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Browned Butter Carrots

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Browned Butter Carrots
  • Prep 25 min
  • Total 45 min
  • Servings 12
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Come home to this delicious carrots side dish that’s ready in 45 minutes.
By Betty Crocker Kitchens
Updated Mar 1, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

118 Calories, 5g Total Fat, 1g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
118
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
322mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
3g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 2 Vegetable;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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