Baby carrots made with a traditional butter and brown sugar glaze.

Brown Sugar Butter Glazed Carrots

Honestly, what would a holiday be without some kind of glazed carrot on the table? One of my favorites is Julia Child's savory glazed version, slow stewed in beef stock and butter, but the orange juice and cane or maple syrup glazed is another great version too. This is probably the more classic holiday glazed carrot, made with a traditional brown sugar and butter glaze.

While these don't take that long to prepare, they take very easily to storage and reheating, making them a perfect make ahead side dish for the holidays. Use either regular carrots, scraped and cut up, or baby carrots as I did here.

Here's how to make them.

Recipe: Brown Sugar Butter Glazed Carrots

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 10 min |

Yield: About 4 to 6 servings

Ingredients

• 1 pound of baby carrots, rinsed
• 1 teaspoon of salt
• 1/4 cup (1/2 stick) of butter
• 1/4 cup of light brown sugar, packed
• 1/4 teaspoon of ground cinnamon
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, to taste
• 1 teaspoon of dried parsley

Instructions

Boil carrots in salted water until tender, about 8 minutes. Drain well; set aside. To the pot, add the butter, brown sugar and cinnamon; cook over low heat until butter has melted and sugar has incorporated. Add carrots to the pot and toss until well glazed. Season with salt and pepper; taste and adjust. Add parsley and toss. Transfer carrots to serving bowl and pour glaze all over the top.

Cook's Notes: May also substitute a pound of carrots, cut into 1/4 inch coins. These are an excellent candidate for reheating, so make them ahead and simply warm them before serving. You may also use regular long carrots - just scrape, rinse and cut into bite sized pieces of slices. Add a little orange zest and juice for a citrus flavor.

Source: http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

©Deep South Dish

☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Copper Pennies Carrot Salad
Petit Pois Peas and Pimento Casserole
Maque Choux - Corn and Tomatoes

Posted by Mary on November 18, 2013

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

131117

.