Glazed Carrots

Glazed Carrots

Tricia McTamaney

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

25 m servings 124 cals
Serving size has been adjusted!
Original recipe yields 8 servings

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

Read all reviews 90
  1. 120 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.

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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...

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...

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...

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.

The flavor is fantastic! Know that if you're using baby carrots (as pictured) vs carrot sticks as noted in the recipe, simmering for 10 minutes will leave them still quite crunchy in the middle.

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