Easy Glazed Carrots are tender carrots coated in a sweet-tangy glaze.
This side dish is very easy to make with a few simple ingredients you may already have available.
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EDITOR’S NOTE (November 11, 2022): Revised recipe and updated instructions. Added nutrition facts.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share what I purchased and used to make this delicious side dish. All comments are my own.
THE MAIN INGREDIENT
To make this delicious side dish, I used a one pound bag of baby-cut carrots.
Consider making the glaze with my easy recipe for HOMEMADE BROWN SUGAR.
PREPARE CARROTS
Remove carrots from package. Rinse thoroughly.
Boil until semi-tender (not mushy).
Drain and set aside.
HOW TO MAKE THE GLAZE
In medium-sized saucepan, combine brown sugar, salt, coarse ground black pepper, lemon juice and unsalted butter (if using).
Stir over low-medium heat until a brown liquid forms.
Add semi-tender carrots to the saucepan. Toss until evenly coated.
HOW TO THICKEN GLAZE
Place ovenproof saucepan filled with glazed carrots in 350 preheated oven OR under the broiler until glaze reaches desired thickness. Watch closely to prevent burning.
THE OVEN METHOD
Preheat oven to 350.
For easy clean-up, line baking dish with parchment paper (optional).
Arrange semi-tender carrots in a single layer. Cover with glaze mixture.
Bake in preheated oven OR place under broiler until glaze reaches desired thickness. Watch closely to prevent burning.
SERVING SUGGESTION
ENJOY!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com.
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Easy Glazed Carrots
Ingredients
- 1 package (1 pound) baby-cut carrots
- water for boiling Also add 2 tablespoons of salt to the pot.
- 1 cup dark brown sugar, packed
- salt to taste
- 1/2 teaspoon coarse ground black pepper More or less as preferred.
- 3 tablespoons fresh lemon juice (seeds removed) From 1 lemon.
- 1 tablespoon unsalted butter (optional)
- sliced lemon wedges for garnish (optional) optional
Instructions
Easy Stovetop Glazed Carrots
- Preheat oven to 350 degrees.
- Remove baby-cut carrots from package. Rinse thoroughly.
- Place baby-cut carrots in a pot. Cover with water. Bring water to a boil over high heat. Simmer 15 minutes OR until carrots are semi-tender (not mushy).
- Drain boiled carrots. Set aside.
- In large saucepan, add dark brown sugar, coarse ground black pepper, lemon juice, and unsalted butter (if using). Stir constantly over low-medium heat until a brown liquid forms.
- Taste a cooled sample. If desired, add more of each ingredient until satisfied with taste.
- Drain boiled carrots and pour into saucepan. Gently toss until evenly coated with glaze.
- To thicken glaze, pour glazed carrots into an "ovenproof" container. Place under broiler for 10 minutes OR until glaze is desired thickness. Watch closely to prevent burning.
- Serve hot. Garnish with sliced lemon wedges (optional).
Easy Oven Baked Glazed Carrots
- Preheat oven to 350 degrees.
- Line baking dish with parchment paper for easy clean up (optional). Arrange semi-tender (drained) carrots in baking dish. Set aside.
- In large saucepan, add dark brown sugar, coarse ground black pepper, lemon juice, and unsalted butter (if using). Stir constantly over low-medium heat until a brown liquid forms.
- Pour mixture over carrots in baking dish. Bake in preheated oven for 10-15 minutes OR until glaze reaches desired thickness.
- Serve hot. Garnish with sliced lemon wedges (optional).
