Description
Sweet and buttery glazed carrots cooked until tender, perfect as a side dish.
Ingredients
- 1 pound baby carrots (454 g), patted dry
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar, packed
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat‑leaf parsley (optional garnish)
Instructions
- Add the carrots, water, butter, dark brown sugar, and honey to a 10‑inch skillet over medium heat. Cover and cook for 8‑10 minutes, stirring occasionally to prevent scorching.
- Remove the lid and increase heat to medium‑high. Continue stirring occasionally for another 8‑10 minutes, until the carrots are fork tender and the glaze thickens.
- Stir in cracked black pepper (if using).
- Garnish with chopped parsley (if using) and serve while hot.
Notes
- Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
- If using regular carrots, peel and slice them into thick rounds or quarters.
- You can use unsalted butter (with a pinch of salt) if reducing sodium.
- Light brown sugar or granulated sugar can substitute dark brown sugar (flavor will vary).
- Maple syrup or agave nectar can replace honey.
- Omit black pepper or use a pinch of cayenne for heat.
- For storage: refrigerate in an airtight container up to 5 days; reheat on stovetop or microwave.
Nutrition
- Calories: 258 kcal
- Sugar: 36 g
- Sodium: 185 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 31 mg
