Indulge in the simple sophistication of Brown Sugar and Honey Glazed Baby Carrots. This recipe transforms humble carrots into a delectable side dish with a luscious sweet and savory glaze. If you’re looking for a guaranteed crowd-pleasing side dish, these sweet glazed carrots are both delicious and visually appealing.
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Ingredients – Here’s What You’ll Need to Make Brown Sugar and Honey Glazed Baby Carrots
Steps to Make Brown Sugar and Honey Glazed Baby Carrots
- Place the baby carrots in a colander and rinse with cool water. Line a half-sheet pan with paper towels and spread the carrots in an even layer to dry.
- Place the washed carrots and ½ cup of water in a large skillet set over medium-high heat. Add the table salt and cook, stirring frequently, for 12-15 minutes, until the water has fully evaporated and the carrots are beginning to soften.
- Add the butter, brown sugar, and honey. Stir to melt the butter and dissolve the sugar.
- Cook, stirring occasionally, for 25-30 minutes until the sauce has reduced to a thick glaze and the carrots are fork-tender.
- Sprinkle with some freshly ground pepper and minced parsley. Serve and enjoy!
These Brown Sugar and Honey Glazed Baby Carrots are a simple, yet elegant side dish, that’s sure to become a family favorite. With minimal effort, you can create a flavorful and colorful dish that complements any meal. Whether you’re looking for easy glazed carrots or a sweet glazed carrots side dish, this recipe delivers every time.
Frequently Asked Questions
Yes, you can! Peel and slice regular carrots into 1-inch pieces before cooking. Keep in mind that they may take a little longer to cook than baby carrots.
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
You can prepare the carrots ahead of time by washing and cutting them. However, it’s best to cook and glaze them fresh for the best texture and flavor.
Continue to simmer the carrots over medium heat, stirring occasionally, until the glaze reduces and thickens.
If you use salted butter, you may want to reduce or omit the added salt to avoid the dish being too salty.
Recipe Tips and Tricks
- For the best flavor, use fresh, high-quality baby carrots.
- Don’t overcrowd the skillet; cook in batches if necessary, to ensure even cooking.
- Adjust the amount of brown sugar or honey to your preference for sweetness.
- Try adding a pinch of cinnamon or nutmeg for a warm spice variation.
- Garnish with fresh herbs like thyme or rosemary instead of parsley.
Other Great Vegetable Side Dishes
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Brown Sugar and Honey Glazed Baby Carrots
Equipment
- colander
- half-sheet pan
- Paper Towels
- Large Skillet
Ingredients
- 2 lbs Baby Carrots
- ½ c Water
- 4 tbs Unsalted Butter
- 2 tbs Light Brown Sugar
- 2 tbs Honey
- ½ tsp Table Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tbs Fresh Parsley minced
Instructions
- Place the baby carrots in a colander set in your kitchen sink and rinse with cool water. Then, line a half-sheet pan with paper towels and pour the carrots out onto the paper towels. Spread the carrots out into an even layer and allow them to dry.
- Place the washed carrots and ½ cup of water in a large skillet set over medium-high heat. Add the table salt and cook, stirring frequently, for 12-15 minutes, until the water has fully evaporated and the carrots are beginning to soften.
- Add the butter, brown sugar, and honey. Stir to melt the butter and dissolve the sugar. Cook, stirring occasionally, for 25-30 minutes until the sauce has reduced to a thick glaze and the carrots are fork-tender.
- Sprinkle with freshly ground black pepper and some minced parsley. Serve and enjoy!
- Yield 8 servings
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