Amish-Style Glazed Carrots with Brown Sugar and Butter

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish-Style Glazed Carrots with Brown Sugar and Butter are a simple, comforting side dish with tender carrot slices, a glossy apple-cider glaze, and a fresh parsley finish. Serve them with roasted chicken, pork, baked ham, or your favorite holiday meal.

Yield: 6 side-dish servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick Ingredients

2 pounds carrots, peeled and cut into 1/4-inch-thick diagonal slices
4 cups water, for simmering
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1/4 cup nonalcoholic apple cider, not apple cider vinegar
1/2 teaspoon fine sea salt
1/8 teaspoon ground cinnamon or freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley

Do This

1. Peel the carrots and slice them diagonally, keeping the pieces 1/4 inch thick.
2. Bring the water to a boil in a covered saucepan. Add the carrots, return to a gentle simmer, and cook uncovered for 8 minutes, until just tender.
3. Drain thoroughly and let the carrots steam-dry in the colander for 1 minute.
4. Melt the butter in a 12-inch skillet over medium heat. Add the brown sugar, cider, salt, and cinnamon or pepper; simmer for 4 minutes, until lightly syrupy.
5. Add the carrots and gently toss over medium heat for 2 minutes, until evenly coated and glossy.
6. Remove from the heat, sprinkle with parsley, and serve warm.

Why You’ll Love This Recipe

Sweet and savory: Brown sugar brings out the carrots’ natural sweetness, while butter, salt, and parsley keep the flavor balanced.
Simple ingredients: A handful of everyday staples makes a side dish special enough for company.
Beautiful texture: Simmering first gives you tender carrots without overcooking the glaze.
Holiday-friendly: These carrots cook entirely on the stovetop, leaving the oven free for the main course.

Grocery List

Produce: 2 pounds carrots; 1 small bunch fresh flat-leaf parsley.
Dairy: Unsalted butter; you will need 3 tablespoons.
Pantry: Light brown sugar, nonalcoholic apple cider, fine sea salt, and ground cinnamon or black pepper.

Full Ingredients

For the Carrots

2 pounds (907 g) carrots: Weight before trimming; peel, trim the ends, and cut diagonally into 1/4-inch-thick slices. Halve very wide carrots lengthwise before slicing.
4 cups (960 ml) water: For simmering; use a 4-quart saucepan.

For the Brown Sugar–Butter Glaze

3 tablespoons (42 g) unsalted butter
3 tablespoons (38 g) packed light brown sugar
1/4 cup (60 ml) nonalcoholic apple cider: Use the apple beverage, not apple cider vinegar.
1/2 teaspoon (3 g) fine sea salt
1/8 teaspoon ground cinnamon: Or use 1/8 teaspoon freshly ground black pepper for a more savory finish.

For Finishing

1 tablespoon finely chopped fresh flat-leaf parsley

Amish-Style Glazed Carrots with Brown Sugar and Butter – Closeup

Step-by-Step Instructions

Step 1: Prepare the carrots

Wash, peel, and trim the carrots. Cut them diagonally into slices 1/4 inch thick. If the upper portions are especially wide, halve those sections lengthwise before slicing so the pieces cook evenly. Chop the parsley and measure the glaze ingredients before you start cooking.

Step 2: Simmer until just tender

Bring 4 cups water to a boil in a covered 4-quart saucepan over high heat. Add the carrots carefully, return the water to a gentle simmer, and reduce the heat to medium-low. Cook uncovered for 8 minutes, stirring once halfway through.

Test a thick slice with the tip of a small knife. It should slide in with only slight resistance, and the carrot should still hold its shape. If needed, simmer for another 1 to 2 minutes. Avoid cooking until completely soft; the carrots will spend a little more time in the glaze.

Step 3: Drain and let the carrots dry

Drain the carrots in a colander and let them stand for 1 minute so excess moisture can evaporate. Give the colander a gentle shake. This small step helps the buttery glaze cling rather than turn watery.

Step 4: Make the cider and brown sugar glaze

Place a 12-inch skillet over medium heat and add the butter. Once melted, stir in the brown sugar, apple cider, salt, and your choice of cinnamon or black pepper.

Bring to a gentle bubble and simmer uncovered for 4 minutes, stirring frequently. The sugar should dissolve completely, and the liquid should become lightly syrupy. It is ready when a spatula drawn across the bottom leaves a brief trail before the glaze flows back together. Lower the heat if it bubbles vigorously or starts darkening around the edges.

Step 5: Coat the carrots

Add the drained carrots to the skillet. Gently fold and turn them through the glaze with a flexible spatula, then cook over medium heat for 2 minutes, stirring carefully. The carrots should be hot throughout and coated with a thin, glossy layer of sauce.

If the glaze looks watery, cook for 1 additional minute, uncovered. If it becomes too thick or sticky, stir in 1 tablespoon water to loosen it. The finished glaze should coat the carrots, not form a stiff candy shell.

Step 6: Finish with parsley and serve

Remove the skillet from the heat and gently fold in half the parsley. Transfer the carrots and any remaining glaze to a warm serving bowl, then scatter the remaining parsley over the top.

Serve immediately alongside roasted chicken, roast pork, baked ham, meatloaf, or a holiday turkey dinner. The carrots are at their glossiest while warm.

Pro Tips

Keep the slices consistent: Even thickness matters more than identical shapes. Thin slices can become soft before thicker ones are ready.
Choose one spice direction: Cinnamon gives a softly spiced, holiday-style flavor; black pepper makes the sweetness feel more savory.
Watch the glaze, not just the clock: Skillet size and burner strength affect evaporation. Look for a light syrup before adding the carrots.
Double in batches: For 12 servings, double every ingredient and divide the glazing between two 12-inch skillets so the carrots coat evenly.

Variations

Maple-glazed carrots: Replace the brown sugar with 2 tablespoons pure maple syrup. Simmer the glaze for 1 additional minute if it needs thickening.
Apple juice substitute: Replace the cider with 1/4 cup unsweetened apple juice. The flavor will be slightly milder but still delicious.
Less-sweet version: Reduce the brown sugar to 2 tablespoons and choose black pepper instead of cinnamon. Keep the other measurements unchanged.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours. Store for up to 4 days. The glaze will firm up as the butter chills.

Reheat: For every 2 cups of leftover carrots, add 1 tablespoon water to a skillet. Cover and warm over medium-low heat for 5 to 7 minutes, stirring occasionally, until the carrots reach 165°F (74°C). Uncover for the final minute to restore the glossy coating.

Make ahead: Peel and slice the raw carrots up to 2 days in advance and refrigerate in an airtight container. For a bigger head start, simmer and drain the carrots up to 1 day ahead, cool promptly in a shallow container, and refrigerate. Make the glaze just before serving, then add the chilled carrots and heat gently for 5 to 7 minutes, until hot throughout.

Nutrition (per serving)

Nutrition is an estimate for one-sixth of the recipe, prepared with cinnamon. Actual values vary with ingredient brands and portion sizes.