How to Glaze or Sweeten Canned Carrots

by M.H. Dyer

A side dish of carrots is a dependable old standby that provides both color and nutrition to your table. Even with all their good qualities, cooked carrots are a bit bland and boring, especially when they come from a can. A sweet glaze brings out the best in your carrot dish, making them palatable for even the most avowed vegetable-hater. Although fresh carrots generally have the best flavor and texture, you can glaze canned carrots and have a tasty dish on the table in minutes.

Place brown sugar and butter in a large saucepan. Use approximately 2 tablespoons of brown sugar and 1 tablespoon of butter for every 2 cups of carrots. Add a small amount of raisins, if desired.

Add salt to taste or flavor the carrots with a dash of cinnamon. For tangy carrots, stir in about 1/4 to 1/2 cup of orange juice or balsamic vinegar for every 2 cups of carrots.

Turn the burner on medium-low and heat the mixture, stirring frequently, until the brown sugar dissolves into the butter.

Drain the canned carrots thoroughly, and stir them into the brown sugar mixture. Stir gently until the carrots are hot and evenly covered with the syrupy glaze.

Keep the carrots warm until you're ready to serve and transfer them to a serving bowl. Garnish the carrots with a sprig of parsley, if desired.

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Items you will need

  • Brown sugar
  • Butter
  • Large saucepan
  • Raisins
  • Salt
  • Cinnamon (optional)
  • Orange juice or balsamic vinegar (optional)
  • Serving bowl
  • Fresh parsley (optional)


  • You can also provide a mild orange flavor by stirring in about 1 teaspoon of grated orange peel.
  • If you prefer, make a glaze with honey or agave nectar instead of brown sugar.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

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