Monday, November 18, 2013

Brown Sugar Glazed Carrots

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

Brown Sugar 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 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: 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.

Source: http://deepsouthdish.com

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Posted by on November 18, 2013

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12 comments:

  1. Love, love, love carrots with sweet glazes!

    ReplyDelete
  2. Dito to what Tina said, Love this version and will be making this for Thanksgiving. Thanks for the recipe.

    ReplyDelete
    Replies
    1. You're so welcome Lea Ann - haven't seen you in awhile!

      Delete
  3. Cooked carrots is one thing I've never enjoyed, Mary, but the way you make them look and sound, I almost want to try them! :)

    ReplyDelete
    Replies
    1. Oh gosh, I do love me some carrots - from raw to cooked!

      Delete
  4. This is one of our favorite side dishes, it goes with so many main dishes, it's easy, and delicious.

    ReplyDelete
  5. I've been making a similar recipe for many years, but to put it over the top for a special occasion, I add raisins and sultanas, and sprinkle with slivered almonds - very pretty presentation, and no extra work!

    ReplyDelete

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