To make glazed carrots for Thanksgiving, cook the carrots until they are just tender, then coat them in a butter-and-brown-sugar or maple glaze until they look shiny. You can do the whole job in a skillet, or roast the carrots and glaze them in the same pan. This is one glazed-carrot method with two heat sources, not a second roasted-root article. More side-dish help is in Thanksgiving side dishes and the Thanksgiving guide.
Cut the carrots, then choose the stovetop or the oven
Peel 2 pounds of carrots and cut them into even sticks or coins so they cook at the same rate. Baby carrots work if they are similar in size. For the stovetop, put the carrots in a wide skillet with 1/2 cup water, 3 tablespoons butter, 2 tablespoons brown sugar or maple syrup, a pinch of salt, and a grind of pepper. Cover and simmer 8 to 12 minutes, until the carrots are just tender when pierced. Uncover, raise the heat, and cook, tossing, until the liquid reduces to a glossy glaze that coats the carrots, 3 to 5 minutes more. For the oven, toss the carrots with 1 tablespoon oil and a pinch of salt on a sheet pan and roast at 425°F for 15 to 20 minutes, until they are almost tender. Add the butter and brown sugar or maple, toss, and roast 5 to 8 minutes more, until the glaze bubbles and clings.
Finish and hold them for dinner
Taste and add a little salt, a squeeze of orange, or a pinch of thyme if you want more than plain sweet glaze. Do not walk away at the end; sugar burns once the pan is dry. You can peel and cut the carrots a day ahead and keep them in the refrigerator, then glaze them close to dinner. If you need to hold them, keep the finished carrots covered in a low oven or a warm skillet and add a spoonful of water if the glaze tightens too much. Perishable sides should not sit in the 40°F to 140°F danger zone.
Frequently asked questions
Stovetop or oven — which is better?
The stovetop is faster and easier to watch. The oven frees a burner and gives the carrots a little more browning. The glaze is the same idea either way.
Can I use maple syrup instead of brown sugar?
Yes. Use the same amount. Maple tastes a little less caramel and a little more rounded.
Can I cut the carrots ahead?
Yes. Peel and cut them a day ahead, refrigerate them, and cook them close to dinner so the glaze stays shiny.
Helpful kitchen tools
- OXO Good Grips Swivel Peeler — A sharp peeler makes quick work of 2 pounds of carrots.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A baking dish can hold glazed carrots in a low oven if you roast them ahead.
- HVH 9×13 Ceramic Baking Dish Set — A ceramic dish also works for holding or serving the glazed carrots.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A bowl is handy for tossing cut carrots with oil before they go on a sheet pan.
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