|Baby carrots made with a traditional butter and brown sugar glaze.|
Brown Sugar Butter Glazed CarrotsHonestly, 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
- 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
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.
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©Deep South Dish
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