Serve Brown Sugar Glazed Carrots with Cider at your holiday table for a simple, flavorful side dish that balances natural sweetness with a bright, tangy finish. This easy glazed carrots recipe is made with a handful of ingredients, comes together in less than 45 minutes and pairs beautifully with many main dishes. Makes 4 servings and can be doubled for a crowd.
Brown Sugar Glazed Carrots with Cider are the kind of side dish that feels right at home on a holiday menu, but they are easy enough for a weeknight dinner, too. The carrots become tender as they simmer, while the brown sugar, cider, stock and mustard cook down into a glossy sauce that clings to every bite.
This recipe is especially helpful when you need a vegetable side dish that does not require the oven. Everything cooks on the stovetop in one pan, which is a major advantage when the oven is full of turkey, casseroles, rolls or desserts. The finished carrots are warm, savory, lightly sweet and just tangy enough to keep the flavor balanced.
Why I love this recipe:
This glazed carrot recipe is simple, reliable and full of flavor. It was adapted from a family-style potluck dish and has the same comforting quality that makes people go back for a second serving.
The carrots bring their own natural sweetness, and the dark brown sugar deepens that flavor without turning the dish into dessert. This is still a savory vegetable side dish. The hard cider adds moisture and a subtle tang, while the vegetable stock gives the sauce more depth. A spoonful of spicy brown mustard adds acidity and keeps the glaze from tasting too rich or too sweet.
As the carrots simmer, the liquid reduces into a thicker sauce. The result is a beautiful bowl of cider glazed carrots that looks festive, tastes fresh and works well with a wide variety of meals. Serve them with roasted meats, poultry, vegetarian mains or other holiday side dishes.
Another reason this recipe is so useful is that it can be prepared ahead of time. You can peel and chop the carrots in advance, or cook the entire dish a day or two before serving. When it is time to eat, simply reheat the carrots and loosen the glaze with a small splash of stock if needed.
What you need to make this recipe:
You do not need any complicated tools to make Brown Sugar Glazed Carrots with Cider. A sharp knife, a vegetable peeler and a good skillet or saucepan are enough to get the job done. A wooden spoon or rubber spatula is helpful for stirring the carrots as the glaze reduces.
- Sharp knife and cutting board
- Vegetable peeler
- Skillet or saucepan with a lid
- Liquid measuring cup
- Wooden spoon or rubber spatula
Let’s talk ingredients!
This recipe uses everyday ingredients to create a flavorful carrot side dish. The full measurements are included in the recipe card below, but here is a closer look at what each ingredient does.
Here’s what you need:
- Carrots—Regular-sized carrots work best here. Peel them and cut them into 1-inch pieces so they cook evenly and hold their shape.
- Extra virgin olive oil—The carrots are sautéed in oil before the glaze ingredients are added. You may also use another neutral cooking oil.
- Dark brown sugar—This adds a gentle molasses-like sweetness and helps create the glaze.
- Alcoholic cider or hard cider—The cider gives the carrots a tangy, fruity flavor as it reduces in the pan.
- Vegetable stock—Stock adds savory depth to the sauce. If you are not serving vegetarians, chicken stock can also be used.
- Spicy brown mustard—Mustard adds acidity and a little sharpness. Dijon mustard can also work well.
- Kosher salt and black pepper—Season to taste at the end so the carrots are balanced and flavorful.
Variations on this recipe:
- Use different carrots. Classic orange carrots are a great choice, but yellow, purple or rainbow carrots may also be used. Baby carrots can work in a pinch, though the texture may be slightly different.
- Make it gluten free. This carrot side dish should be naturally gluten free, but always check the labels on the mustard and stock to confirm.
- Adjust the mustard. Use spicy brown mustard for a bolder flavor or Dijon for a smoother, more refined tang.
