MENU
  • Print
    20K
  • Save
    5K
  • Pinterest
    3K
  • Email
    1K
  • Facebook
    2K

Brown Sugar-Glazed Carrots

brown sugar-glazed carrots Side
Brown Sugar-Glazed Carrots
  • Prep 10 min
  • Total 30 min
  • Servings 8

Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots. MORE+ LESS-

September 20, 2018

Ingredients

2
pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2
teaspoon salt, if desired
2/3
cup packed brown sugar
1/4
cup butter or margarine
1
teaspoon grated orange peel
1/2
teaspoon salt

Steps

Hide Images
  • 1
    Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
  • 2
    While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
  • 3
    Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Expert Tips

  • The natural sweetness of carrots makes them a happy partner with a glazy finish—you could switch it up by subbing in honey and stirring in chopped crystallized ginger. If you use smaller carrots with green tops there’s no need to peel them. Use a handful of the chopped greens to sprinkle over the glazed carrots.
  • Try this simple sweet-savory sauce with sliced parsnips or chunks of sweet potato or winter squash.
  • Sprinkle with toasted pecans or roasted pepitas (hulled pumpkin seeds) before serving.
  • Serve alongside a pan of seared pork chops for an easy weeknight supper.
  • Want this dish to look really special? Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more quickly.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
55
% Daily Value
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
380 mg
Potassium
390 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Fruit; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Bright orange carrots are a great addition to the vegetable color wheel, but until the late 1500s, most people knew them as a primarily purple vegetable. Here’s the story: Dutch growers found some mutant orange strains of the then-standard purple carrot and developed the sweet, bright version of the vegetable that we know today. That bright orange color in brown sugar carrots isn’t just for looks, either. It’s the signal of the presence of beta-carotene, which our bodies convert into Vitamin A for eye, skin and immune health. All these years later, the purple and the orange types of carrots might finally get together. The Vegetable Improvement Center at Texas A&M has developed a purple-skinned, orange fleshed carrot, Beta Sweet, that’s beautiful, delicious and high in beta-carotene. If making these brown sugar glazed carrots makes you interested in exploring more recipes using this bright-and-beautiful veggie, check out Betty’s best carrot recipes.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment