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Brown Sugar-Glazed Carrots
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- #28426
Simple but delicious! Carrots are glazed with brown sugar, butter, and orange peel.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
9 reviews
ingredients
Carrots
2 pounds carrots, peeled and sliced 1/4-inch thick or use baby carrots
1/2 teaspoon salt, if desired
Glaze
2/3 cup packed brown sugar
1/4 cup butter
1 teaspoon grated orange peel
1/2 teaspoon salt
directions
In a large saucepan, heat about one inch of water to boiling over high heat. Add the salt (if using) and carrots. Cover the saucepan and return the water to boiling. Reduce heat to a simmer and cook, covered, for 15 minutes or until the carrots are tender. Use a fork to test for doneness.
Meanwhile, for the glaze, combine the brown sugar, butter, grated orange peel, and salt in a saucepan over medium heat. Cook, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Do not let the glaze burn. Remove from heat and set aside.
When the carrots are cooked, drain well and return to the pan. Stir in the brown sugar glaze and cook over low heat for about 5 minutes. Stir gently until the glaze is fully incorporated. Serve the brown sugar glazed carrots hot.
recipe tips
Try adding a splash of balsamic vinegar or soy sauce to the glaze for a savory version.
Try different types of sweeteners like agave syrup or coconut sugar.
Sprinkle some fresh herbs like thyme or rosemary on top before serving.
Add a touch of heat with a pinch of cayenne pepper or crushed red pepper flakes to the glaze for a spicy kick.
common recipe questions
Can I use honey or maple syrup instead of brown sugar for the glaze?
Yes, honey or maple syrup can be used as alternatives to brown sugar for a slightly different flavor.
Can I add spices like cinnamon or nutmeg to the glaze?
You can definitely change up the glaze by adding spices like cinnamon or nutmeg to enhance the flavor. Start small and add to taste.
Can the carrots be roasted instead of boiled?
You can roast the carrots in the oven then combine them with the glaze on the stovetop for a different texture and flavor.
How can I make this dish lower in sugar?
You can reduce the amount of brown sugar in the glaze or use a sugar substitute like stevia or erythritol.
What other herbs or garnishes can I add to the glazed carrots?
You can add chopped parsley, thyme, or even toasted nuts like almonds or pecans for added texture and flavor.
Can I make this dish ahead of time?
You can prepare the glazed carrots ahead of time and reheat them gently on the stove before serving.
How long can the glazed carrots be stored?
Leftover glazed carrots can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze the glazed carrots?
While the glazed carrots are best made fresh, they can be frozen. Note that the texture may change slightly when reheated.
tools needed
Large Saucepan: For boiling the carrots in water until they are tender. The saucepan should have a lid to cover while cooking.
Measuring Cups and Spoons: Used for measuring ingredients such as the brown sugar, salt, and orange peel.
Fork: To test the doneness of the carrots after boiling.
Small Saucepan: For making the glaze by combining the brown sugar, butter, grated orange peel, and salt over medium heat.
Stirring Spoon: A wooden or heatproof spoon for stirring the glaze as it cooks to prevent burning.
Colander: For draining the boiled carrots once they are cooked.
what goes with it?
Roasted Chicken: These sweet and buttery carrots shine alongside roast chicken, as the savory flavors and crispy skin create a delicious contrast with the glaze's sweetness.
Grilled Pork Chops: The caramelized notes of brown sugar in the carrots play harmoniously with the smoky flavors of grilled pork chops.
Pecan-Crusted Fish: A pecan-crusted fish pairs wonderfully with glazed carrots, adding a crunchy texture and nutty flavor that contrasts nicely.
Mashed Potatoes: A classic side of creamy mashed potatoes can serve as a neutral base to soak up the glaze from the carrots, with the buttery richness tying both dishes together.
Hasselback Potatoes: The crispy, seasoned edges of hasselback potatoes can provide a textural difference against the tender glazed carrots.
Honey-Balsamic Brussels Sprouts: The tartness from balsamic vinegar will complement the sweetness of the carrots, while the Brussels sprouts add a robust flavor.
Cranberry Sauce: A tangy cranberry sauce can be served on the side to offer a refreshing acidity that cuts through the richness of the glazed carrots.
nutrition data
218 calories, 8 grams fat, 38 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
October 31, 2013
A little on the sweet side for me. I wish I had done the suggestion by the other review that said to use orange juice in the glaze because I think that I would have liked better. The carrots were good, just a little too sweet for me personally with the amount of brown sugar.
July 11, 2013
YUM!!!! I omitted the orange and used tiny baby carrots (the really tiny ones not the nubs). Cooked it less time because they are smaller. Used brown sugar splenda and lower fat margarine. Yum Yum Yum!
July 10, 2013
Delicious! The carrot coins were very nice and tender and the brown sugar glaze was sweet without being too sweet as the salt and orange peel balance it out. A truly fantastic, not to mention easy, recipe. I highly recommend it.
July 8, 2013
I liked that this used orange peel instead of orange juice. The orange flavor was mild and not tart like some. Carrots were good and tender. We all enjoyed this recipe, thank you!
December 1, 2010
Very yummy! changes I made: I used baby carrots, sliced length-wise in half, steamed the carrots in the microwave in a covered dish for about 4 minutes, then sauteed them in the butter, brown sugar, orange rind mixture. I also squeezed about 2 tbsp orange juice into the mixture. A definite must for a yummy Thanksgiving meal!
November 14, 2009
Three changes I made: (1) used baby carrots and cooked for 1 hour 15 min, until fall-apart soft; (2) used "dark" brown sugar (which is all that I had on hand); (3) used about 1/4 cup of orange juice (helped to cut the sweetness of the dark brown sugar -- I did not have any orange zest) and allowed to cook down. With those alterations, these glazed carrots were absolutely wonderful and this recipe was voted into being a new staple in our home.
January 10, 2009
Good recipe, always a favorite.
August 22, 2007
This is my go to recipe for the holidays or anytime I need a simple yet good veggie dish.
November 15, 2006
I had a ginormous bag of carrots I wanted to use up so I've been looking for recipes. This was really good and easy and my kids who for some reason are picky about how I cook carrots thought it was great because it was sweet and didn't taste like "icky vegetables".