Simple Glazed Carrots

October 10, 2019   6 Comments

This recipe for simple glazed carrots deserves to be in your Thanksgiving recipe line up.

Simple Glazed Carrots


I don’t think you can go wrong with these. Unlike my pickled carrots which people will think are too sour or my roasted rainbow carrots recipe which people may think are too weird (purple?) – these are a crowd pleaser.

The carrots are seasoned with a little big of sugar, lemon juice, and butter. The carrot flavor is perfectly sweet and delicious with these additions.

I love this recipe because you can’t wreck it if you cook it and then heat it up later. I do undercook the carrots a little so when I am ready to go they are perfect.

These are also great for Thanksgiving because they are not overworked like so many of the dishes. I am talking about bourbon, pecan, marshmallow sweet potatoes or hazelnut, pancetta, oven roasted Brussels sprouts. These recipes are great but too many of them can hurt my tummy.

The richness of the food can be overpowering if you have too many complicated dishes. I like these carrots precisely because they taste mostly of carrots. I could eat them all day and why shouldn’ I? At only 75 calories per serving, they will beat any other side for lowest amount of calories.

For the vegans out there, feel free to use olive oil and maple syrup to make this dish. This is the most classic version but people use honey, brown sugar, and other types of oils to make it theirs.

Slicing the carrots thinly enough takes a little practice. I slice mine in half lengthwise so I have a flat surface and then I slice along the side to make it easy. I hate trying to slice things that are running around my cutting board (I am looking at you, onions).

Simple Glazed Carrots Recipe

1.6 from 24 reviews

Makes 6 servings

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1 ¼ pounds carrots, peeled
½ teaspoon sugar
¼ cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
salt and pepper to taste
2 tablespoons fresh parsley, finely chopped


Cut the carrots into very thin slices. Add carrots, sugar, water, lemon juice, butter to a medium saucepan and add salt and pepper to taste. Heat to medium high with a tight lid on and cook for 9 minutes until the carrots are your favorite tenderness. Add fresh parsley and serve.

You can make this the day before and heat the carrots in the microwave. Wait to add the parsley until ready to serve.

Nutrition Facts

For one serving = 75 calories, 3.9 g fat, 2.5 g saturated fat, 9.8 g carbohydrates, 5.0 g sugar, 0.9 g protein, 2.4 g fiber, 94 mg sodium, 2 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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You can also use sugar free maple syrup. It is delicious. I even make pecan pie with it and hubby could not tell the difference. : )

Our school cafeteria cooks used to add vanilla, cinnamon, and just a bit of sugar to make even the watery canned carrots edible. Then someone in charge told them they couldn't alter the "approved" menu items, and the bland carrots ended up in the trash again.

Do you have a rough comparison of how many cups?

Looks good! Why not use Agave syrup? It is low on the glycemic index and tastes great. There is also Stevia which many more people are starting to use because it is also natural. And, you can use *no sugar maple syrup* which is available at the grocer.

My Mother in law, a wonderful southern cook used to cook her carrots exactly like this, when cooked, she mashed them and added 1 teaspoon grated onion and 1 half minced raw green pepper. It is delicious!

OMG this looks yummy. Love that you use real butter. Trust a cow, not a scientist! Totally loving your recipes; they keep me happy and feeling like I'm not missing anything.

Well, I might be missing a few brain cells. Out of sympathy I got involved in a diet plan my sister bought. My act of charity backfired (I just wanted to support her) and I've actually lost weight doing it. If anyone wants to check it out feel free ( Along with your foodie magic it's helped me lose weight and thus far it's staying off. Thank you for the foodie inspiration!

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