How to Make Glazed Carrots
This side dish is so tasty, even kids who hate usually hate vegetables will ask for more! And it's a great way to get that beta carotene and vitamin A!
I find it easy enough to serve at an everyday dinner, but tasty enough to serve with a holiday meal. I like that the dish is sweet yet somehow savory. I prefer mint or cinnamon as the spice, but just about any spice can be used.
- 2 cups baby-cut carrots
- 2 1/2 cups water
- 1 cup butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon or crushed mint, as preferred
- Boil the carrots in a saucepan until they are just tender-crisp. Perfectly cooked carrots should be able to be speared with a fork, but not mashed.
- Drain water from carrots and replace on medium heat.
- Allow butter to melt over carrots, making sure that the vegetables are thoroughly covered.
- Add brown sugar and stir until dissolved. Allow 5 minutes for butter and brown sugar to caramelize.
- Sprinkle with either ground cinnamon or crushed mint and serve.
Yield: 4 servings at 1/2 cup per serving
Suggestions and Variations
- Baby carrots can be substituted with peeled, chopped carrots. Chopped carrots should be roughly uniform to ensure an even cooking.
- The trick is not to overcook the carrots. Overcooking a carrot not only ruins the vegetable's taste and texture, it robs it of healthy nutrients and vitamins.
- This light, sweetish side dish is best paired with something hearty and savory like turkey, ham, or steak. If you prefer your side dish to have a little more kick, garlic or a touch of red pepper may be used for seasoning.
- This dish will keep for 3 to 5 days in the refrigerator or 10 to 12 months if frozen.