Sweet Garlic Carrots

Sweet Garlic Carrots are a deliciously simple side dish that brings out the natural sweetness of carrots with a touch of garlic and a light glaze. They’re tender, flavorful, and the perfect addition to almost any meal—whether I’m cooking for a holiday spread or a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it takes basic ingredients and turns them into something truly crave-worthy. The carrots are gently sautéed or roasted until tender, then coated in a buttery garlic glaze with just enough sweetness to balance it all out. It’s a side dish that feels elegant but comes together with minimal effort. I can make it ahead, double it for guests, and even the pickiest eaters seem to enjoy it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

carrots (sliced or baby carrots)
garlic (minced)
butter
brown sugar or honey
olive oil
salt and pepper
optional garnish: fresh parsley or thyme

Directions

1. I start by slicing the carrots if I’m not using baby carrots, then I steam or boil them for 5–7 minutes until just tender but not mushy.

2. In a large skillet, I heat olive oil and butter over medium heat.

3. I sauté the minced garlic for about a minute, just until fragrant—being careful not to let it brown.

4. I add the cooked carrots to the skillet and toss them gently to coat.

5. I stir in the brown sugar or honey and continue cooking for a few more minutes, letting the glaze form and coat the carrots.

6. I season with salt and pepper to taste, and sprinkle with fresh herbs if I’m using them.

7. I serve them warm, letting that sweet garlicky glaze shine.

Servings and timing

This recipe makes about 4 servings and takes around 20 minutes to prepare from start to finish. It’s a quick, easy side I can make even on busy nights.

Variations

When I want a smoky touch, I add a pinch of smoked paprika. I’ve also made it with maple syrup instead of brown sugar for a richer sweetness. For extra depth, I roast the carrots in the oven first with olive oil, then finish them on the stove with the garlic glaze. If I’m feeling indulgent, I toss in a splash of balsamic vinegar at the end for a tangy finish.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or a skillet over low heat until warmed through. If the glaze has thickened too much, I add a tiny splash of water or broth while reheating.

FAQs

Can I roast the carrots instead of steaming?

Yes, I often roast them at 400°F for about 20–25 minutes, then toss them in the garlic glaze right before serving.

What kind of carrots work best?

I use whatever I have—baby carrots, sliced regular carrots, or even rainbow carrots. They all work great.

Can I make this dish ahead of time?

Yes, I cook the carrots and prep the glaze in advance, then reheat and combine just before serving.

How do I keep the garlic from burning?

I sauté it on medium or medium-low heat and only for a short time. Garlic burns quickly, so I keep a close eye on it.

Can I make it vegan?

Absolutely. I just swap the butter for vegan butter or more olive oil, and use maple syrup or brown sugar.

Conclusion

Sweet Garlic Carrots are a beautiful balance of savory and sweet, with a simple garlic glaze that turns ordinary carrots into something special. I love how easy they are to prepare and how versatile they are as a side. Whether I’m dressing up a weeknight meal or adding color to a holiday table, this dish always delivers.

Sweet Garlic Carrots

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• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Sautéed
• Cuisine: American
• Diet: Vegan

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Description

Sweet Garlic Carrots are a quick and easy side dish that combines tender carrots with a buttery garlic glaze and a hint of sweetness. Perfect for weeknight dinners or holiday feasts, they’re flavorful, elegant, and kid-approved.

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Ingredients

• 1 lb carrots (sliced or baby carrots)
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp brown sugar or honey
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chopped fresh parsley or thyme for garnish

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Instructions

1. Slice carrots if using whole ones. Steam or boil for 5–7 minutes until just tender.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add minced garlic and sauté for 1 minute, being careful not to brown it.
4. Add cooked carrots and toss gently to coat in the garlic butter.
5. Stir in brown sugar or honey and cook for a few more minutes, allowing the glaze to coat the carrots.
6. Season with salt and pepper to taste. Garnish with fresh herbs if desired and serve warm.

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Notes

• Use maple syrup instead of brown sugar for a richer flavor.
• Roast carrots at 400°F for 20–25 minutes for a deeper caramelized taste.
• Add a splash of balsamic vinegar for a tangy finish.
• To make it vegan, substitute butter with vegan butter or more olive oil.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 130
• Sugar: 7g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 10mg