Have you ever had those amazing glazed baby carrots at Cracker Barrel and wondered how they make them taste so incredible? They’re the kind of side dish that works for Thanksgiving dinner or a random weekday when you want vegetables on the table that your kids will actually eat.
I started making these years ago after my kids declared war on every green vegetable I put in front of them. Turns out, a little butter and brown sugar go a long way towards making vegetables appealing!
The glaze caramelizes while the carrots cook, so you get that sweet coating without standing at the stove stirring constantly. You can make them on the stovetop in about 40 minutes. They come out tender but not mushy, with a hint of salt perfectly balancing out the sweetness.
This isn’t a fancy side dish; it’s just carrots that taste good. And if you use baby carrots, you don’t have to dice or peel any veggies, making them perfect for busy weeknights or busy holidays.
Let me show you just how easy it is to make this family-favorite vegetable dish! It is easy to turn ordinary baby carrots into a restaurant-worthy side dish that even vegetable-hesitant kids will enjoy.
Looking for more copycat Cracker Barrel recipes? Try my recipes for Cracker Barrel fried apples, Cracker Barrel chicken and dumplings, or Cracker Barrel meatloaf.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Baby carrots: No prep work needed when you use baby carrots! If you prefer, you can use regular carrots cut into 2-inch pieces, but who has time for all that peeling and chopping?
- Butter
- Brown sugar
- Salt
How to Make Cracker Barrel Carrots
- Start by placing the baby carrots in a large saucepan or pot. Cover them completely with water.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let the carrots cook for 30 minutes. They should be nice and tender when pierced with a fork.
- When the carrots are done, drain off most of the water, leaving just a small amount (about ¼ cup) in the bottom of the pot.
- Add the butter, brown sugar, and salt to the pot with the carrots. Stir to combine.
- Simmer the carrots uncovered for 10-15 minutes, stirring occasionally. You’ll notice the liquid will reduce and form a beautiful glaze that coats the carrots.
- The carrots are ready when they’re tender and glossy with that signature sweet-and-salty coating.
Serving Ideas
These sweet and buttery carrots are perfect for everything from a casual weeknight dinner to holiday celebrations! I love to serve them alongside a roasted chicken, but they’re just as amazing with meatloaf or pot roast.
I often serve them for Thanksgiving or Christmas dinner since they’re such a crowd favorite. If you’re serving these at a gathering, sprinkle some fresh parsley on top just before serving. It adds a pop of color that makes them look extra special!
How to Store
If you have leftovers, store them in an air-tight container in the refrigerator for up to 5 days. To reheat, warm them in the microwave for 1-2 minutes, stirring halfway through.
Tips & Tricks
Be sure to check out the step by step instructions
- While the recipe calls for baby carrots, you can absolutely use regular carrots cut into chunks. Just make sure they’re roughly the same size so they cook evenly.
- Don’t rush the final simmering stage. Those 10-15 minutes are crucial for developing that signature Cracker Barrel flavor. I usually aim for the full 15 minutes to get that perfect tender-but-not-mushy texture I love.
- For holiday meals, I often make these a day ahead. Just reheat them gently on the stovetop or in the microwave, adding a small pat of butter if needed to refresh the glaze.
- You will know the carrots are done when you can easily pierce them with a fork. They should have a slight shine from the butter-brown sugar glaze, and the liquid should be reduced to a light syrupy consistency.
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Cracker Barrel Carrots
Ingredients
- 2 pounds baby carrots
- 3 tablespoons butter
- 1 ½ tablespoons brown sugar
- 1 teaspoon salt
Instructions
- Boil the carrots in water, covered for 30 minutes.2 pounds baby carrots
- Drain most of the water off, leaving about ¼ cup.
- Add the butter, brown sugar, and salt and simmer for 10-15 minutes, stirring occasionally.3 tablespoons butter, 1 ½ tablespoons brown sugar, 1 teaspoon salt
Notes
- While the recipe calls for baby carrots, you can absolutely use regular carrots cut into chunks. Just make sure they’re roughly the same size so they cook evenly.
- For holiday meals, I often make these a day ahead. Just reheat them gently on the stovetop or in the microwave, adding a small pat of butter if needed to refresh the glaze.
- You will know the carrots are done when you can easily pierce them with a fork. They should have a slight shine from the butter-brown sugar glaze, and the liquid should be reduced to a light syrupy consistency.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
