Glazed carrots are sweet, tender, and easy to make. This recipe uses a brown sugar and butter glaze with a hint of cinnamon. To make a batch, cook the carrots until tender. Then simmer for a few minutes in a brown sugar sauce.
Glazed carrots are a holiday tradition. But they’re so tasty that you just might start making them all year long. From start to finish, this recipe takes less than a half hour.
Ingredients You’ll Need.
Carrots. Any type of carrots, including canned carrots, work in this recipe.
- Baby Carrots (suggested): The uniform size of baby carrots makes them perfect for this recipe. When buying baby carrots, look for them to be firm.
- Whole Carrots. Use whole carrots that are firm and not dried out.
- Canned Carrots. Since canned carrots are already cooked, skip the first step and go right to making the sauce.
Brown Sugar. The glaze is brown-sugar based. Use either light or dark brown sugar in this recipe. Dark brown sugar contains more molasses, so the flavor is a little stronger.
Butter. The butter adds richness and flavor. It also helps make the glaze silky smooth.
Cinnamon. The recipe calls for a ¼ teaspoon of cinnamon. If you prefer a little more cinnamon flavor, increase the cinnamon to a ½ teaspoon.
Salt. A little salt enhances the flavors in the carrots and glaze.
Vanilla Extract. The vanilla is optional. I like the subtle flavor it adds to the dish.
How to Make Glazed Carrots.
Here’s how to make a batch of perfect glazed carrots every time.
Step One: Select and Prepare the Carrots
Prep the carrots. If you’re using Baby Carrots, simply open the bag and you’re ready to cook. No need to peel or slice. For Whole Carrots, peel the carrots and slice into ¼ inch-coins.
Step Two: Cook the Carrots
Add about an inch of water to a saucepan. Place the carrots in the pan and cover. Bring the water to a boil and cook until fork tender. The cook time varies depending on the size of the carrots. Baby carrots usually take about 12 minutes. Carrots cut into ¼-inch pieces take about eight minutes.
Cook’s Note: Check the carrots halfway through cooking to ensure water remains in the pan.
Step Three: Drain the Carrots and Prepare the Sauce
Once cooked, drain the carrots. Set them aside for a minute. Place the butter, brown sugar, cinnamon, and salt in the pan. The mixture will look dry at this point. This is normal. Put the carrots back in the pan and stir. Cover the pan and simmer for about 5 minutes. The carrots should be tender. If the pan looks dry, add a tablespoon of water.
Remove the carrots from the heat. Add the vanilla, stir, and you’re ready to serve.
How to Make Glazed Carrots in Advance.
These carrots keep really well. Prepare them the day before you plan to serve. Store the carrots in a covered refrigerator container. When you’re ready to serve, heat them over low heat until warm.
Glazed Carrots
Glazed carrots are sweet, tender, and easy to make. This recipe uses a brown sugar and butter glaze with a hint of cinnamon. To make a batch, cook the carrots until tender. Then simmer for a few minutes in a brown sugar sauce.
Ingredients
- 1 pound carrots, baby carrots or whole, peeled carrots cut into ¼-inch slices
- water
- 3 tablespoons butter
- ¼ cup light or dark brown sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 teaspoons water, for a thicker sauce, omit the water
- ½ teaspoon vanilla extract
Instructions
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Add about one inch of water to a medium saucepan. Add carrots, cover, and cook over medium-high heat until tender, about 12 minutes. For thicker carrots, additional cook time might be needed. After 12 minutes, check the pan to make sure water remains. If needed, add more water to the pan.
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Drain carrots in a colander and return the pan to the stove. Reduce heat to low. Add butter, brown sugar, salt and cinnamon. Stir to combine.
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Add the carrots and water. Stir to combine with the brown sugar mixture. Cook over for about three minutes. Cover and let stand for five minutes. Remove the cover, add the vanilla extract, and stir. Serve.
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