These glazed carrots are simple and sweet, with a brown sugar glaze.
- Flavor: Friged and butter with rich brown-brown sugar, perfectly balanced with a indication of salt and pepper.
- Level of abilities: This recipe is easy and friendly for beginners.
- Tip of preparation: Cut the thicker ends of carrots in half, so that all carrots have the same thickness for even cooking.
- Time saving tip: Skip peeling and chopping and using children’s carrots in this recipe.
- Suggestions of serving: Serve with any protein, from fried chicken to holiday ham.
Tips for ingredients for glazed carrots
- Carrots: Fresh carrots, children’s carrots or rainbow carrots can be used; Peeling is optional. Fresh garden carrots will cook a little faster than the carrots bought from the store.
- Glaze: Light brown sugar melted with maple syrup is a quick icing. If you only have one or the other, that works well in this recipe.
- Variations: For a festive flair, garnish the glazed carrots, such as fresh parsley, dill, thyme or rosemary branches.
Storage of glazed carrots
Keep the glazed carrots left in a container covered in the refrigerator for up to 5 days. They can be reheated in the microwave oven or a saucepan with a little extra butter.
The glazed carrots can be frozen in zipper bags for up to two months and thrown frozen in a hamburger soup.
Do you have more carrots? For the big sea, try Cookies for carrot cake, Cheesecake for carrot cakeOr carrot cake!
Crazy for carrots?
Have you enjoyed these glazed carrots? Leave a rating and a comment below!
Glazed carrots
These glazed carrots are a sweet and tasty side vessel, with a caramelized coverage.
Prevent the screen from dark
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Combine carrots, water, brown sugar, butter and maple syrup in a medium heat pan.
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Mix occasionally until the butter is melted. Increase the heat to high average and bring to a boil.
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Reduce heat to boil, cover and cook 8-10 minutes or until carrots become fragile when pierced with a fork.
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Remove the lid and turn the heat to the top, continue to cook until the water is evaporated and the carrots are covered.
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Season with salt and pepper and serve hot.
You can use fresh or frozen carrots, whole or for children for this recipe.
Make sure that carrots are about the same size, so they cook evenly, cut the ends thicker in half, if necessary.
Fresh garden carrots will cook faster than carrots bought from the store.
You can make glazed carrots in the microwave. Put the carrots in a bowl and add about 1/2 ″ of water. Cover the microwave oven for 6-7 minutes or until the carrots are fragile. Add icing ingredients and cook for another 1-2 minutes.
Keep the debris in a seal container in the refrigerator for up to 5 days.
Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monoinsaturated fat: 1g | Trans fat: 1g | Cholesterol: 11Mg | Sodium: 261Mg | Potassium: 383Mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075yl | Vitamin C: 7Mg | Calcium: 50Mg | Iron: 1Mg
The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.
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