Description
Tender carrots cooked in a buttery brown sugar glaze, creating a sweet and savory side dish perfect for holiday meals or everyday dinners.
Ingredients
Units
Scale
- 1 1/2 lbs carrots, peeled and sliced into 1/4-inch rounds
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey (optional, for extra sweetness)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Place the sliced carrots in a medium saucepan and cover with water. Bring to a boil and cook for 5-7 minutes, or until just tender. Drain and set aside.
- In the same saucepan, melt butter over medium heat. Stir in brown sugar, salt, pepper, and honey if using.
- Add the drained carrots to the glaze and toss to coat.
- Cook for another 3-5 minutes, stirring frequently, until the carrots are well coated and the glaze has thickened slightly.
- Transfer to a serving dish and garnish with chopped parsley if desired. Serve warm.
Notes
- For a citrusy twist, add a splash of orange juice or a bit of orange zest to the glaze.
- Use baby carrots for a shortcut—no slicing required.
- Adjust the sweetness to your taste by increasing or reducing the brown sugar and honey.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg