When it comes to Thanksgiving side dishes, I always look for something that feels cozy, comforting, and a little bit different from the usual. These Cinnamon Butter Baked Carrots have quickly become one of my family’s favorites.

I first made them when I wanted to add a warm, slightly sweet vegetable dish to balance out all the savory flavors on the holiday table. The results? Absolute magic. The butter and cinnamon create a rich, fragrant glaze that clings to each carrot, while the touch of orange juice brightens everything up.

Even the pickiest eaters (yes, including kids!) can’t resist going back for seconds. The best part is how simple this recipe is to prepare — you can even make it ahead, which is a lifesaver during busy holiday cooking.

Whether for Thanksgiving, Christmas, or just a regular weeknight dinner, this recipe always brings that “wow” factor to the table.

Why You’ll Love This Recipe

Perfect Holiday Side Dish: The warm cinnamon butter glaze pairs beautifully with turkey, ham, or roast chicken, making it a standout on any festive table.
Easy to Make Ahead: You can prep the dish in advance and simply bake when needed, saving precious time on busy cooking days.
Kid-Friendly Flavor: The natural sweetness of carrots combined with a hint of cinnamon makes this dish irresistible, even to little ones who usually avoid veggies.
Simple Ingredients, Big Flavor: With just a handful of pantry staples, you get a side dish that tastes gourmet and comforting at the same time.
Versatile for Any Occasion: While perfect for Thanksgiving, these carrots are equally at home as a weeknight side dish with roasted meats or vegetarian mains.

Ingredients

15 carrots, peeled and stems removed
1/3 cup butter, softened
1/2 cup sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon (or 1 teaspoon if you prefer stronger cinnamon flavor)
1/3 cup boiling water
1 tablespoon orange juice
Fresh parsley, chopped, optional (for garnish)

Instructions

Step 1 – Prep the Carrots

Preheat the oven to 350°F (175°C).
Peel carrots, trim stems, and arrange them in a 9×13-inch baking dish.

Step 2 – Make the Cinnamon Butter Mixture

Using an electric mixer, cream together the butter, sugar, salt, and cinnamon until smooth and fluffy.
While mixing, slowly pour in the boiling water and orange juice. The hot water helps dissolve the sugar and blend everything into a glossy glaze.

Step 3 – Bake

Pour the cinnamon butter mixture evenly over the carrots.
Cover the dish tightly with aluminum foil.
Bake for 90 minutes, until the carrots are tender.

Step 4 – Serve

Remove foil and transfer carrots to a serving platter.
Drizzle with the melted cinnamon butter sauce from the baking dish.
Garnish with fresh parsley, if desired, for a pop of color.

Mistakes to Avoid

Skipping the foil: If you don’t cover the dish, the carrots may dry out before they’re fully tender.
Overcooking: Baking too long can turn the carrots mushy. Check them at 75 minutes if your oven runs hot.
Not mixing the glaze properly: If the butter, sugar, and water aren’t fully combined, you’ll end up with uneven coating. Take time to cream them well.
Using old carrots: Fresh, firm carrots will give you the best texture and natural sweetness.

Expert Tips

Slice large carrots in half lengthwise so they cook evenly.
For a deeper flavor, substitute brown sugar for white sugar.
Add a pinch of nutmeg or cloves for extra holiday warmth.
Want a lighter glaze? Reduce sugar to 1/3 cup without losing flavor.
For presentation, use rainbow carrots for a colorful, festive platter.

FAQs

1. Can I make this dish ahead of time?
Yes! Assemble the carrots with the glaze, cover, and refrigerate up to 24 hours in advance. Bake when ready to serve.

2. Can I use baby carrots instead of whole carrots?
Absolutely. Baby carrots work well and save prep time. Just reduce baking time to about 60 minutes.

3. What can I use instead of orange juice?
Lemon juice or even apple juice works, though orange adds the best warm citrus note.

4. How do I reheat leftovers?
Place carrots in an oven-safe dish, cover with foil, and reheat at 325°F until warmed through.

5. Can I make this recipe less sweet?
Yes, reduce the sugar to 1/3 cup. The carrots’ natural sweetness will still shine.

6. Can I use margarine instead of butter?
Butter gives the best flavor, but margarine can be used if that’s what you have on hand.

Notes

This recipe can be prepped in advance and refrigerated until ready to bake.
Increase cinnamon to 1 teaspoon for a stronger spice flavor.
Leftovers are delicious the next day and pair wonderfully with roasted chicken or even a simple salad.