Brown Sugar Carrots are an easy and budget friendly side dish with lots of flavor and made in less than 30 minutes and with just 5 ingredients!
Brown Sugar Carrots
Carrots have a natural sweetness to them. Probably why when I am in a snacking mood, I love carrots. Especially the baby ones.
Despite all the carrots I eat with hummus or dip, I tend to forget about them as a side dish. Maybe because I think of them as being a little bland when it comes to a dinner side dish.
The addition of butter and light brown sugar changes all that! It caramelizes to for a sticky sweet glaze that clings to the tender carrots.
This glazed carrot recipe is hands down my favorite way to prepare carrots. Even my kids love them which is saying something. Imagine having your kids asking for a second helping of vegetables!
Carrots – Feel free to use use any peeled carrot. You can even use baby carrots if that is what you have on hand. Larger carrots
Butter – Unsalted butter works best as you are adding additional salt. If you are using salted butter, decrease the amount of salt by half.
Brown Sugar – Light brown sugar is best in this recipe but if you only have dark brown it’s fine. Honey or maple syrup can be substituted.
Salt – I only cook with Kosher salt in my recipes unless otherwise stated. If you are using regular iodized table salt, cut the amount in half.
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How to make Brown Sugar Carrots
First: Peel and slice carrots into 1/2 inch thick “coins.” Place in a pot and cover with water and add salt. Bring to a boil and simmer for 10 to 15 minutes or until the carrots are tender.
Second: Drain the cooked carrots and return them to the pot and place back on the stove top. Dice butter and add to carrots. Over medium heat, melt the butter add add the brown sugar.
Third: Continue cooking, stirring occasionally, until brown sugar is dissolved and begins to thicken. Remove from heat and sprinkle with salt.
Fourth: Place in serving dish and garnish with parsley and season with salt and pepper if desired. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Are these the same as glazed and candied carrots?
They are! The combination of the butter and brown sugar caramelize making a yummy sweet glaze. Using light or dark brown sugar make them taste like candy!
Are they healthy?
I’m not sure if they help your eyesight like all the moms say, but they have a ton of benefits. Filled with fiber, vitamins, antioxidants, they are a healthy side dish that everyone loves.
Can I make them ahead of time?
Yes, you can! Just store in the the refrigerator in an air tight container for up to 4 days. Then reheat in a pan on the stove top or in the microwave until warmed through.
Store: Keep in an air tight container in the refrigerator for up to 4 days.
Freeze: After cooking, cool completely and then store in a freezer sage container. Freeze for up to 2 months.
Reheat: Thaw overnight in the refrigerator and then reheat on the stove top in a pot, covered in the oven at 350F, or in the microwave until warned through.
What to serve with Brown Sugar Carrots
Tips for No Leftovers
- If the brown sugar glaze seems thin or liquidy after cooking, don’t worry. It should just coat the carrots and not be too thick. If you prefer to have it thicker, cook a little longer to reduce the volume down.
- Speed up the cooking time but using a bag of steamed carrots.
- Extra glaze in the pan can be used on top of the carrots before serving.
- If you like your carrots more sweet, omit the sprinkling of remaining salt added at the end.
- Try adding a little pumpkin pie spice, apple pie spice, or a pinch of cinnamon.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Whether a special occasion, a treasured holiday, or a busy weeknight, these Brown Sugar Carrots are a delicious and affordable side dish that everyone loves.
- 1 ½ pounds of carrots (peeled, sliced into ½ inch pieces)
- 2 teaspoons salt (divided)
- 1 ½ tablespoons unsalted butter
- ½ cup packed light brown sugar
- Freshly chopped parsley for garnish
- Place peeled and sliced carrots in a medium-size pot. Add 1 ½ teaspoons of salt and cover completely with cold water. Make sure water comes at least 1 inch above the carrots. Give a quick stir or two.
- Bring the carrots to a boil and then lower the temperature to a simmer.
- Cook for about 10-20 minutes or until carrots are tender (the cooking time really depends on the size of the carrots and how soft or firm you like them).
- Drain carrots and return to the pot. Add butter and melt over medium heat.
- Once butter is almost melted, add brown sugar and continue to cook over medium heat, stirring occasionally, until brown sugar is completely melted and begins to thicken (about 5 minutes).
- Remove from heat. Mix in remaining ½ teaspoon of salt.
- Serve garnished with parsley, if desired.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 6 Serving Size: 4 ounces
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 776mgCarbohydrates: 24gFiber: 3gSugar: 19gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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