My grandmother served this sweet and tender side dish every single spring holiday. It only takes 3 ingredients to make the most highly requested vegetable on the dinner table.

Every spring holiday growing up, my grandmother would slide a white oval dish of these glossy brown sugar glazed carrots right into the middle of the table, and they were always the first vegetable to disappear. They’re sweet, tender, and just sticky enough that the glaze clings to every carrot. The best part is that they only use three ingredients and roast quietly in the oven while you focus on the rest of the meal, which makes them perfect for busy weeknights or big family gatherings when you want something special without a lot of fuss.

Serve these 3-ingredient brown sugar glazed carrots warm, straight from the oven, in a shallow white serving bowl so the thick syrupy glaze pools around the edges. They pair perfectly with roasted or baked ham, turkey, chicken, or a simple meatloaf. Add a starchy side like mashed potatoes, scalloped potatoes, or buttered egg noodles to balance the sweetness, and a crisp green salad or steamed green beans for freshness. They also reheat well, so you can make them ahead for holiday dinners, potlucks, or Sunday suppers.

Servings: 6

2 pounds baby carrots

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar shallow casserole dish to help prevent sticking and make cleanup easier.

Pat the baby carrots dry with a clean kitchen towel or paper towels so the glaze sticks better and doesn’t get watered down in the oven.

In a large mixing bowl, whisk together the melted butter and brown sugar until you have a smooth, thick mixture. If using salt, stir it in now to balance the sweetness.

Add the baby carrots to the bowl and toss until every carrot is well coated in the brown sugar butter mixture. Take a minute to really turn them over with a spatula so the glaze clings to all sides.

Pour the glazed carrots and all of the extra glaze into the prepared baking dish. Spread them out into an even layer so they roast and caramelize instead of steaming.

Roast the carrots in the preheated oven for 35 to 45 minutes, stirring once or twice during cooking, until the carrots are very tender and the glaze has thickened into a shiny, syrupy coating. The edges of the glaze may bubble and darken slightly—that’s where the flavor is.

Once the carrots are tender and glossy, remove the dish from the oven and let it stand for 5 minutes. The glaze will thicken a bit more as it cools slightly.

Transfer the carrots to a white oval serving bowl, spooning the thick brown sugar glaze from the pan over the top so they look shiny and well coated. Serve warm and enjoy while the glaze is still sticky and rich.

To keep the spirit of the original 3-ingredient recipe my grandmother made, I keep the base super simple, but there are a few small tweaks you can try depending on your schedule and what you have on hand. For a deeper caramel flavor, use dark brown sugar instead of light. If you prefer a softer texture or are short on oven time, you can par-cook the baby carrots in the microwave with a splash of water for 4–5 minutes, drain, then toss with the butter and brown sugar and roast for a shorter time until glazed. For a slightly less sweet version, cut the brown sugar back to 1/3 cup and add a pinch more salt. You can also swap in regular whole carrots—just peel them and slice into thick sticks or coins so they cook at about the same rate as baby carrots. If you’re cooking ahead for a holiday, roast the carrots until just tender, cool, and refrigerate; then reheat in the oven, covered with foil, until warm and glossy again, giving them a quick stir to recoat in the glaze before serving.