Glazed Carrots
These brown sugar glazed carrots are buttery, tender, and full of flavor. The perfect sweet veggie side for any meal or holiday table!
Equipment
- Vegetable peeler
- Sharp knife and cutting board
- Large pot for boiling
- Colander
- Medium sauté pan or skillet
- Wooden Spoon
- White serving dish
Ingredients
- 2 lbs carrots peeled and sliced into sticks or coins
- 4 tbsp unsalted butter
- ¼ cup brown sugar light or dark
- ½ tsp salt
- ¼ tsp ground cinnamon optional
- 2 tsp fresh parsley chopped (for garnish)
Instructions
- Prep the Carrots: Peel and cut carrots into even sticks or thick coins so they cook uniformly.
- Boil the Carrots: Bring a large pot of salted water to a boil. Add the carrots and cook for 6–8 minutes until just tender but not mushy. Drain well.
- Make the Glaze: In the same pan, melt the butter over medium heat. Stir in the brown sugar, salt, and cinnamon (if using). Let the mixture bubble slightly and become smooth.
- Glaze the Carrots: Add the drained carrots back into the pan and toss gently to coat. Cook for 3–4 more minutes, stirring occasionally, until the glaze thickens and the carrots look shiny and caramelized.
- Garnish and Serve: Transfer the carrots to a white serving platter, sprinkle with chopped fresh parsley, and serve warm.
Notes
- Optional: Add a pinch of cayenne for a tiny bit of heat.
- Use light or dark brown sugar depending on your preference.