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With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots.
Brown Sugar Glazed Carrots
This is a Betty Crocker recipe that I tried years ago from the very old red and white checkered cookbook that I was gifted when I first married.
Whenever I make these my kids tend to snatch the carrots right out of the pan when I pull them from the heat. They are just that good. Roasting carrots brings out such a delicious sweetness.
Carrots harvested after a frost will have a sweeter flavor to them, which is why when carrots purchased in the winter are likely to be sweeter than those in the summer as the starches turn to sugar.
For a side dish that checks all the boxes smokey, sweet, savory, and salty, serve caramelized carrots with bacon.
How To Make Glazed Carrots
You only need a few ingredients to make a pan of glazed carrots. You can glaze carrots with any number of sweeteners.
I’ve used honey, agave, white and brown sugars, or maple syrup in the past. Each sweetener offers something unique to the flavor combination with the carrots.
That said, these carrots are a classic that you’re likely familiar with from childhood. We love them.
You can change the glaze up a bit with this honey mustard version. The warmth of mustard is complimented nicely when combined with honey. While there are different types of mustard this recipe starts with a Dijon mustard which can stand up yet blend with the honey.
Brown Sugar Glazed Carrots Recipe
- Cut the carrots in half, both crosswise and lengthwise.
- Place the carrots in a saucepan and cover with water. Bring to a boil and cook for 8-10 minutes, until almost fork tender. Drain and remove the carrots from the pan.
- In the same saucepan combine the butter, brown sugar, and salt. Stir over medium heat until the ingredients are combined. Add the carrots and cook, uncovered, for about 2 minutes or until glazed.
- Increase the heat a bit, just to brown the carrots, if desired. Season to taste with pepper. Serve immediately.
There are so many great ways to cook carrots! Have you ever tried a maple glaze or rainbow carrots? Once you’ve mastered sauteeing, you may want to try boiling, roasting, or even steaming them.
Brown Sugar Glazed Carrots
Ingredients
- ¾ pound medium carrots
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Cut the carrots in half, both crosswise and lengthwise.
- Place the carrots in a saucepan and cover with water. Bring to a boil and cook for 8-10 minutes, until almost fork tender. Drain and remove the carrots from the pan.
- In the same saucepan combine the butter, brown sugar, and salt. Stir over medium heat until the ingredients are combined. Add the carrots and cook, uncovered, for about 2 minutes or until glazed.
- Increase the heat a bit, just to brown the carrots, if desired. Season to taste with pepper. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe. I have the same beat up Betty Crocker cookbook too.
It is such a classic, isn’t it Michelle?