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Brown Sugar Glazed Carrots

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These Brown Sugar Glazed Carrots are an easy and delicious side dish for any meal. Glazed with butter and brown sugar, they also are known as burnished carrots, or roasted carrots. With just 3 ingredients, cooking them on the stove top makes them fast and easy! Elegant enough for company, easy enough for a work night!

Brown Sugar Glazed  Carrots in serving dish.Pin
Brown Sugar Glazed Carrots.

To be perfectly honest, my favorite way to eat carrots is raw. BUT.. there are instances when a cooking is obligatory. This is my favorite way to eat them if they are cooked ! As an added bonus, they are magnificently easy!

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How to Make Brown Sugar Glazed Carrots

  1. Wash carrots. Peel them. Cut them in half, crosswise. Then quarter them, lengthwise. If they are very fat, they should be cut in eights lengthwise.
Cut carrots on board.Pin
  1. Add about one cup of water to the pan. Cover and bring to boil. Boil about 1 minute. Drain the water, immediately.
Water added to bottom of pan with carrots.Pin
  1. Place about one tablespoon of butter in the pan.
Butter added to pan.Pin
  1. Add brown sugar and increase heat to high.
Brown sugar added to pan.Pin
  1. Turn with a spatula until browned. Optional; finish with a splash of balsamic vinegar.
Browning carrots in pan.Pin
Glazed carrots on antique silver serving platter.Pin

This is such a fast, easy vegetable dish!

What to Serve with Brown Sugar Glazed Carrots

Venison, such as; Venison Shanks or Venison Loin

Beef, such as; Chicken Fried Steak or Beef Filet

venison leg with potatoes and brown sugar glazed carrots.Pin

Other Delicious Vegetable Recipes

Other Delicious Carrot Recipes

Sauteed Carrots

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Glazed carrots in vintage dish.Pin

Brown Sugar Glazed Carrots

These Brown Sugar Glazed Carrots are an easy and delicious side dish for any meal. Glazed with butter and brown sugar, they also are known as burnished carrots, or roasted carrots. With just 3 ingredients, cooking them on the stove top makes them fast and easy! Elegant enough for company, easy enough for a work night!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 89kcal
Author: Beth Neels

Ingredients

Instructions

  • Halve carrots crosswise. Quarter the small half lengthwise. If the larger half are really fat, cut into eights.
  • Place about 1 cup of water in a medium frying pan that has a cover. Add carrots.
  • Bring to a boil. Boil about 1 minute.
  • Drain immediately. Return to high heat.
  • Add butter, and brown sugar. Brown on one side, then flip with a spatula.
  • Add balsamic vinegar to de-glaze the pan. Remove after balsamic has boiled away.
  • Serve immediately.
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Notes

Leftovers can be refrigerated for 3-4 days.
Reheat in microwave, until hot.
Do not freeze.

Nutrition

Calories: 89kcal | Carbohydrates: 19g | Fat: 1g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 199mg | Fiber: 1g | Sugar: 16g | Vitamin A: 9515IU | Vitamin C: 3.4mg | Calcium: 30mg | Iron: 0.3mg
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Originally Published 3/29/2015

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24 Comments

  1. 5 stars
    These carrots sound wonderful! I would definitely like to try them and think they’d go perfectly as a side dish with a roast dinner

  2. 5 stars
    What a wonderful combination of flavors to use with the carrots! This sounds so tasty… I can’t wait to try it.

  3. 5 stars
    This is the perfect way to cook carrots as it brings out their natural sweetness. Much better than plain boiled!

  4. 5 stars
    Not only these are delicious but they are incredibly healthy, too. I love making a similar recipe when I need a quick side that anyone can enjoy. Great tip on serving together with lamb chops (among other options) – that is such a special combo.

  5. 5 stars
    I loved how super easy these burnished carrots were to make. The whole family loved them. I will be making it again soon.

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