Brown Sugar Glazed Carrots, a simple way to make carrots and have the whole family enjoy them. Cooked carrots with just a touch of sweetness.
With the holidays right around the corner, I have been thinking of side dishes to serve. With the holidays always a time where things are so busy, the easier the recipe the better.
This brown sugar glazed carrots recipe can’t really get much easier. Everything is made in one skillet so it makes cleanup so much easier. Plus the carrots turn out to be super tasty.
I am sure you will love how easy this recipe is and the flavor of the carrots.
Helpful Tips:
- I like to peel carrots before cooking or roasting them. If you prefer not to peel them, make sure to scrub them with a vegetable brush to remove all of the dirt and debris.
- Cooking time may vary, it will depend on the size of the carrots and how tender you like your carrots.
- Make sure to have a large enough skillet you don’t want to overcrowd the skillet.
- Don’t overcook the carrots. Check often to see how tender the carrots are.
- Cook until most of the liquid is evaporated, you will want some of the liquid to remain.
- Store any leftovers in the refrigerator.
Steps for making Brown Sugar Glazed Carrots
Step one
Peel the carrots and cut them into 1/2-inch slices.
Step two
Place the carrots, brown sugar, butter, water, and salt in a large skillet bring to a boil over medium-high heat.
Step three
Once the water begins to boil reduce heat to medium, cover, and cook for 10 to 18 minutes or until about fork tender.
Step four
Uncover and turn up the heat to medium-high and continue to cook until most of the liquid has evaporated and a syrup forms. Remove from heat and serve.
Here are some additional side dishes:
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Brown Sugar Glazed Carrots
Ingredients
- 1 pound carrots
- 1/2 cup water
- 3 tablespoons butter
- 3 tablespoon brown sugar
- 1/2 teaspoon salt
Instructions
- Peel the carrots and cut them into 1/2-inch slices.
- Place the carrots, water, butter, brown sugar, and salt in a large skillet, over medium-high heat, bring the water to a boil.
- Once the water is boiling reduce heat and cover cook 10-18 minutes or until the carrots are about fork tender.
- Uncover and turn up the heat to medium-high and continue to cook until most of the liquid has evaporated and a syrup forms. Remove from heat and serve.
Notes
- If you don't want to peel the carrots, use a vegetable brush to clean all of the dirt and debris.
- Cut the carrots into 1/2-inch slices using a sharp knife.
- Cooking may vary slightly depending on the size of the carrots.
- Store leftovers in the refrigerator.
Nutrition
A simple yet fantastic side dish!
So pretty! These would be pretty on a Thanksgiving table, but for tomorrow I have sweet potatoes!
I always make these for Easter!! But I should be making them a lot more! Love your recipe, Dawn!