Glazed Carrots
Glazed Carrots are a classic, comforting, and fan-favorite side dish for a reason! This easy and quick recipe produces perfectly tender carrots that are enrobed in a velvety brown sugar and butter glaze. Simple side dish perfection!
Servings 6 servings
Calories 177kcal
Equipment
- Large pan or skillet
Ingredients
- 1½ pounds carrots peeled and cut into 1/2-inch-thick slices (675g)
- 5 tablespoons unsalted butter (70g)
- ⅓ cup packed light brown sugar (73g)
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon parsley minced optional
Instructions
- Place the carrots in a large skillet and add enough water so all the pieces are submerged by about half an inch. Place over medium heat and bring to a simmer. Cook for 6 to 8 minutes or until fork tender, then drain.
- Add the butter, sugar, salt, and pepper to the same skillet. Place over medium-low heat and stir until the butter is melted. Stir in the carrots and toss to coat.
- Increase temperature to medium-high and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Garnish with minced parsley and serve warm.
Notes
- Cut the carrots uniformly. This will ensure that they cook evenly. If some of the carrots are thicker than the others, cut them in half before slicing them into ½-inch thick pieces. If any of the carrots are narrower, cut them into slightly thicker coins or at a diagonal so all of the carrots are the same approximate size.
- Add enough water before simmering. The carrots should be submerged in at least ½ inch of water before cooking, allowing them enough water to cook up fully while simmering.
- Don’t overcook the carrots. Simmer the carrots just until they are fork-tender but still slightly firm, not mushy. The carrots will finish cooking in the brown sugar glaze as it thickens, or until they are perfectly tender.
- Make ahead directions. You can make these carrots ahead of time. To do so, cut, simmer, and drain the carrots according to the recipe directions. Store the carrots in an airtight container in the refrigerator for 1-2 days. Once ready to serve, melt the butter, sugar, salt, and pepper in the large skillet, and add the refrigerated carrots. Then, continue with the recipe as directed.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 387mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19292IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 0.5mg