Brown Sugar Glazed Carrots are a yummy side dish that makes your veggies feel special! With sweet brown sugar and a hint of butter, these carrots become soft and tasty.
Honestly, these little guys can steal the show at dinner! I love how they brighten up the plate and make everyone smile. Just toss them in the pan and enjoy the sweet aroma filling your kitchen!
Ingredients & Substitutions
Baby Carrots: These are perfect for this dish due to their natural sweetness and tender texture. If you can’t find baby carrots, regular carrots are great too! Just peel and cut them into even sticks or rounds so they cook uniformly.
Butter: I use unsalted butter to control the salt level, but you could substitute with olive oil for a lighter version. Just keep in mind, it will change the flavor a bit!
Brown Sugar: This gives the carrots their characteristic sweetness. If you’re out of brown sugar, you can mix white sugar with a bit of molasses or use honey, though it will add a different flavor profile.
Herbs: Fresh parsley or thyme adds a nice touch. If you don’t have these on hand, dried herbs or even a dash of Italian seasoning can work. Just use them sparingly since dried herbs are more potent.
How Do You Get the Perfect Glaze on Your Carrots?
The key to a great glaze is to cook the carrots properly! Here’s how to achieve that glossy finish:
- Start by cooking the carrots in the butter and brown sugar mixture until they’re just tender. This usually takes about 8-10 minutes.
- Cover the skillet to create steam, which helps cook the carrots evenly and keeps them from drying out.
- Remove the lid toward the end and allow the glaze to thicken. This step is crucial for that shiny, sticky texture!
- Stir occasionally to ensure all carrots are coated and get the chance to caramelize lightly, enhancing their flavor.
Adjusting the seasoning at the end can also elevate your dish, so don’t skip this step! Practice makes perfect, so enjoy the process!
How to Make Brown Sugar Glazed Carrots
Ingredients You’ll Need:
For the Carrots:
- 1 pound baby carrots (or peeled regular carrots cut into sticks)
- 2 tablespoons butter
- 2 tablespoons brown sugar (packed)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh chopped parsley or thyme (optional, for garnish)
- 1/2 teaspoon pure vanilla extract (optional, adds warmth to glaze)
- 1 tablespoon water or orange juice (optional, for glaze consistency)
Time Needed:
This delightful side dish takes about 5 minutes to prep and around 15 minutes to cook, making a total time of around 20 minutes. Perfect for a quick and tasty addition to any meal!
Step-by-Step Instructions:
1. Prepare the Carrots:
Start by rinsing and peeling the carrots if needed. If you’re using regular carrots, slice them into even sticks or rounds, so they cook evenly. If you have baby carrots, you can use them whole—easy peasy!
2. Melt the Butter:
In a large skillet, melt the butter over medium heat. Make sure to keep an eye on it—burnt butter isn’t tasty!
3. Make the Glaze:
Once the butter is melted, add the brown sugar to the skillet. Stir it well until the sugar dissolves and the mixture starts bubbling up. This creates that wonderful glaze!
4. Coat the Carrots:
Add the prepared carrots to the skillet. Toss them around, ensuring they’re well-coated in the buttery brown sugar mixture. This is where the magic happens!
5. Season It Up:
Sprinkle in the salt and black pepper. If you’re feeling adventurous, add the vanilla extract for a cozy flavor, and a splash of water or orange juice if your glaze needs a bit of thinning.
6. Cook the Carrots:
Lower the heat to medium-low, cover the skillet, and let the carrots cook for about 8-10 minutes. Make sure to stir them occasionally. You want them tender but not mushy!
7. Thicken the Glaze:
After 8-10 minutes, remove the lid. Let them cook for another 2-3 minutes. This helps the glaze thicken up and coat those lovely carrots nicely.
8. Final Touches:
When the carrots are perfectly tender and glazed, taste them. Adjust the seasoning if needed. You want just the right amount of sweetness and flavor!
9. Plate It Up:
Transfer the glazed carrots to a serving dish, and if you’d like, sprinkle with fresh chopped parsley or thyme for a nice touch.
10. Serve and Enjoy!
These sweet, buttery carrots are best served warm. They’re an excellent side for roasted meats, adding both flavor and a bright pop of color to your plate!
Can I Use Regular Carrots Instead of Baby Carrots?
Absolutely! If you’re using regular carrots, just peel and cut them into evenly sized sticks or rounds to ensure they cook uniformly. Baby carrots are convenient, but regular carrots can add a fresh taste!
How Do I Store Leftover Glazed Carrots?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to bring back the glaze.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the glazed carrots in advance and reheat them just before serving. However, for the best texture, it’s ideal to cook them fresh on the day you plan to serve them.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can mix white sugar with a little molasses to create a similar flavor. Honey or maple syrup can be used in a pinch, but keep in mind they will slightly alter the taste and texture of the glaze.