Monday, November 18, 2013

Brown Sugar Butter Glazed Carrots

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

Total time: 20 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: Substitute honey for the brown sugar. Add a pinch of cayenne for a little sweet heat. 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 or slices. Add a little orange zest and juice for a citrus flavor.

For the Slow Cooker: Skip the precook. Place carrots into a 4 quart slow cooker with 1/2 cup water. Orange juice is good as well. Melt butter and whisk together with the brown sugar and cinnamon and pour over carrots; toss. Cook on high for 4-5 hours or low 7 to 8 hours, until the carrots are tender, stirring occasionally if possible. Taste, add salt and pepper and parsley. Transfer to serving dish and pour glaze all over. May double for a larger cooker.

Source: http://deepsouthdish.com

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Posted by on November 18, 2013

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21 comments:

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

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

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

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  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! :)

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

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

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  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!

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  6. This sounds very good Mary! Thank you! Pinned it!

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  7. Used this with my grandmother's birthday dinner. Pot roast with the glazed carrots and mashed potatoes. The carrots were amazing with it, thank you for the recipe!

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    Replies
    1. You're so welcome Amber & thanks so much for taking the time to pop back by and let me know!!

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  8. Hi when do you add the orange juice? And how much water do you use to boil the carrots? Thanks!

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    1. Hi Dora! There's no orange juice in this recipe - I think you were probably looking at the other maple glazed carrots - just click here for that one. As to how much water, it will depend on the size of the pot you're using, but just cover the carrots completely with water and that will be good. Hope that helps!

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  9. Could these be made in crockpot? I’m thinking of keeping ingredients the same and cooking on high for about 3 hours or low for about 6-7. What do you think?

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    Replies
    1. Yes. I'd add about 1/2 cup of water to the slow cooker, then other ingredients, and your timing sounds about right!

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  10. Thanks, I didn’t think about adding water but makes sense. Thanks for getting back to me so soon. Thanks for your recipes too.

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