the stovetop skillet method for tender, lightly sweet carrots and then serve them with walnuts and goat cheese.
This recipe is super easy, and once you get things cooking it’s mostly hands-off until they’re done. The carrots turn out lightly sweetened, and tender without being mushy.
Serve them with crumbled goat cheese and lightly toasted walnuts sprinkled on top, for a fantastic side dish for Easter dinner, or spring ladies luncheon. Plus, I’ve included tips if you’re serving vegan guests.
Helpful Tips
For large carrots you can roughly estimate one whole carrot per guest. If they’re small carrots you can double it. It should be about ½ cup servings.
Slice the carrots on the diagonal like I did here. It makes them look pretty and gives more surface area per slice. Try to cut them with uniform thickness – about ¼-inch thick.
I’ve tried this with various sweeteners as noted in the recipe card, but my favorite was honey, or white granulated sugar. Maple syrup is best if serving vegans.
I used walnuts here, but pecans are always a good alternative. The crumbled goat cheese adds a tangy earthiness that balances the sweet glaze beautifully. For vegans, hold the cheese and serve it in a bowl on the side.
Quick Tip
Clean, peel, and cut the carrots a day or two ahead, and store in an airtight container in the fridge. When you’re ready to cook, it saves prep time!
Simple Steps To Make It
- Add everything into a large sauté pan and give it a light toss. Once the butter has melted give it a stir to cover the carrots with glaze ingredients.
- Let it cook uncovered, stirring once or twice, until the largest carrot slice is tender and the wet ingredients have reduced to a glaze.
MAKE-AHEAD: Make the carrots early and store in the fridge. When you’re getting dinner ready to serve, just reheat them on the stove (over low) or in the microwave.
Serving Suggestions
For Easter or spring luncheons, these are a classic pairing with spiral sliced ham. Add creamy hashbrown casserole for your starch, and crock pot green beans or a strawberry spinach salad for something green or fresh.
For Friendsgiving or Christmas, serve with slow cooker turkey breast and baked macaroni and cheese. Include kale and butternut squash salad for freshness.
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Skillet Glazed Carrots recipe
Tender carrot slices glazed in a skillet and then dressed up with goat cheese and nuts sprinkled on top. An easy side dish you can even make ahead for holidays and dinner parties.
Ingredients
- 8 or 9 large carrots, peeled and sliced about ¼ inch thick (about 4 cups)
- ¼ cup unsalted butter
- 1 cup chicken or vegetable stock
- 3 tablespoons granulated sugar, honey, or maple syrup
- ⅓ cup walnuts lightly toasted
- ¼ cup crumbled goat cheese
Instructions
- In a large saute pan, add carrots, butter, stock and sugar and bring to a boil over medium-high heat.
- Reduce heat to medium and cook uncovered at a constant simmer for 10 to 12 minutes or until the largest carrot slice can be pierced with a fork, and pan juice is reduced to a glaze. Stir occasionally.
- Serve carrots in a bowl with walnuts and goat cheese sprinkled on top.
Notes
MAKE AHEAD: Cook the carrots up to 2 days ahead and refrigerate. When ready to serve, reheat them in a large saucepan over low heat, or in the microwave, until heated through. Then serve with the walnuts and goat cheese.
Make it Vegan: Use vegetable stock, maple syrup, and omit the cheese or serve on the side for other guests.
