Description
The brown sugar glazed baby carrots recipe is a classic vegetable side dish where whole or trimmed tender carrots are gently cooked until soft and then tossed in a rich, buttery syrup. The primary appeal of this dish comes from the dynamic relationship between natural vegetable earthiness and warm caramel notes.
Ingredients
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500 g baby carrots, peeled if needed
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2 tbsp unsalted butter
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2 tbsp brown sugar
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2 tbsp water
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¼ tsp salt
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⅛ tsp ground black pepper
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½ tsp ground cinnamon (optional)
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1 tsp honey (optional, for extra shine)
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1 tbsp chopped fresh parsley, for garnish
Instructions
1. Prepare the carrots: Rinse the baby carrots thoroughly and trim the tops if necessary.
2. Cook the carrots: Place the carrots in a medium saucepan and add enough water to cover them halfway. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, until just tender. Drain any excess water.
3. Make the glaze: Return the saucepan to medium-low heat. Add the butter, brown sugar, 2 tablespoons of water, salt, pepper, and cinnamon, if using. Stir until the butter melts and the sugar dissolves.
4. Glaze the carrots: Add the cooked carrots to the pan and toss gently to coat them evenly in the glaze.
5. Simmer until glossy: Cook for another 5–7 minutes, stirring occasionally, until the glaze thickens slightly and coats the carrots. Add the honey if desired.
6. Garnish and serve: Transfer the glazed carrots to a serving dish and sprinkle with chopped fresh parsley. Serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a saucepan or microwave, adding a teaspoon of water if the glaze becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 125 g
- Calories: 150 kcal
Keywords: glazed baby carrots with brown sugar, sweet glazed baby carrots, candied baby carrots