|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 12g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These glazed carrots are made with a simple mixture of brown sugar and butter. The mixture creates a sweet and beautiful glaze that pairs perfectly with naturally sweet carrots. It makes a delicious side dish for a holiday like Easter or Thanksgiving, a family dinner, or even a potluck.
Light or dark brown sugar will work in this dish. The orange veggie is braised in a mixture of butter, sugar, and water until perfectly cooked. The water evaporates as the carrots cook, leaving them glazed with a sweet brown sugar coating. If you have extra chicken, beef, or vegetable broth or stock lying around, use it instead of the water for extra flavor.
Serve the carrots with a ham, pork loin, or chop dinner, since the sweetness pairs nicely with pork. Roast lamb or duck are also good choices. Serve alongside a green vegetable like sautéed green beans or roasted asparagus.
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16 ounces carrots (baby or small whole carrots)
1 cup water
2 tablespoons unsalted butter
1/3 cup brown sugar, packed
Salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Wash the carrots well under cold running water.
Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Stir to blend the ingredients thoroughly.
Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed, until the carrots are tender.
The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup.
Season the carrots to taste with salt and pepper.
Serve and enjoy!
- Small, thin carrots or baby carrots work best for this recipe. If you have big, thick carrots that don't fit well into your pan, cut them into chunks before cooking.
- There's no need to peel the carrots before cooking unless your carrots are especially thick or not super fresh. Just make sure to clean your carrots thoroughly before cooking.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop, careful not to scorch the sauce.
- If you'd like to use honey instead of the brown sugar, try a recipe for honey glazed carrots instead.
- Spice can add a nice element to this sweet dish. Try adding a few dashes of cayenne or red pepper flakes.
- A squeeze of fresh lemon juice adds a little brightness to the carrots.
- Try topping with chopped fresh herbs like parsley, thyme, or oregano.