This is a fairly new addition to our house, not because no one likes carrots, just because I never got around to settling on a decent recipe for glazed carrots that I liked. I shouldn’t have waited so long, this is just too easy, aside from making sure you have enough carrots on hand.
Some recipes really ramp up the number of ingredients and try to turn this into something quite fancy. That’s not what I was looking for. I’m not knocking fancy carrots, but all I wanted was a quick and reliable side dish that I could make while the rest of dinner was cooking. So in my opinion, sometimes simpler is better, and that’s definitely the case here.
Heck, I can even get my son to eat these glazed carrots. I’m sure that if I added more brown sugar, he would eat even more, but he’s not the one cooking, so he’ll take them how I make them. I always use dark brown sugar, as opposed to light brown sugar, but that’s true in just about every recipe for me.
I have found that I can reliably get these carrots done in about 30 minutes, with no head start. Plus they take only about 10 minutes of active work, where I can’t be doing anything else in the kitchen, so they make a great addition to any dinner menu where you might have some free time between when you started your entree and when you expect to be ready to eat.
Glazed Carrots Ingredients
10 medium sized carrots
2 T butter
2 T brown sugar or cane sugar
salt and pepper to taste
- Peel all the carrots and trim the ends
- Chop all carrots into small bite sized pieces
- Heat pan over medium to medium low heat
- Add 1-2 tablespoons butter to pan and let melt
- Add carrots and toss to coat with butter
- Add salt, pepper and brown sugar and toss
- Stir or toss carrots every few minutes for 15-20 minutes
- When carrots and glaze have browned and look ready to eat, remove from pan and serve