Glazed Carrots

Glazed Carrots

60
Tricia McTamaney 0

"Simple dish with tender carrots with a buttery glaze and a mild sweetness."
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Ingredients

25 m servings 124 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  2. Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Reviews

60
  1. 83 Ratings

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Most helpful positive review

A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for thi...

Most helpful critical review

Made for me and my husband. They were okay. Kind of bland.

A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for thi...

Absolutely delicious! My family ate this up like it was going out of style. And so easy! I made it as a side to go with Maple Salmon and garlic mashed potatoes. Will definitely make again! I...

These were excellent! I made two small changes - had some baby carrots that needed used, so I used those, and I added about 1/4 t. cinnamon. Even my 3.5 year old asked for seconds!

This is a good base recipe. I confess, the 5 stars are for the results of my alterations. I used half honey & half brown sugar. I used the zest & juice of half a large lemon. And I added 1/4 tsp...

Simple, but sometimes simple is the best! I've made these several times now, and every once in a while I have a moisture problem with the carrots that prevents the glaze from getting thick. Just...

I made this tonite for dinner and it was super easy and delicious. The only thing I added as a tsp. of cinnamon and I used baby carrots without cutting them up. My whole family said to make it...

This is one of my favorite recipes for carrots. I got my children and grandchildren to love them. To make a change in the flavor pallet I add a 1/2 tsp cinammon, 1/2+ tsp vanilla, and a dash o...

Liked the recipe as it, but next time will double the butter/brown sugar glaze. Family liked the dish very much, and it's different than the ho hum veggies that I usually prepare.

I'm not a huge fan of carrots but I loved this recipe! Sure easy and quick, and a great way to add some flavor to any meal. I didn't make any changes at all- I was even able to get my picky tw...