How to make Glazed Carrots with Brown Sugar and Cider
Start by trimming the tops and bottoms from the carrots. Peel them with a vegetable peeler, then cut them into 1-inch pieces. Keeping the pieces similar in size helps them cook evenly.
Pour the olive oil into a skillet or saucepan and warm it over medium heat. When the oil is hot, add the carrots and sauté them for about 5 minutes. At this stage, the carrots will not be tender yet, but they may begin to pick up a little color.
Sprinkle the dark brown sugar over the carrots and stir well so the pieces are lightly coated. Let the sugar cook for about a minute, stirring as it begins to melt into the oil.
Pour in the hard cider and vegetable stock, then bring the mixture to a boil. Stir in the spicy brown mustard and season with kosher salt and black pepper. Stir again so the mustard blends evenly into the liquid.
Partially cover the pan and reduce the heat to medium low. Let the carrots simmer for 15 to 20 minutes, or until they are tender and most of the liquid has evaporated. Stir occasionally so nothing sticks to the bottom of the pan.
Remove the lid and continue cooking until the remaining liquid thickens into a glossy sauce. The glaze should coat the carrots without being watery. Serve the carrots warm and spoon any extra sauce over the top.
Frequently Asked Questions
These glazed carrots are made with carrots, dark brown sugar, hard cider, vegetable stock, spicy brown mustard, olive oil, kosher salt and black pepper.
A balance of sweetness, acidity and seasoning enhances the flavor of carrots. In this recipe, brown sugar adds sweetness, cider and mustard add tang, and stock adds savory depth.
Yes. You can make these glazed carrots the day before, store them in the refrigerator and reheat them before serving. Add a small splash of stock if the glaze becomes too thick.
Quick tips and tricks to the best Glazed Carrot recipe
- Prep the carrots ahead of time. Peel and chop the carrots in advance, then store them in the refrigerator until you are ready to cook.
- Double or triple the recipe. This recipe is easy to scale for a holiday meal, potluck or larger dinner.
- Make it ahead. Cook the carrots 1 to 2 days in advance, refrigerate them and reheat before serving.
- Loosen the glaze if needed. If the carrots seem too sticky after chilling, add a splash of stock while reheating.
- Store leftovers properly. Let the carrots cool completely, then transfer them to an airtight container. Store in the refrigerator for up to a week.
Here’s how you can make them:
Brown Sugar Glazed Carrots with Cider
4 servings
Erin Parker, The Speckled Palate
10
30
40
Equipment
- Sharp knife
- Vegetable peeler
- Sauté pan with lid
- Liquid measuring cup
- Rubber spatula or wooden spoon
Ingredients
- 1 lb. carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dark brown sugar
- 12 oz. alcoholic cider or hard cider
- ½ cup vegetable stock
- 1 tablespoon spicy brown mustard
- Kosher salt and black pepper to taste
Instructions
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Trim the tops and bottoms of the carrots. Peel them, then cut them into 1-inch pieces.
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Pour the olive oil into a pan over medium heat. Once warm, add the carrots and sauté for 5 minutes.
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Sprinkle in the brown sugar, stir to coat the carrots and cook for about 1 minute.
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Add the cider and stock. Bring to a boil, then stir in the mustard. Season with kosher salt and black pepper.
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Partially cover the pan and reduce the heat to medium low. Simmer for 15 to 20 minutes, or until the carrots are tender and most of the liquid has evaporated.
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Remove the lid and continue cooking until the liquid reduces into a thick, glossy sauce.
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Serve warm.
Notes
Make it ahead of time. These carrots keep well in the refrigerator, so you can cook them 1 to 2 days before serving. Reheat gently and add a splash of stock if the glaze is too thick.
How to store leftovers: Let the carrots cool completely, then transfer them to an airtight container. Store in the refrigerator for up to a week.
Nutrition
Calories: 144kcal
Carbohydrates: 20g
Protein: 1g
Fat: 7g
Sodium: 274mg
Fiber: 4g
Sugar: 13g