Brown Sugar Carrots
Crisp yet tender carrots glazed in a delicious brown sugar and butter glaze. Perfect for a quick weeknight side dish and holidays when oven space is limited!
Servings: 6 Servings
Calories: 80kcal
Ingredients
- 16 ounces carrots cleaned, peeled and cut into 1/2- to 1-inch slices
- 2 tablespoon salted butter
- 2 tablespoons brown sugar
- 1/4 cup water
Instructions
- Add all of the ingredients into a saucepan over high heat, stirring until the sugar has dissolved.
- Bring to a boil, then reduce heat to medium and cover.
- Cook covered for 7 to 10 minutes or until the carrots are crisp-tender.
- Remove the lid and increase the heat to medium-high and cook until the liquid is thick enough to glaze the carrots, about 3 to 5 minutes.
- Remove from the heat and serve immediately.
Notes
- Store leftovers in the refrigerator in a shallow covered dish for up 5 days.
- Recipe can be doubled and tripled.
- Baby carrots can be used in place of sliced carrots.
- Honey may be substituted for half or all of the brown sugar.
- Add more water to the pan if the glaze begins to form before the carrots are cooked.
- Salt, pepper, cinnamon, pumpkin pie spice, or other spices can be added to taste.
- Butter can be replaced with margarine, coconut oil, or other vegan options, salt may be needed for flavor when using coconut oil.
- Glaze can be increased by increasing butter and brown sugar. However, do not increase the water.
Nutrition
Serving: 0.5cups | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 242mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12746IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
