Brandy Glazed Carrots

Brandy Glazed Carrots

joanne marie

"This is a quick and easy vegetable side dish that looks and tastes great. Best of all, it can be prepared one or two days in advance!"
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55 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
  3. Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
  4. Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.


  • Cook's Note:
  • To make ahead, pour sauce over carrots and let cool; refrigerate until about 1 hour before serving time. Let dish reach room temperature before baking for 30 minutes. You can warm in microwave oven for 5 minutes instead of baking.


Read all reviews 3
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Least positive

Oh yum! Gonna make for Easter dinner.

Mmmmm.... Very good! I made them today for a planned meal for 8 people for tomorrow. I am kinda thinking I should have made 1 1/2 times the recipe or doubled as I have a feeling it will be wel...

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