Brown Sugar Glazed Carrots

$- 1 pound baby carrots (or regular carrots cut into sticks) - 3 tablespoons unsalted butter - 1/4 cup brown sugar The main ingredients make this dish simple and sweet. Baby carrots are tender and cook quickly. If you use regular carrots, just cut them into sticks. Unsalted butter adds rich flavor. The brown sugar gives the carrots their sweet glaze. - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - Salt and pepper to taste Spices turn plain carrots into a treat. Ground cinnamon adds warmth. Nutmeg adds a nice touch. Salt and pepper balance the sweetness. These spices make each bite tasty and special. - 1/4 cup vegetable broth or water - Fresh parsley, chopped (for garnish) Liquid helps cook the carrots and form the glaze. Vegetable broth adds depth. If you need a lighter option, use water. Fresh parsley brightens the dish and makes it pretty. It adds color on top of the glazed carrots. 1. Melting the butter: Start by placing a large skillet on medium heat. Add 3 tablespoons of unsalted butter. Watch it melt until it bubbles. The smell will be wonderful! 2. Coating the carrots: Next, add 1 pound of baby carrots to the melted butter. Use a spatula to toss the carrots well. Make sure each carrot gets coated in that tasty butter. 1. Adding spices and sugar: Sprinkle 1/4 cup of brown sugar over the carrots. Then, add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg. Stir everything together so the sugar and spices spread evenly. 2. Incorporating liquid: Now, pour in 1/4 cup of vegetable broth or water. This will help create the glaze. The mixture should start to bubble a little. 1. Simmering covered: Cover the skillet with a lid. Let the carrots simmer for about 10 to 12 minutes. Stir occasionally. Check if they are tender by poking them with a fork. 2. Thickening the glaze: After the carrots are tender, remove the lid. Increase the heat to medium-high. Cook for an extra 3 to 5 minutes. This will help the glaze thicken and caramelize. The carrots will shine with a sweet glaze, ready to serve! To get the perfect glaze, you need to watch the heat. Start with medium heat when melting the butter. After you add the sugar and spices, keep stirring. This helps the sugar dissolve well. When you pour in the broth or water, make sure it simmers. Simmering helps the carrots soak up all those sweet flavors. Stir often as the carrots cook. This keeps them from sticking and helps them cook evenly. If you want to change things up, there are great options. For butter, you can use olive oil or coconut oil. Both will add a nice flavor. If you need a sugar swap, try honey or maple syrup. Both work well and add a unique taste. You can also use other veggies. Try parsnips, sweet potatoes, or even green beans. Each will bring a new twist to your dish. Brown sugar glazed carrots pair well with many proteins. They go great with roasted chicken or grilled pork. You can also serve them with fish for a light meal. When it comes to presentation, use a nice dish. Arrange the carrots in a circle for a pretty look. Sprinkle fresh parsley on top for color. This little touch makes the dish pop. Enjoy your sweet delight! {{image_2}} You can add a kick to your brown sugar glazed carrots. Just sprinkle in some cayenne or chili powder. Start with a pinch, then taste the mix. This twist gives sweet carrots a nice heat that many love. The spicy flavor works well with the brown sugar. It makes a fun change for your taste buds. To bring in fresh flavors, try adding herbs like thyme or rosemary. These herbs complement the sweetness of the carrots. Just chop a small amount and toss it in during cooking. The herbs add a lovely aroma and depth to the dish. This variation is perfect for impressing guests at dinner. If you want a different sweetener, use maple syrup instead of brown sugar. Maple gives a rich flavor that pairs well with carrots. Substitute an equal amount of maple syrup for the brown sugar. This option works great if you love that unique maple taste. Your carrots will have a delightful twist that everyone will enjoy. To store leftover brown sugar glazed carrots, let them cool first. Place them in an airtight container. They will keep well in the fridge for up to four days. Just make sure the lid seals tight to keep them fresh. To reheat glazed carrots, use the microwave or stove. For the microwave, place them in a bowl and cover it. Heat in short bursts, stirring in between, until warm. On the stove, add a splash of water to a pan. Heat over medium until they are hot, stirring gently. This helps keep the glaze nice and sticky. Yes, you can freeze brown sugar glazed carrots! After cooling, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. To make brown sugar glazed carrots, you start by melting butter. Heat a large skillet over medium heat and add 3 tablespoons of unsalted butter. Then, add 1 pound of baby carrots. Toss them in the melted butter until they are well coated. Next, sprinkle 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg over the carrots. Stir to combine all the flavors. Pour in 1/4 cup of vegetable broth or water and bring the mixture to a simmer. Cover the skillet and let the carrots cook for 10-12 minutes. Stir them occasionally until they become tender. After that, remove the lid and turn the heat to medium-high. Cook for an additional 3-5 minutes to thicken and caramelize the glaze. Finally, season with salt and pepper to taste. Transfer the glazed carrots to a dish and garnish with fresh parsley. Yes, you can use frozen carrots! They work fine in this recipe. However, they may need a bit more time to cook. Start by adding them to the skillet and follow the same steps. Just keep an eye on them, as frozen carrots may release extra water. Adjust the cooking time until they are tender and glazed. Brown sugar glazed carrots pair well with many dishes. You can serve them alongside roasted chicken or grilled salmon. They also complement pork chops beautifully. For a vegetarian option, try them with quinoa or a fresh salad. The sweet flavor of the carrots adds a nice contrast to savory dishes. This blog post covered making delicious brown sugar glazed carrots. We explored ingredients like carrots, butter, and spices. You learned step-by-step how to prepare and cook the dish. I also shared tips for the perfect glaze and serving ideas. Finally, you discovered variations and storage tips for leftovers. Try this recipe to impress your family and friends. Enjoy the sweet, rich flavor of these glazed carrots!$

Elevate your dinner with this mouthwatering brown sugar glazed carrots recipe! These tender baby carrots are cooked to perfection in a sweet and savory glaze made from brown sugar, butter, and warming spices. This easy 25-minute dish is perfect for any meal and will impress your family and friends. Click through to explore the full recipe and add a delicious twist to your table with these delightful glazed carrots!

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Ingredients

1 pound baby carrots (or regular carrots cut into sticks)

3 tablespoons unsalted butter

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 cup vegetable broth or water

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, melt the unsalted butter over medium heat.

Add the baby carrots to the skillet and toss them in the melted butter until coated.

Sprinkle the brown sugar, ground cinnamon, and nutmeg over the carrots, stirring to combine.

Pour in the vegetable broth (or water) and bring the mixture to a simmer.

Cover the skillet and let the carrots cook for about 10-12 minutes, or until they are tender, stirring occasionally.

Remove the lid and increase the heat to medium-high, continuing to cook for an additional 3-5 minutes, allowing the glaze to thicken and caramelize.

Season with salt and pepper to taste.

Remove from heat and transfer the glazed carrots to a serving dish.

Garnish with chopped fresh parsley before serving.

Prep Time, Total Time, Servings: 10 min | 25 min | Serves 4