Browned Butter Carrots

Browned Butter Carrots

Come home to this delicious carrots side dish that’s ready in 45 minutes.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

12

servings

3
lb carrots
1/3 cup butter
1
teaspoon salt
1
teaspoon freshly ground pepper
1/2
cup water
1/3 cup packed brown sugar
1/3 cup cider vinegar
2
teaspoons vanilla
Fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
  1. Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
  2. Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Tip
Browned butter adds rich flavor to these carrots. Try it with other vegetables or when making mashed potatoes. Don’t overbrown the butter, or it could become bitter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 118
    • Total Fat 5g
      • (Saturated Fat 3g,),
    • Sodium 322mg;
    • Total Carbohydrate 17g
      • (Dietary Fiber 3g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Other Carbohydrate;
      • 2 Vegetable;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.