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, candied 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

  • 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: Carrots may be cooked any way that you prefer - boil as above, microwave steam, steam on the stovetop or butter steam in a mixture of butter and water in a large deep covered skillet. 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, or 1/4 cup orange marmalade, 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.


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©Deep South Dish
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Posted by on November 18, 2013

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