The Ingredients
Always keep fresh carrots in your fridge, they can be added to so many dishes and can be prepped ahead and kept for long in the fridge in a container with water. Here’s what you’ll need to make these glazed carrots:
Carrots – depending on the size of the carrots that you have, whether they’re thick or thin, slice them into thick discs, diagonal slices, or sticks. If using baby carrots, they can be kept whole.Butter – you can either use unsalted butter as I did here, or salted butter but skip adding the extra salt.Brown sugar – brown sugar is what’s recommended for caramelized carrots, but can definitely be substituted with maple syrup if you prefer.Salt and water or stock.
How to Make Glazed Carrots
In a saucepan or pot with a lid, combine the sliced carrots, brown sugar, butter, salt, and water or vegetable stock.Simmer covered for 10 minutes on low-medium heat until most of the liquid has evaporated and turned into a glaze.Uncover, and cook for 3-5 more minutes, stirring occasionally. Remove from heat, sprinkle with fresh chopped parsley if desired, and serve.
Top Tips
You can peel and slice your carrots a couple of days ahead, and store them in the fridge in a covered container filled with water so they don’t dry out. Drain and cook them as instructed in the recipe when you’re ready.You can make glazed carrots in the pressure cooker if you like! Check out my Instant Pot glazed carrot recipe.Feel free to slice the carrots the way you like, if I have thin carrots I just slice in half lengthwise for a pretty presentation.
More Side Dish Ideas
Smothered potatoesRoasted frozen brussels sproutsRoasted radishesCreamed cornCheesy spaghetti squash
© Little Sunny Kitchen
