Brown Sugar-Glazed Carrots

These sweet, buttery carrots make a perfect Thanksgiving side dish because you can make them ahead of time and serve at room temperature. Martha Stewart makes this brown sugar-glazed carrots recipe on the “Vegetables” episode of “Martha Stewart’s Cooking School.”

Yield: 4 servings Course: Side Dish
Occasion: Christmas, Easter, Thanksgiving
Theme: Quick and Easy, Vegetarian


  • 2 tablespoons extra-virgin olive oil
  • 1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved
  • lengthwise
  • 1/3 cup tops coarsely chopped and reserved
  • coarse salt and freshly ground pepper
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon molasses
  • 1/4 cup grapeseed oil
  • 1 1/2 tablespoons unsalted butter
  • 1 sprig fresh rosemary


  1. Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
  2. Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
  3. Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.


Adapted from
This brown sugar-glazed carrots recipe appears in the “Vegetables” episode of “Martha Stewart’s Cooking School.” Visit the episode guide to watch a preview and get a cooking tip.